Food Science Research Journal

Shwetha Yareshimi ¹, D. Vijayalakshmi ¹, Usha Ravindra ¹

Affiliations
1 Department of Food Science and Nutrition, University of Agricultural Sciences, G.K.V.K., Bengaluru, Karnataka, IN

Abstract

Biofortification is a process of breeding staple food crops that are rich in micronutrients. Since it do not produce methane, one of the major 'greenhouse gases' that contributes to global warming hence, it is considered as eco-friendly. Grain quality is one of the important parameter that determines the overall acceptability and profitability of a variety. Rice is a cereal that is consumed mainly as whole milled and boiled grain. An experiment was conducted to study milling, physical and cooking characteristics of six biofortified aerobic rice varieties. The head rice recovery ranged from 79.93 per cent to 92.70 per cent, grain length 5.40 to 6.43 mm, breadth 2.0 to 2.21 mm, L/B ratio 2.40 to 3.21 mm and grain width 2.13 to 2.71 mm, 1000 grain weight 15.03 to 17.06 g and bulk density 0.77 to 0.88 (g / ml). As per dimensional classification Karidaddi, Makam IVT (SHW) 91, Badshahbhog and control sample were of fine type and BI 43 common type. Cooking time ranged from 16 to 20 minutes, per cent increase in weight 168 to 210, per cent increase in volume 226 to 260, water uptake ratio 29.80 to 40.29, kernel elongation ratio 1.27 to 1.57, per cent curled grain 29 to 53 and dispersed solids 2.6 to 5 per cent. Cooking time, per cent increase in weight, per cent increase in volume, water uptake ratio, L/B ratio and dispersed solids were positively correlated with sensory mean scores and whereas length, breadth, kernel elongation ratio and per cent curled grains were negatively correlated with sensory mean scores.

Keywords

Biofortification, Aerobic Rice, Physical And Cooking Characteristics, Milling, Sensory Evalution

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P. Siddarodha ¹, B. Deshpande ¹, D. Vijayalakshmi ¹, M. T. Lakshminarayan ²

Affiliations
1 Department of Food Science and Nutrition, University of Agricultural Sciences, Bengaluru (Karnataka), IN
2 Department of Agricultural Extensions, University of Agricultural Sciences (G.K.V.K.), Bengaluru (Karnataka), IN

Abstract

The present study was carried out in Gandhi Krishi Vignana Kendra campus of UASB during 2016-2017 to know the efficacy of nutritional counseling on knowledge, attitude and practices of pre-obese employees of University of Agricultural Sciences, Bengaluru. A sample of 120 employees comprising both men and women (having BMI range from 25.0 – 29.9) in the age group of 35 to 55 years working in GKVK Campus of UASB were selected following purposive sampling method. The results of the study revealed a positive efficacy of nutrition counseling in improving the nutrition knowledge to bring favourable attitude towards optimum nutrition which can be translated into change in practices.

Keywords

Pre-Obese, Impact, Nutrition Counseling, Knowledge, Attitude, Practice.

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