Skip to main content
SpringerLink
Log in

Value added products with popular low grade rice varieties of Andhra Pradesh

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Eight Popular Low Grade Rice Varieties (PLRVs) MTU 3626, MTU 1001, MTU 1010, MTU 4870 and NLR 145, NLR 34242, NLR 30491, NLR 34449, (developed and released by ANGR agricultural University, Andhra Pradesh) having poor cooking quality were selected for the study. ANGRAU variety BPT 5204 popularly consumed as staple rice was used as check. Eight products of traditional/commercial importance were standardized incorporating PLRVs as a major ingredient in the form of rice flour (burfi, noodles and extruded snack product and vennaundalu (butter coated balls), palathalikalu (dough rolled into strips, steamed/cooked in milk); rice semolina (instant kheer mix and instant upma mix), and flaked rice (nutritious bar). The products were evaluated for nutritional, cooking quality characteristics, consumer acceptability and shelf-life. Consumer acceptability of the PLR products was carried out with 60 farm women based on 9 point hedonic scale. Shelf-life of the products (packed in both metalized PP and PE pouches) was evaluated monthly for chemical, microbiological and sensory parameters. Energy values of control and PLR products showed no significant difference. Upon cooking, PLR Noodles showed no significant difference with water absorption and volume but more (p < 0.05) solid loss and cooked weight. Utilization of PLR flakes in nutritious bar resulted in highly crispy and crunchy texture, enhanced flavor and taste as compared to control. The percent total solids and suspended solids were more (though not significant) in PLR kheer and palathalikalu. Extruded product (control and PLR) showed no significant difference with length, diameter, weight and volume expansion ratio and water absorption index (WAI). Consumer acceptability was high for PLR products palathalikalu (95%), instant kheer mix (92%) and extruded product (88%). As per sensory scores, all the PLR products were well accepted with no observable changes in flavor or taste upon storage. PLR products showed increased (P < 0.05) trend for moisture and FFA content from initial to 90 days of storage. The lowest TPC was observed for noodles and highest for burfi (though in safe limits). Extruded snacks (control and PLR) showed no microbial growth during the entire storage period. Considering the poor marketability of PLRVs for consumption as staple rice, the study signifies the utilitarian value of PLRVs in making products of convenience/commercial importance.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Acharya NG, Rannga Agricultural University (2004) A report of 40 Glorious years (1964–2004), ANGRAU Publication, Rajendra nagar, Hyderabad, 41–47

  • Amerine MA, Pangborn RM, Roseller EB (1965) Principles of sensory evaluation of food. Acedemic Press, New York and London

    Google Scholar 

  • Anon (2007) Rice products value added, Kerala calling http://www.kerala.gov.in/keralacal_oct07/pg18-19.pdf accessed on 15.4.2009

  • AOAC (1990) Official methods of analysis, 15th edn. Association of Official Analytical Chemists, Washington

    Google Scholar 

  • Ashwini S, Madhu SG, Prakash J (2008) Nutritional composition and Invitro starch and Protein digestibility of rice flakes of different thickness. The Indian Journal of Nutrition and Dietetics 44:216–225

    Google Scholar 

  • Badrie N, Mellows WA (1991) Effects of extrusion variables on cassava extrudates. J Food Sci 56:1334–1337

    Article  Google Scholar 

  • Bhashyam MK, Hirannaiah BV, Meera MS, Aswathanarayana KN, Ali SZ (2006) Fair average quality (FAQ) analysis of paddy and rice: A relook. Journal of Food Science and Technology 43(2):213–218

    Google Scholar 

  • Bhattacharya KR, Sowbhagya CM, Indudhara Swamy M (1980) Quality of Indian rice. Journal of Food Science and Technology 17:189–193

    Google Scholar 

  • BIS (1976) IS: 1485, Specification for macroni, spaghetti and vermicelli. Bureau of Indian Standards, New Delhi

  • Chitra M, Singh V, Ali SZ (2010) Effect of processing paddy on digestability of rice starch by in vitro studies. J Food Sci Technol 47(4):414–419

    Article  CAS  Google Scholar 

  • Cruick SR, Dugid JP, Marnion BP, Swain RHA (1975) The practice of medicinal microbiology. Medicinal Microbiology, Churchill Livingstone, London, 66(2):1–9

  • Directorate of Economics and Statistics (2008) Hyderabad, Andhra Pradesh

  • Directorate of Rice Research, DRR, (2004). Laboratory Manual on Rice Grain Quality Procedure, Directorate of Rice Research, Rajendranagar, Hyderabad

