National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Rice is one of the world’s most important food crops and more than half of the world’s population depends on rice as a primary source of food. Due to processing, alteration of nutritional quality takes place either by changes in nutrients or by an improvement in digestibility of nutrients. Hurum, komal chaul, bhoja bora, puffed rice, popped rice, flaked rice, korai, sandahguri are the rice products obtained from specialty rice varieties of Assam, particularly bora (low amylose containing) and chakua (intermediate amylose containing). A unique characteristic of these rice products is that the products can be used instantly. In the present study, decrease for moisture, total carbohydrate and crude fat content and increase for crude protein, crude fibre and ash content were observed in the products than their respective raw forms. The moisture content of specialty rice and their products were found to be 6.55% - 14.43%. On dry weight basis, the total carbohydrate, crude protein, crude fat, crude fibre, total ash and energy content of specialty rice and their products ranged between 88.53% - 92.17%, 5.83-9.20%, 0.10-0.41%, 0.62-1.13%, 0.66-1.34% and 392.18 - 395.95 kcal/100g, respectively.
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