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INTRODUCTION
1
CHAPTER -1 INTRODUCTION
Snacks can be consume by children, adolescents, adults and senior citizens as these are small
portion for a quick meal to enable them to satisfy their hunger between lunch and dinner. It can
be termed as a small portion, light and quickly consumable food or drink and it is consumed
between the regular meals. (BAERTLEIN, 2016)
Eating healthy snacks fuels the body with energy, improves the brain power, regulates weight
management, boosts up mood and makes the day pleasant. (ASHAKIRAN AND DEEPTHI R.,
2012) Due to the presence of body healing chemicals, dietary fibres, high vitamins and mineral
content in our Indian traditional foods have been recognized as the functional
foods. Adolescents as per the deed consume more snacks than the other age groups. Nowadays
our healthy traditional snacks have been replaced by the modern junk food. These junk snacks
contain more sugar, fat and calories that are the origin for all major health problems. Consuming
these unhealthy junks makes the adolescents to skip their regular meals, overeating and inactive
life styles leads to overweight and obesity. (ANUPAMA, 2015)
Thus to meet the nutritional requirements of adolescent and save them from side effects of junk
food, there is the need to incorporate some healthy traditional ingredient like flax seeds, aloe
Vera, red rice which is the healthy traditional ingredient with high nutritious value and easily
digestible form of rice variety commonly available across India in the snack products.
Rice being the main staple food, major part of the nutrient requirement is
being derived from this food source and is dependent on the quality of the rice
consumed. Farmers in every part of the country have a deep knowledge of their own
rice varieties, of their environmental and nutritional requirements and their unique
properties. This has enabled them to harvest a crop even under the most severe stress
situations. The ancient literatures of rice-growing Asian countries such as Thailand,
Myanmar, China, Malaysia, Indonesia and India have attributed some medicinal
properties to rice in addition to it being the mainstay as food. Before the advent of
high-yielding varieties which are mostly white, red rice formed an important group in
almost all the rice-growing Asian countries such as Sri Lanka, Philippines, Korea,
China, Japan and India. Of the various species of wild rice, Oryza granulata L., Oryza
officinalis L., Oryza rufipogon L. and Orzya nivara L. occur in India and the later two
are used as food and medicine. In an evaluation program for biotic stresses conducted
on around 12,750 entries under the auspices of the Directorate of Rice Research
(Hyderabad, India) 28.31% of the entries were colored rice. Of these, 10.48%, 9.41%,
and 8.40% had red, brown, and purple pericarp. In India, red rice are prevalent in the
south, east and the hilly tracts of the northeast and west, few from the plains of
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Haryana, Punjab, Rajasthan, Western Uttar Pradesh and Gujarat and in Kerala, Tamil
Nadu, Karnataka, Bihar, Orissa, Bengal, Madhya Pradesh and the northeastern states
with areas having unfavorable conditions such as deep water, drought, sandy soils,
salinity and cold conditions and show high tolerance to unfavorable environments as
infertile soils, deep water and mountain lands. Most of the red rice varieties are coarse
grains and glutinous and is eaten on the traditional days of fasting and considered
highly nutritive and medicinal. The indigenous paddy variety in India contributes
tremendously to the health with its high nutritional and medicinal qualities. (HEGDE S., 2012)
Colored rice in which the kernel colour (black, red or purple) formed by
deposits of anthocyanin in different layers of the pericarp, seed coat and aleurone
(Chaudhary,2003) have been preferred in the past for their special features such as
medicinal value and exclusive taste. Rice with a red bran layer (red rice) occur as
wild, weedy or cultivated types and the red kernels are covered with dark or light colored husk.
Colored rice and flavored, black rice were the favorites of the royals of
China, while red rice were preferred by people in many parts of India, Sri Lanka and
Bhutan. Other than its main stay as food in recent times, interest in red rice has been
revived because of the potent source of antioxidants, minerals and iron and is
promoted as a functional food (Yawadio et al., 2007).
1.2 OBJECTIVES
1.2.1 To develop and standardized nutritious snacks products incorporated with red rice.
1.2.3 To carry out the analysis of most acceptable products in terms of nutrients i.e. energy,
protein, carbohydrates, fat, fibre and iron.
