Virtual Conference
Nutrition 2022

Idrees Ahmed Wani

University of Kashmir, India

Title: Effect of milling and turmeric concentration on in-vitro digestibility of rice

Abstract

The high digestibility of cooked rice causes an abrupt increase in blood sugar level. Therefore, efforts are being made to find out means of lowering digestibility of cooked rice.  In the present study, brown and polished variants of four Indian rice cultivars (SR-4, K-39, Mushq Budij and Pigmented) were cooked with turmeric powder at varying concentrations (0, 1 and 2 % w/w, rice basis) using excess water method. The prepared rice was evaluated for cooking, sensory properties and in-vitro digestibility to understand the effect of milling and turmeric concentration on various properties. Addition of turmeric to rice led to significant improvement in minimum cooking time and cooked length breadth ratios of samples irrespective of milling. However, gruel solids loss of cooked rice decreased significantly (p?0.05) with the addition of turmeric powder. The best overall acceptability score of cooked rice samples was observed after addition of turmeric at 1 % concentration. With an increase in amount of turmeric addition, there was an increase in RS contents of cooked rice. Therefore, rice cooked with turmeric powder could be considered as functional food for diabetic population.  

Biography

Dr Idrees Ahmed Wani is presently working as Senior Assistant Professor at the Department of Food Science and Technology in the University of Kashmir, Srinagar, India. Dr Wani earned masters and doctorate degrees in Food Technology from reputed Indian Universities. During the last fifteen years of teaching and research in the area of Food Science and Technology, he has supervised about 60 masters students and 05 doctorate students. Dr Wani has published more than 85 research paper, 07 review papers and 10 book chapters of international reputation. He has  h index of 38 and about 4000 citations so far. Dr Wani has been declared as one of the top 2% scientists of the world for the year 2020 compiled and published by Stanford University.