Duyi Samyor

The thesis primarily focuses development of extruded product using red rice (Oryza sativa L.) flour and passion fruit (Passiflora edulis Sims) foam mat powder of Arunachal Pradesh, India. Physicochemical and phytochemical properties of samples were determined by using different assay and quantification techniques. Foam mat drying of purple passion fruits pulp and characterization of the powder was carried out. Twin extruder was used for product development. Effect of extrusion cooking on the physicochemical and phytochemical properties of passion fruit powder incorporated red rice extrudates, rheology of doughs and sensory evaluation of product was also studied. Moisture sorption isotherm (MSI) of optimized extruded product at three different temperature (25 ̊C, 35 ̊C and 45 ̊C) condition were studied and its antioxidant stability for the period of 120 days was also determined. Further, the bioactivity guided fractionation of the red rice was carried out to determine dipeptidyl pept...

In the present study chemical modification of glutinous rice starch was carried out using 1-Buatnol-hydrochloric acid with varying time and temperature. The changes in physico-chemical, dynamic rheological and morphological properties of starch during hydrolysis was investigated. There was a significant increase in water solubility of starch due to modification; however, swelling and sedimentation value decrease after modification. The peak, hold and final viscosity of modified starches were decreased significantly as compared to native starch. Thermal properties and dynamic rheological properties of rice starch were changed with the change in time and temperature during modification. The storage (G') modulus, loss (G″) modulus, dynamic viscosity (η') and complex viscosity (η*) of modified starches were varied significantly. Analysis of microstructure revealed that the hydrolysis altered morphology of starch granules. The hydrolysis was affected the surface properties and gr...