Vol. 7, Issue 3 (2019)
Comparative analysis on nutritional composition of rice based traditional food products from selected local and newly introduced rice variety grown in Haryana state of India
Author(s): A Lavanya and Boora pinky
Abstract: The present study was undertaken with the view to analyse the carbohydrates, mineral, In-vitro protein and starch digestibility of the rice based traditional food products like dosa, idli, utthapam, khichadi and rice biryani were prepared using selected localy grown permal (control variety and newly released HKR-48 rice variety were selected for the study. Total soluble sugars, reducing sugars, non reducing sugars and starch of biryani had significant (P<0.05) differences while utthapam differed non-significantly. There was significant difference in total and HCl extractability of minerals in food products. In vitro protein and starch digestibility were differed significantly (P<0.05) in the food products. However, nutritional evaluation of rice based ethnic food products revealed that this product contains considerable amount carbohydrates and available minerals with good digestibility characteristics.
Pages: 4954-4960 | 522 Views 181 Downloads
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How to cite this article:
A Lavanya, Boora pinky. Comparative analysis on nutritional composition of rice based traditional food products from selected local and newly introduced rice variety grown in Haryana state of India. Int J Chem Stud 2019;7(3):4954-4960.
