食品加工与技术杂志

抽象的

Study on Functional Properties of Hakuwa

Rojina Khichaju and Bhaskar Mani Adhikari

This research is based on the study of functional property of Hakuwa. In the present work, normal rice and Hakuwa were comparatively analyzed for physiochemical attributes. The anthocyanin content, antioxidant property and phenolic content in Hakuwa were determined. The result showed Hakuwa is nutritionally rich food. Proximate composition of rice and Hakuwa showed that; fat content is increased from 0.67 ± 0.29 to 1.62 ± 0.21%, fiber content from 1.10 ± 0.18 to 2.47 ± 0.34% and ash content 0.88 ± 0.34 to 1.08 ± 0.14%, and protein decreased from 6.8 ± 0.77 to 6.40 ± 0.53% and carbohydrate from 91.05 ± 0.94 to 88.42 ± 0.14%, Calcium and iron content in rice were found to be 22.57 ± 4.12 mg and 1.41 ± 0.21 mg, respectively, and that for Hakuwa were found to be 31.57 ± 0.98, and 3.42 ± 0.14 mg respectively. Calcium and iron contents in Hakuwa were significantly increased. The reducing sugar and total sugar were increased whereas total starch was significantly decreased in Hakuwa. Protease and amylase activity were significantly increased. Milling yield of Hakuwa was found to be higher in Hakuwa. Decrease in length while increase in breadth was observed in Hakuwa. Total anthocyanin, IC50 and phenolic contents in Hakuwa were obtained to be 114.14 ± 8.55 mg CGE/100g, 1428.95μg/mL and 47.9 mg of GA/100g of extracts, respectively.