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Ravindra, Usha
- Physical and Cooking Characteristics of Biofortified (iron and Zinc) Aerobic Rice Varieties
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Authors
Affiliations
1 Department of Food Science and Nutrition, University of Agricultural Sciences, G.K.V.K., Bengaluru, Karnataka, IN
1 Department of Food Science and Nutrition, University of Agricultural Sciences, G.K.V.K., Bengaluru, Karnataka, IN
Source
Food Science Research Journal, Vol 4, No 1 (2013), Pagination: 60-63Abstract
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- An overview of Mid-Day Meal Scheme in Karnataka
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Authors
Affiliations
1 Department of Food Science and Nutrition, College of Agriculture, Hassan (Karnataka), IN
2 Department of Food Science and Nutrition, University of Agricultural Sciences, G.K.V.K., Bangalore (Karnataka), IN
3 Department of Agricultural Engineering, College of Agriculture, Hassan (Karnataka), IN
1 Department of Food Science and Nutrition, College of Agriculture, Hassan (Karnataka), IN
2 Department of Food Science and Nutrition, University of Agricultural Sciences, G.K.V.K., Bangalore (Karnataka), IN
3 Department of Agricultural Engineering, College of Agriculture, Hassan (Karnataka), IN
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 319-326Abstract
The present study was made to evaluate the impact of mid- day meal scheme (MDMS) in Karnataka State. MDM Scheme was implemented in educationally and economically backward North Eastern districts of the state during 2002-03. Later the scheme was extended to other 20 districts of the state under National Programme for Nutritional Support to Primary Education (NP-NSPE) with the title Akshara Dasoha during 2003-04 in a phased manner. As per the directions of the Hon'ble Supreme Court the scheme of providing hot cooked meal is implemented for all the children of classes I to V of both Government and Government aided primary schools. The scheme of providing free food grains @ 3 kg / child per month to children of class I to V of Government aided schools on the basis of 80 per cent of attendance in a month under NP-NSPE is continued during 2002-03 and 2003-04. The programme was extended to VI and VII standards in Government/ Government Aided Schools in the State during 2004 and the programme of providing hot cooked meal transferred to Zilla Panchayat w.e.f. 01.04.2005. The programme is extended to students of VIII standard studying in upgraded primary schools and students of VIII to X standard of Govt and Aided High Schools. Many scholars pointed out in their studies that the scheme has a good impact on child nutrition, school attendance and social equity.Keywords
Mid-Day Meal, Education, Nutritional Status, Enrolment, Retention.References
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