Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

Free Publication Certificate

Vol. 8, Issue 11 (2019)

A review on extraction of glucose from rice

Author(s):
Anindya Dhar, Poulami Chakraborty, Shalini Chanda and Dr. Anju Paul
Abstract:
Carbohydrates are one of the most essential macro-nutrient required for the maintenance of life. Glucose and Fructose act as building blocks of energy. The Human Body consumes carbohydrates in the form of glucose. Glucose is converted to glycogen, a polysaccharide and it acts as a readily available source of energy. Approximately 130 g of glucose is required to nourish the brain cells throughout the day.
Glucose is widely used in food manufacturing industries which include beverage, ice cream, alcohol, confectionary and other fermentation plants.
Studies and researches have shown that extraction of glucose from rice is a cost effective method. Rice is widely consumed and important cereal crop. The three variants of Indian rice HMT, Swarna and basmati have high starch contents. In a nutshell the paper is focused to concentrate about the different methods of glucose production from rice.
The major researches included in the paper are:
1.Glucose obtained from Rice bran by Ultrasound-Assisted enzymatic hydrolysis
2.Isolation of starch from Rice (Orzya Sativa L.) by alkali extraction method
3.Efficient Recovery of Glucose via enzymatic saccharification of rice straw with soft carbohydrates
4.Glucose production from rice husk by solid state fermentation method
Pages: 207-211  |  3961 Views  1267 Downloads


The Pharma Innovation Journal
How to cite this article:
Anindya Dhar, Poulami Chakraborty, Shalini Chanda, Dr. Anju Paul. A review on extraction of glucose from rice. Pharma Innovation 2019;8(11):207-211.

Call for book chapter