1.2.4 To assess the shelf life or the keeping quality of the developed products.
4
CHAPTER – 2
REVIEW
OF LITERATURE
5
CHAPTER -2 REVIEW OF LITERATURE
Research conducted in the past on the aspects relevant to the present investigation in the country
and abroad is presented in this chapter
DR. VAIDA NAHEED (2013) conducted a study on Prevalence of Fast Food Intake
among Urban Adolescent Students to know how students are attracted by fast foods that
has assumed importance in recent times. For the result he found that all of the
respondents in the age group of 14-18 years eat fast foods. It was only in the age group of
19 years that 4.16 percent respondents were not eating fast foods. Majority of the
respondents do not skip lunch. However, in the age group of 15 and 18 years, around 50
percent of the respondents skipped lunch.
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has registered only a modest increase from an average 2250 K Calories during 1987-1993
to 2310 K Calories during 2005-2010. A decline in calorie intake from vegetable–based
food, more importantly from cereal-based food, was more than offset by increased calorie
intake from animal based food products.
GUPTA et.al. (2015) conducted study on Unhealthy Fat in Street and Snack Foods in
Low-Socioeconomic Settings in India which is based on food environments of rural
villages and an urban slum with reference to commercially available unbranded packaged
snacks and street foods sold by vendors, and to analyze the type and quantity of fat in
these food. They found the result that a variety of snacks were sold, including those in
unlabeled transparent packages and open glass jars. Mean fat content in snacks was 28.8
g per 100-g serving in rural settings and 29.6 g per 100-g serving in urban settings.
Sampled oils contained high levels of saturated fats (25% to 69% total fatty acids) and
trans fats (0.1% to 30% of total fatty acids).
YADAV HARIKA et.al. (2015) conducted study on dietary pattern of college going
adolescents (17-19 years) in urban area of Belagavi, Karnataka, India to assess the poor
eating habits that are a major public health concern among college students who
experience transition into university life, during which they are exposed to stress and lack
of time. By the study they found that mean calorie consumption among boys was 1472
±417 Kcal and in girls was 1360 ± 380 Kcal. 45.5% of boys and 51.5% of girls were
underweight. Majority had regular meals and breakfast (72% &, 80.8% respectively).
46.8% consumed fruits less than three times per week, 58% had fried food twice or more
per week and 40.5% consumed less than 2 liters of water a day.
RATHI et.al. Nutrition Journal (2017) conducted study on Food consumption patterns
of adolescents aged 14–16 years in Kolkata, India to figure out the food consumption
patterns and to prefer the intake of healthy foods over unhealthy foods. The result found
that the adolescents reported poor dietary intakes over one quarter (30%) reported no
consumption of vegetables and 70% reported eating three or more servings of energy-
dense snacks, on the previous day. Nearly half of the respondents (45%) did not consume
any servings of fruits and 47% reported drinking three or more servings of energy-dense
beverages. The mean consumption of food groups in serves/day varied from 0.88 (SD =
1.36) for pulses and legumes to 6.25 (SD = 7.22) for energy-dense snacks. In general,
girls had more nutritious dietary intakes than boys.
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2.2 NUTRITIONAL NEEDS DURING ADOLESCENT STAGE
WHO (2006) conducted study on Adolescent Nutrition and founds that the growth
during adolescence is faster than at any other time in an individual’s life except the
first year. Necessary nutrients are required to meet the demands of physical and
cognitive growth and development.
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2.3 NUTRITIONAL PROFILE OF RED RICE
CHOLESTEROL 0 gm
TOTAL CARBS 45 gm
DIETARY FIBRES 2 gm
SUGARS 1 gm
PROTEIN 7 gm
IRON 5.5 gm
POTASSIUM 0 gm
SODIUM 10 gm
Source:-FAO, 2004
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Source- (http://www.iucnredlist.org/details/full/176902/0)
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2.3 HISTORY OF RED RICE
In 2008, AHUJA et al conducted study on the historical perspective of red rice and
found that Red rice occupied a special position
since time immemorial and the founding fathers of ancient Ayurveda- Susruta (c.400BC),
Charaka (c. 700 BC) and Vagbhata (c.700 AD) in their respective treaties considered red
rice (Rakta sali) the best among the sali varieties of rice in the treatment of various
ailments such as diarrhea, vomiting, fever,
haemorrhage, chest pain, wounds and burns. These rice cultivators have been used as
food in India, China, Korea and Japan since more than 3,000 years.
