Vol. 6, Issue 9 (2017)

Author(s):
Hajerah Khan, S Suchiritha Devi, K Aparna and SL Kameswari

Abstract:
Puffed rice along with taste impart some health benefits to the individual making it more effective for consumption. The proximate analysis was performed with three varieties of puffed rice. The moisture content of WGL 44 (1.37%) was observed to be highest and lowest moisture content in WGL 283 (1.15%). The highest total carbohydrate value was observed in WGL 44 (78.57g/100g) and lowest in RNR 2458 (75.50g/100g). The protein content was highest in RNR 2458 (6.58g/100g) and lowest in WGL 44 (6.33g/100g). The fat content was highest in WGL 44 (0.95g/100g) and lowest in RNR 2458 (0.92g/100g). The ash content was highest in WGL 283 (0.73%) and lowest in WGL 44 (0.23%). The dietary fibre and resistant starch were analysed. The dietary fibre was observed to be highest in WGL 44 (0.92g /100g) and lowest in RNR 2458 (0.88 g/100g).