Impact of physicochemical properties on duration and head rice yield during abrasive and friction milling of rice.

The physicochemical properties of four rice varieties representing high amylose (Jyothi and IR64), intermediate amylose (Taraori Basmati) and waxy (Agonibora) were evaluated to understand their influence on milling. Based on the grain dimensions, Jyothi and Agonibora were classified as long and medium, IR64 as long and slender, and Basmati as extra-long and slender. The head rice yield (HRY) was higher with abrasive milling (61-75%) compared to friction milling (10-60%) although it required longer milling duration.

Influence of parboiling of red paddy varieties by simple hot soaking on physical, nutrient, phytochemical, antioxidant properties of their dehusked rice and their mineral, starch, and antioxidant's bioaccessibility studies.

The objective of this study was to know about the effect of simple parboiling on physical properties, proximate composition, phenolic compounds, and antioxidant activity.  These were  studied in raw and parboiled paddy varieties as well as bioaccessibility of specific nutrients (minerals, starch, and antioxidants). The pigmented rice paddy varieties such as Jyothi, Meter & Athikaraya were parboiled by hot soaking treatment after soaking for 2, 2½, and 3 hr.

Influence of milling on the nutritional composition of bran from different rice varieties.

The nutritional composition of bran from four rice varieties namely, Jyothi/IR64, Basmati and Agonibora representing high amylose, intermediate amylose and waxy, respectively were evaluated with friction and abrasive mills at different degrees of milling (DOM). Fat and protein content of the bran inversely correlated to amylose content of rice variety. The fat and fibre contents reduced with increased DOM due to increasing starch influx from the endosperm.

Bioactives-retained non-glutinous noodles from nixtamalized Dent and Flint maize.

Nixtamalization is a well-known pre-treatment technique in the tortilla industry. Nixtamalized maize (nixtamal) is known for its modified physicochemical as well as nutritional attributes. In the present study, two types of nixtamalization processes (traditional and ecological) were employed for the development of whole-grain-maize-based noodles using Dent and Flint maize genotypes.

Antioxidative free and bound phenolic constituents in botanical fractions of Indian specialty maize (Zea mays L.) genotypes.

Specialty maize genotypes viz. QPM (quality protein maize), Baby corn, Popcorn and Sweet corn, which are usually consumed in whole forms can be good supplements of phenolic antioxidants. Botanical fractions of these maize genotypes were analyzed to explore the distribution of free and bound phenolics.

Status in physical properties of coloured rice varieties before and after inducing retro-gradation.

Three varieties of paddy in brown, red (non-waxy) and black (waxy) forms were de-husked and milled before and after inducing retro-gradation and their physical properties were studied. Normalized grain weight, porosity of parboiled paddy (PP) and its de-husked rice (DR), were high compared to their respective native. True and bulk density were lowest for black variety, its DR, its raw and parboiled forms compared to other varieties of paddy.

Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique.

Bhoja chaul is a traditional whole rice product processed by the dry heat parboiling technique of low amylose/waxy paddy that is eaten after soaking in water and requires no cooking. The essential steps in Bhoja chaul making are soaking paddy in water, roasting with sand, drying and milling. In this study, the product was prepared from a low amylose variety and a waxy rice variety by an improvised laboratory scale technique.

Formulation and nutritional evaluation of multigrain ready-to-eat snack mix from minor cereals.

A ready-to-eat nutritious snack mix was developed by blending the flour from popped millets and legumes with sugar and other ingredients in the optimized proportion of 30:20:27:23. The nutrient composition, functional properties, sensory qualities and storage characteristics of the product were analysed. The product contained protein 14.

Shelf stable multigrain halwa mixes: preparation of halwa, their textural and sensory studies.

Multigrain halwa mixes (four types) were prepared from cereals, millets, legumes, nuts and condiments. These mixes had around 4% initial moisture content (IMC), during storage studies they had 23 to 32% as equilibrium relative humidity (ERH); 5 to 8% as the critical moisture content (CMC) and critical relative humidity (CRH) for these mixes were ~ 60%. Packaging material for storing these mixes was 75 μm thickness LDPE pouches.

Preparation, nutritional composition, functional properties and antioxidant activities of multigrain composite mixes.

Multigrain composite mixes were prepared from different cereals, legumes, millets, nuts along with condiments by different processes. Multigrain composite mixes had 10 to 12% moisture, 56 to 61% carbohydrate, 15 to 20% protein, 9 to 13% crude lipid and 2 to 3% ash. Energy value ranged from ~1600 to 1700 kJ/100 g.

Production of okara and soy protein concentrates using membrane technology.

Microfiltration (MF) membranes with pore sizes of 200 and 450 nm and ultrafiltration (UF) membranes with molecular weight cut off of 50, 100, and 500 kDa were assessed for their ability to eliminate nonprotein substances from okara protein extract in a laboratory cross-flow membrane system. Both MF and UF improved the protein content of okara extract to a similar extent from approximately 68% to approximately 81% owing to the presence of protein in the feed leading to the formation of dynamic layer controlling the performance rather than the actual pore size of membranes. Although normalized flux in MF-450 (117 LMH/MPa) was close to UF-500 (118 LMH/MPa), the latter was selected based on higher average flux (47 LMH) offering the advantage of reduced processing time.

A comparative study on starch digestibility, glycemic index and resistant starch of pigmented ('Njavara' and 'Jyothi') and a non-pigmented ('IR 64') rice varieties.

In vitro starch digestibility and glycemic indices of three rice varieties- 'Njavara', 'Jyothi' (pigmented rice verities) and 'IR 64' (non-pigmented rice) with similar amylose content were studied. Starch digestibility studies showed differences in glycemic response in three types of rice. The rate of starch hydrolysis was maximum (67.

Effect of processing paddy on digestibility of rice starch by in vitro studies.

Paddy (Oryza sativa L) (variety 'IR - 64'), was parboiled, puffed by sand roasting and flaked by edge runner and roller flaker and variations in physical and physicochemical properties were studied. Moisture contents were lower (5.8-10.

Hydration behaviour of food grains and modelling their moisture pick up as per Peleg's equation: Part II. Legumes.

Hydration behaviour of legumes with and without seed coat in split form at room temperature (28°C) was studied. Equilibrium moisture content (EMC) on soaking at room temperature of these legumes with seed coat varied from 53 to 65% (wb). Soybean hydrated fast while horse gram, black gram and green gram hydrated very slowly.

Hydration behaviour of food grains and modelling their moisture pick up as per Peleg's equation: Part I. Cereals.

Cereals and millets generally hydrate at a moderate rate and their hydration behaviour differs in native and in processed state. The study was on the hydration of paddy, milled rice, parboiled rice, wheat, millets and equilibrium moisture content (EMC) on soaking at room temperature. Paddy hydrated very slowly, hydration rate was slow in brown rice but fast in milled rice and highest in waxy rice.

Physicochemical and genetic analysis of an endemic rice variety, Njavara (Oryza sativa L.), in comparison to two popular South Indian cultivars, Jyothi (PTB 39) and IR 64.

Njavara is a medicinal rice strain, endemic to Kerala, South India, bestowed with medicinal qualities. Genetic variations and some of the physicochemical properties were studied using standard molecular protocols and compared with those of nonmedicinal rice varieties: Jyothi and IR 64. Njavara showed 11 unique positive and 36 unique negative markers to differentiate it from Jyothi and IR 64.