HEGDE S., 2012 conducted study on red rice history in India and found that in India, red
rice are prevalent in the
south, east and the hilly tracts of the northeast and west, few from the plains of
Haryana, Punjab, Rajasthan, Western Uttar Pradesh and Gujarat and in Kerala,
TamilNadu, Karnataka, Bihar, Orissa, Bengal, Madhya Pradesh and the northeastern
states with areas having unfavorable conditions such as deep water, drought, sandy soils,
salinity and cold conditions and show high tolerance to unfavorable environments as
infertile soils, deep water and mountain lands. Most of the red rice varieties are coarse
grains and glutinous and is eaten on the traditional days of fasting and considered highly
nutritive and medicinal. The indigenous paddy variety in India contribute tremendously
to the health with its high nutritional and medicinal qualities.
Chaudhary and Tran,2001 conduction study on medicinal qualities of red rice and
found that Red rice has also been used as medicine and in therapy by the traditional
practitioners mainly for allergies, skin ailments, uterus related problems like excessive
and irregular menstruation, white discharges, odema, nerve disorders such as paralysis
and muscular weaknesses, intestinal and digestive problems such as diarrhea, vomiting,
indigestions, liver and kidney disorders, fever and infection. Red rice yeast
is used for medicinal purpose and is prepared by fermenting yeast Monascus purpurea
over red rice. It is said to promote blood circulation and is used in treating stomach upset,
indigestion, bruised muscles and hangovers; and it is a cholesterol-lowering product that
is commercially marketed the world over .
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LING et al 2001, conducted study on red rice as functional food and found that the red
rice bran layer contains polyphenols and anthocyanin and possesses antioxidant
properties and rich in iron and zinc . Hence this has gained popularity in Japan as
functional food.
In 2017, KANCHANA et.al. Developed snacks recipes incorporated with red rice flakes
and the study confirmed that red rice contains various healthy nutrients; it is gluten free,
provides immediate energy to our system, improves the bowel movements and stabilize
blood sugar level.
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CHAPTER – 3
METHODOLOGY
14
CHAPTER 3 METHODOLOGY
This study was an attempt has been made to develop four snacks using red rice and other various
ingredients. A detailed description of the methodology followed in the development of products
is discussed in this chapter under following headings:
PROCUREMENT OF SAMPLE: Red Rice samples were procured from the local
market. The rice was sorted and all broken and infested rice were removed from the
sample.
PROCESSING OF SAMPLE: the samples were then proceed to make flour. Steps
involved in processing were:
I. Washing : the sample was washed in tap water 2 to 3 times till clear
water runs from the sample
II. Drying : the rice were then spread in tray and kept for drying in shade
for 2 days
III. Milling: the dried rice were then milled to form fine flour in a grinder.
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PREPARATION OF PRODUCT :
INGREDIENTS AMOUNT
TREATMENT TREATMENT TREATMENT
1 2 3
RED RICE FLOUR 50gm 75gm 100gm
ALL PURPOSE FLOUR 50gm 25gm -
OIL 50 ml 50ml 50ml
SPICES 1 tsp 1tsp 1tsp
BAKING SODA 1/2 tsp 1/2tsp 1/2tsp
SALT As per taste As per taste As per taste
METHOD:
In a wide bowl, combine all the flours, oil, spices, baking soda, salt and mix well.
Add enough water and kneed into firm dough. Keep aside for 10 to 15 minutes.
Make small balls of dough and flattened them in round shape. Prick the surface of
crackers with the help of fork. Deep fry and cool them, then store in air tight
container.
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B. RED RICE KURKURE
INGREDIENTS AMOUNT
TREATMENT TREATMENT TREATMENT
1 2 3
RED RICE FLOUR 50gm 75gm 100gm
ALL PURPOSE FLOUR 50gm 25gm -
OIL 50 ml 50ml 50ml
SPICES 1 tsp 1tsp 1tsp
BAKING SODA 1/2 tsp 1/2tsp 1/2tsp
SALT As per taste As per taste As per taste
METHOD:
In a wide bowl, combine all the flours, oil, spices, baking soda, salt and mix well.
