Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/263049
Title: Development and neutraceutical enriched functional rice products with potential health benefit with special reference to management of type 2 diabetes
Researcher: Dutt, Pooja
Guide(s): Panda, Bibhu Prasad
Keywords: Life Sciences,Microbiology,Biotechnology, Monascus, Rice, Citrinin, Chilibot, Nutraceutical, Antioxidant, Insulin, Diabetes.
University: Jamia Hamdard University
Completed Date: 2019
Abstract: The present study includes development of Monascus Fermented Rice functional food product towards management of type 2 diabetes and its complications. The research includes selection of rice, study of its quality, fermentation of rice with Monascus strains, analysis of metabolites monacolin K and citrinin; thereafter reduction of mycotoxin citrinin for nutraceutical development with different wall materials and lastly in vitro antioxidant and antidiabetic study. Eight Indian rice varieties (Basmati, Non-Basmati, Parboiled) of same age namely 1121 Mini sella mogra (1121 MSM),Mini sella mogra (MSM), Noorjahan Basmati (NB), White sella dubar (WSD), Golden sella (GS), Parmal sella (PSe), Parmal silky (PSi), Hari Bhari Parmal sella (HBPS) and three strains of Monascus, MTCC 369, 410 and 1880 were selected and their quality aspects amylose content, gelatinization temperature, texture and glycemic index (GI) were studied.The strain MTCC 1880 did not biosynthesize citrinin. Citrinin level was controlled through several means like water extraction, 95% ethanol, phosphate-ethanol solution and random mutation by ultraviolet radiations. The most efficient means to reduce citrinin was found through Phosphate-Ethanol extraction (50% Ethanol, 0.75% Phosphate v/v), where citrinin content of fermented mass lowered to 0.16 ± 0.03 and#956;g/G. Also, the monacolin K increased from to 755.76 ± 7.68and#956;g/G. During the random mutation of strains mutated strains (20 min UV exposure) biosynthesize citrinin in very low/no amount, as confirmed by less/absence of inhibition zone during Bacillus subtilis assay. For nutraceutical development, the Chilibot tool generated a series of connections between the keywords displaying a total of 104 relationships. The selected polymers were sodium alginate (SA), maltodextrin (MD), cyclodextrin (CD) and pregelatinised starch (PS). For SA nutraceutical, best conditions were 8% w/v wall material and homogenization for 45 min. The suitable gelification condition was 0.6 M CaCl2 solution and standing of beads for 120
Pagination: 
URI: http://hdl.handle.net/10603/263049
Appears in Departments:School of Interdisciplinary Sciences and Technology

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abbreviations.pdfAttached File43.55 kBAdobe PDFView/Open
aim and objectives.pdf21.53 kBAdobe PDFView/Open
certficates and declaration.pdf335.23 kBAdobe PDFView/Open
conclusion.pdf175.96 kBAdobe PDFView/Open
discussion.pdf336.99 kBAdobe PDFView/Open
introduction.pdf670.95 kBAdobe PDFView/Open
list of contents.pdf35.67 kBAdobe PDFView/Open
list of figures.pdf67.75 kBAdobe PDFView/Open
list of tables.pdf78.8 kBAdobe PDFView/Open
materials and method.pdf510.03 kBAdobe PDFView/Open
result.pdf3.7 MBAdobe PDFView/Open
review of literature.pdf308.37 kBAdobe PDFView/Open
title.pdf23.63 kBAdobe PDFView/Open


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