Quality parameters of certain pre-release cultures of rice developed at Regiopnal Agricultural Research Station,Pattambi (Record no. 25299)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03296nam a2200193Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220119140031.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 140128s9999 xx 000 0 und d |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 640 |
| Item number | NEE/QU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Neelofar Illyaskutty |
| 245 ## - TITLE STATEMENT | |
| Title | Quality parameters of certain pre-release cultures of rice developed at Regiopnal Agricultural Research Station,Pattambi |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Vellayani |
| Name of publisher, distributor, etc. | Department of Home Science, College of Agriculture |
| Date of publication, distribution, etc. | 1992 |
| 502 ## - DISSERTATION NOTE | |
| Degree type | MSc |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc. | “The quality parameters of certain pre – release cultures of rice developed at Regional Agricultural Research Station (RARS) Pattambi” were determined by assessing their nutritional composition, physical characteristics, cooking characteristic, as well as organoleptic qualities with Red Triveni as check. The effect of processing methods was also taken into consideration. The nutritional composition of pre – release rice cultures, with reference to calories, starch, protein, ash, calcium, phosphorus and iron were found to be high when compared to Red Triveni. The calorific value, and iron of the parboiled rice samples were also found to be higher. Among the physical characteristics all the pre – release rice cultures were observed to have low values for thousand grain weight and grain dimension, unlike for head rice yield and gelatinization temperature. A decrease on all the physical characteristics except thousand grain weight and head rice yield was observed in samples parboiled. Compared to Red Triveni pre – release rice cultures had obtained lower values for cooking characteristics such as optimum cooking time, elongation index, gruel loss and water uptake and higher value for elongation ratio, volume of expansion and amylose content. As a result of parboiling, optimum cooking time, and elongation ratio were found to increase and there was a decrease in elongation index, gruel loss, volume of expansion, water uptake, amylose content due to parboiling. The flour volume of all the pre – release rice cultures was comparatably high when compared to Red Triveni. Parboiled rice cultures had low flour yield when compared to raw cultures. The increase in batter yield after fermentation was more for Red Triveni when compared to the pre – release rice cultures. Acidity value for all the pre-release cultures were low when compared to Red Triveni. All the pre – release cultures were more acceptable as cooked rice (raw). Parboiling had a negative influence on cooked rice mainly because of less acceptable appearance and colour. Puttu was more acceptable for all the quality attributes in all the rice cultures including Red Triveni. Red Triveni was less acceptable because of its reddish colour. For idiappam, the quality attributes colour and appearance had obtained less score for Red Triveni, cultures 8770 and 871. Iddlimade from parboiled rice obtained lower score for the attributes colour, appearance and texture for all the cultures. Red Triveni had batter texture than all the cultures. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Prema L (Guide) |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | https://krishikosh.egranth.ac.in/handle/1/5810156165 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | https://krishikosh.egranth.ac.in/displaybitstream?handle=1/5810156165&fileid=6158a48d-0a1f-40a6-9cb9-563ac56be072 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Theses |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Permanent Location | Current Location | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 2014-03-18 | 640 NEE/QU | 170344 | 2014-03-18 | 2014-03-18 | Theses |