Enzymatic polishing of germinated Brown Rice
अन्वेषक  Prof. Rintu Banerjee; Prof. Satis Bal and Ms. Mithu Das
Patent  Filed
 Brown rice contain more nutritional components, such as dietary fibres, essential amino acids, minerals, proteins, vitamins and other phytochemicals, than the ordinary milled rice. Largest proportion of the gross nutrients concentrated in the bran layers, outside the starchey endosperm of rice are removed during milling operation. Brown rice has lost its appeal due to its hard texture, nutty taste, dark color, higher cooking time and lower shelf life. Mechanical milling results into lower head rice yield with loss of major nutrients. To do away with the loss incurred during mechanical milling and to resolve the problems associated with brown rice a novel attempt for an alternative polishing method has been made to bio-polish the rice with some selected multienzymes. Such bio-polishing has been carried out on germinated brown rice to get softer, nutritious brown rice with the added benefits of germinated rice. Such type of novel approaches for polishing of germinated brown rice has not been reported earlier. The bio-polished rice has been found to be superior in every aspect when compared to milled rice.
विवरण के लिए कृपया संपर्क करें-
प्रभारी प्राध्यापक, IPR & IR
प्रायोजित शोध एवं औद्योगिक सलाहकारिता
भारतीय प्रौद्योगिकी संस्था खड़गपुर 721302 भारत
ई-मेल: ipr @ sric.iitkgp.ernet.in
संकायाध्यक्ष
प्रायोजित शोध एवं औद्योगिक सलाहकारिता
भारतीय प्रौद्योगिकी संस्था खड़गपुर 721302 भारत
ई-मेल: deansr @ hijli.iitkgp.ernet.in