Beschreibung
Rice is an important cereal grain consumed by nearly half of the worlds population. It is known as queen among cereals due to its nutritional value and higher digestibility. It is utilized mostly at household levels as cooked intact grains. Consumers preference varies based on the type of rice & their origin. The cooking, sensory and nutritional qualities of rice varieties may be influenced by cooking methods depending upon techniques and conditions including time, temperature, moisture etc. Under the present changing scenario of society due to globalization, the cooking methods should be such that it may require less energy, minimum of manual work, inexpensive, ensure minimal loss of nutrients, maximum aesthetic value of cooked product and eco-friendly. Being a major cereal grain, evaluation of physical, nutritional, cooking and sensory qualities of rice has given highest priority. This work provides adequate information on the quality of rice which is important for health conscious consumers and is expected to be useful for minimizing fuel consumption while cooking as well as help plant breeders to further develop improved varieties with superior grain quality.
Autorenporträt
Dr. Suman earned her Ph. D and M. Sc. in Foods and Nutrition from CCSHAU, Hisar. She is recipient of HAU Merit Gold Medal for securing highest grade point in B.Sc. (Hons.) Home Science in 2009. She received Dr. Saroj Kashyap Gold Medal for quality of M.Sc. thesis in Home science in the year 2011 for this work. She has 10 publications to her credit.
Herstellerkennzeichnung:
BoD - Books on Demand
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22848 Norderstedt
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