Add enough water and kneed into firm dough. Keep aside for 10 to 15 minutes.
Fill small portion of dough in the machine make kurkure on the flat greased plate.
Deep fry and cool them, then store in air tight container.
INGREDIENTS AMOUNT
TREATMENT TREATMENT TREATMENT
1 2 3
RED RICE FLOUR 50gm 50gm 100gm
WHITE RICE FLOUR 50gm 20gm -
SUGAR 75gm 75gm 75gm
SESAME SEEDS 10gm 10gm 10gm
OIL 40gm 40gm 40gm
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METHOD:
In a wide bowl, combine sugar syrup, all flours and water and mix well.
Now cook the mixture at low flame till it cooks properly.
Add sesame seeds in the mixture.
Make small balls of the mixture and deep fry them.
INGREDIENTS AMOUNT
TREATMENT TREATMENT TREATMENT
1 2 3
RED RICE FLOUR 20gm 20gm 20gm
DATES 100gm 100gm 100gm
NUTS 30gm 30gm 30gm
GHEE 10ml 10ml 10ml
SESAME SEEDS 5gm - 5gm
WATERMELON SEEDS 5gm - 5gm
DARK COMPOUND - - 100gm
CHOCOLATE
METHOD:
In a mixer jar, take rice flour, dates n nuts and grind well
Pour the mixture in the plate and add rosted seeds and form a dough
Flattend the dough on butter paper and cut into small pieces.
For chocolate coating , melt the chocolate n dip one by one pieces of bites into it and
place it on butter paper till they dry.
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3.2 SENSORY EVALUATION OF DEVELOPED PRODUCTS
In this phase, the prepared samples and their three treatments were analyzed for their
acceptance among the target group and trained penalist member. For this the following
criteria were decided-
SAMPLE AREA- The study was covered the major “ ALL MAJOR” colleges of
the city like I. T. COLLEGE and MMAHILA VIDYALAYA P.G. COLLEGE.
SAMPLE SIZE- The sample size decided was 53 subjects. This was done to get an
impartial and a large opinion about red rice snacks products.
SAMPLING- The population being large, the method of purposive sampling has been
found to be appropriate and accurate. It is a non- probability sampling procedure. In this
type of sampling, items of sample are selected purposively by the researching the choice
concerning items.
PERIOD OF STUDY- The development of the snacks products was done in the month
of january 2018. The sensory evaluation of all four samples and their three treatments
were conducted in month of march 2018 and nutrient analysis of the most acceptable
treatment of every snack sample was done in the month of march.
TYPE OF SENSORY TEST- Hedonic rating scale was used for sensory evaluation of
the developed product. It is considered to be a valuable tool in solving problems
involving food acceptability. It is useful in product improvement, quality maintenance
and more important in a new product development. Developed products should possess
desired quality, representing the dominant flavor and aroma of the ingredients used. It is
desirable that the product be free from off flavor, off taste, unacceptable aroma and
faulty.
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HYPOTHESIS USED-
NULL HYPOTHESIS – The developed snacks products is not nutritionally adequate and has
sufficient shelf life.
H₀ ≠ µ
H₀ = µ.
The nutrient analysis of more acceptable treatment of snacks product samples was
done through test method.
TEST RESULTS
SAMPLE 1
SAMPLE 2
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5. FIBRE
6. IRON
SAMPLE 3
SAMPLE 4
Most acceptable snacks products were studied for their storage stability after packing in different
packing materials i.e. LDPE, HDPE covers and aluminium foil. The products were initially wrapped in
layer of butter paper and then packaged in different packaging materials. The packaged products were
stored at room temperature and refrigerator as per products demand for one month. Sensory evaluation
was carried out for the stored products periodically at 0th day 15th and 30th days.
