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International Journal of Home Science
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International Journal of Home Science

2017, VOL. 3 ISSUE 2, PART L

Nutritional and sensory properties of newly released rice varieties in northern Telangana region, India

Author(s): R Anitha, K Manorama, W Jessi Sunitha and CH Hemamalini
Abstract:
The Nutritional properties of two newly released rice (Oryza sativa) varieties such as Anjana (JGL-11118) and Pradhyumna (JGL-17004) were determined. Moisture content of rice varieties Anjana and Pradhyumna was 7.85 ± 0.2 and 7.21 ± 0.12 percent. Ash content of Anjana and Pradhyumna was 0.53 ± 0.13 and 0.89 ± 0.02 percent. Ash content of rice variety Pradhyumna was higher than the ash content of rice variety Anjana. The protein content was 7.9 ± 0.0 and 7.53 ± 0.2 g/100 g respectively in Anjana and Pradhyumna. The fat content was 0.55 ± 0.08 and 0.59 ± 0.06 g/100 g respectively in Anjana (JGL-11118) and Pradhyumna (JGL-17004). Crude fibre content was 0.39±0.10 and 0.24 ± 0.05 g/100 g respectively in Anjana (JGL-11118) and Pradhyumna (JGL-17004). Carbohydrate content of Anjana (JGL-11118) and Pradhyumna (JGL-17004) was 83.11±0.62 and 83.7 ± 0.07. Dietary Guidelines recommend that consumers should eat more nutrient-dense choices, meaning foods that deliver ample vitamins and minerals with relatively low amounts of calories. Rice ((Oryza sativa)) is also dense in calories, providing 103- 108 calories per half-cup of cooked rice (Betrez- Marquez et a1., 2005). Energy values of the Anjana (JGL-11118) and Pradhyumna (JGL-17004) rice were 369.45 ± 0.64 and 370.38 ± 0.62 kcal/100 g. Iron content of rice varieties Anjana (JGL-11118) and Pradhyumna (JGL-17004) was 0.93 ± 0.04 and 0.86 ± 0.04 mg/100 g. Calcium content of rice varieties Anjana (JGL-11118) and Pradhyumna (JGL-17004) was 9.3±1.15 and 10.3 ± 0.5 mg/100 g. Sensory properties of rice variety Anjana (JGL-11118) had scored high in all sensory attributes compared to Pradhyumna (JGL-17004) rice variety. Colour is one of the most important attributes of raw and cooked rice, especially, the degree of whiteness (Suwansri et al., 2002). Anjana (JGL-11118) rice variety recorded good scores for colour (4.13 ± 0.74), appearance (3.73 ± 0.59), flavor (3.73 ± 0.79), taste (3.86 ± 0.63), texture (3.8 ± 0.77) and overall acceptability (4.26 ± 0.45). The colour, appearance, flavor, taste, texture and overall acceptability for Pradhyumna (JGL-17004) rice variety were 2.6 ± 0.81, 3.133 ± 0.91, 3.06 ± 0.70, 3.33 ± 0.61, 2.93 ± 0.70, 3.4 ± 0.73 respectively.
Pages: 783-787  |  190 Views  16 Downloads
How to cite this article:
R Anitha, K Manorama, W Jessi Sunitha, CH Hemamalini. Nutritional and sensory properties of newly released rice varieties in northern Telangana region, India. Int J Home Sci 2017;3(2):783-787.
International Journal of Home Science