  • Frazier WC, Westhoff DC (1988) Principles of food preservation. Indian Food Microbiology, 4th ed. Mc Graw Hill, 81–118

  • Gopalan C, Rama Sastri BV, Balasubramanian SC (2004) Food composition tables. In: Nutritive value of Indian foods, (revised and updated by Narasinga Rao B S, Deosthale Y G and Pant KC) National Institute of Nutrition, Indian Council of Medical Research, Hyderabad

  • Govindaswamy S, Ghosh AK (1969) Time of harvest, moisture content and method of drying on milling quality of rice. Oryza 6:54–66

    Google Scholar 

  • Hagenimana A, Ding X, Fang T (2006) Evaluation of rice flour modified by extrusion cooking. J Cereal Sci 43:38–46

    Article  CAS  Google Scholar 

  • ISI (1974) IS: 3137, Specification for high-protein mixes for use as food supplements. Bureau of Indian Standards, New Delhi

  • ISI (1981) Handbook of food analysis. Dairy products – Part XI. Bureau of Indian Standards, New Delhi

  • Juliano BO (1990) Rice grain quality: problems and challenges. Cereal Foods World 35:245–253

    Google Scholar 

  • Larmond E (1977) Laboratory methods for sensory evaluation of foods, Canada Department of Agriculture Publication, Ottawa, 1637

  • Matz SZ (1991) Pasta Technology. In: The Chemistry and Technology of Cereals as Food and Feed. 2nd edn. Van Nostrand Reinhold, New York, pp 451–496

  • Mercier C, Feillet P (1975) Modification of carbohydrate component by extrusion cooking of cereal product. Cereal Chem 52:283

    CAS  Google Scholar 

  • Meullenet JFC, Gross J, Marks BP, Daniels M (1998) Sensory descriptive texture analysis of cooked rice and is correlation to instrumental parameters using an extrusion cell. Cereal Chem 75:714–720

    Article  CAS  Google Scholar 

  • Ong MH, Blanshard JMV (1995) Texture determinants in cooked parboiled rice. I: Rice starch amylase and the fine structure of amylopectin. Journal of Cereal Science 21:261–269

    Article  CAS  Google Scholar 

  • Priyadarsini J, Prasad PVN (2003) Grain quality of rice as affected by varieties and nitrogen source Andhra. Agric J 50(1 & 2):14–17

    Google Scholar 

  • Ramesh M, Ali SZ, Bhattacharya KR (1999) Structure of rice starch and its relation to cooked-rice texture. Carbohydrate Polym 38:33–347

    Article  Google Scholar 

  • Shobha Rani N, Madhav S, Pandy MK, Sundaram RM, Prasad GSV, Sudharshan I, Subba Rao LV, Ravindrababu V (2008) Genetics and molecular approaches for improvement of grain quality traits in rice. Indian J crop Sci 3(1):1–14

    Google Scholar 

  • Snedecor GW, Cochran WG (1989) Statistical methods. Iowa State University Press, Ames

    Google Scholar 

  • Sowbhagya CM, Zakiruddin Ali S (2001) Vermicelli noodles and their quality assessment. J Food Sci Technol 38(5):423–432

    Google Scholar 

  • Sudha ML, Vetrimani R, Rahim A (1998) Quality of vermicelli from finger millet (Eleusine Coracana) and its blend with different millet wheat fraction. Food Res Intern 31:99–104

    Article  Google Scholar 

  • Toriyama K, Heong KL, Hardy B (2005) Rice is life: Scientific perspectives for the 21st century, Proceedings of the world Rice Research Conference held in Tokyo and Tsukuba, Japan, 4–7 November 2004

  • Zhout Z, Robards K, Helliwell S, Blanchard C (2002) Ageing of stored rice: changes in chemical and physical attributes. Journal of Cereal Science 35:65–78

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Foods and Nutrition, Post-graduate and Research Centre, Acharya NG Ranga Agricultural University, Rajendranagar, Hyderabad, 500 030, Andhra Pradesh, India

    G. Anitha & P. Rajyalakshmi

Authors
  1. G. Anitha
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. P. Rajyalakshmi
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to P. Rajyalakshmi.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Anitha, G., Rajyalakshmi, P. Value added products with popular low grade rice varieties of Andhra Pradesh. J Food Sci Technol 51, 3702–3711 (2014). https://doi.org/10.1007/s13197-012-0665-4

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-012-0665-4

Keywords

Search

Navigation