STATISTICAL ANALYSIS
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CHAPTER – 4
RESULT
AND DISCUSSION
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CHAPTER – 5
SUMMARY
AND CONCLUSION
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SUMMARY AND CONCLUSION
This is a well known fact that snacks are considered as a source of energy. In India, snacks can
be termed as a small portion, light and quickly consumable food or drink and it is very common
among adolescent to consumed snacks to satisfy the hunger between lunch and dinner but these
modern junk snacks are nutritionally unhealthy for them. It is well known fact that red rice is
very nutritious traditional grain. By keeping the nutritional qualities in the mind- here through
studies have designed to develop snacks products incorporated with red rice. In these snacks
products, important nutrients like protein, carbohydrate, fibre, and iron is present in rich amount
which is very healthy for fulfilling nutritional needs of adolescents .
This study was conducted into four main parts:- development, sensory evaluation, nutrient
analysis and estimation of shelf life of products. After development the conclusion from this
study is that the sensory evaluation of red rice snacks products are most acceptable among
adolescents and other age groups as well which shows in results its high nutritive value and its
acceptable taste and flavor among adolescent. So this study was successfully completed and we
obtained snacks products of red rice which are not only tasty but also nutritious and very much
helpful in the growth years of adolescents.
In market these are much availability of snacks products but we should prefer the snacks which
are healthy and helpful in order to meeting the nutritional needs.
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SUGGESTION
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SUGGESTION
The evaluating the effectiveness of developed product, it can be provided for all age group
especially adolescents.
Adolescents are one of the vulnerable group because of their unhealthy snacking habits in their
growth years which is gaining the attention of the nutritionals day by day. The traditional
ingredients like red rice which are full with nutrients are nutritionally adequate for adolescents.
The incorporation of red rice in the snacks products of adolescents stands suitable and helpful in
their mental and physical development. Red rice is traditionally used in Indian homes from
ancient times but its incorporation in snacks products increases its consumption and prevents
adolescents from inactive life style, over weight and obesity.
Different type of products can be made by incorporating red rice to enjoy whole some and
nutritionally adequate meal.
Other products incorporated with healthy traditional ingredient like ragi, flax seeds etc should be
develop to meet the nutritional demand of adolescents.
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BIBLIOGRAPHY
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LITERATURE CITED
Ahuja Uma , Ahuja S.C. Chaudhary N., Thakrar R. Red Rices- Past,Present and
Future.2007
Oki, T., Masuda, M., Nagai, S., Take’ichi, M., Kobayashi, M., Nishiba, Y.,
Sugawara, T., Suda, I., and Sato, T. 2005. Radical-scavenging activity of red
and black rice. In: Rice is Life: Scientific Perspectives for the 21st Century.
Proceedings of the World Rice Research Conference, 4–7 November 2004,
Tokyo and Tsukuba, Japan (Toriyama, K., Heong, K.L., and Hardy, B.,
eds.). International Rice Research Institute, Los Baños, Philippines; and
Japan International Research Center for Agricultural Sciences, Tsukuba,
Japan. pp. 256–259.
WHO. ADOLESCENT NUTRITION:A REVIEW OF THE SITUATION
IN SELECTED SOUTH-EAST ASIAN COUNTRIES,MARCH2006.
RECOMMENDED DIETARY ALLOWANCES NIN, 2010.
AVAILABLE AT:
http://nutritionfoundationofindia.res.in/PPT2011/Seven17-18teen/Dr-B-
Sesikeran.pdf
TAXONOMY OF RED RICE
AVAILABLE AT: http://www.iucnredlist.org/details/full/176902/0)
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WIDODO SLAMET et.al.(2017). Improving Macro Nutrition Content on
Nutritional Biscuits with Substitution of Tilapia Fish Flour, Sardine Fish Flour,
and Red Rice.
Kanchana, Arun A .Vijayalakshmi. S (A Research On Reminiscence and
Acclimation of Oryza Sativa Flakes Snacks Among Adolescents). [Curr Res
Nutr Food Sci 2017;5(3)].
Dr. Vaida Naheed (2013). Prevalence of Fast Food Intake among Urban
Adolescent Students.
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APPENDIX
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SCORE CARD
You are requested to evaluate the given samples and score the qualities of the given samples.
Express the acceptability numerically given score point. Score Point Reaction.
9. Like extremely
8. Like very much
7. Like moderately
6. Like slightly
5. Neither like nor dislike
4. Dislike slightly
3. Dislike moderately
2. Dislike very much
1. Dislike extremely
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