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Fabricated rice from broken rice: Development and characterization.

Manjari, Singh (2014) Fabricated rice from broken rice: Development and characterization. [Student Project Report] (Submitted)

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09. Fabricated Rice from Broken Rice Development and Characterization.pdf - Submitted Version
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India produces about 15 MT of small brokens annually. Rice mill produces 50-60% head rice, 5-10% large broken and 10-15% small brokens. From the nutritional point of view, broken rice is as good as whole rice itself but has a lower economic value. Quality of broken rice can be improved by cleaning paddy properly before milling, utilized properly and marketed straightway for the preparation of mass scale production of ready-mix as a meal substitute or such other conveniences food. Attempt has been made to prepare fabricated rice using broken rice. Broken rice from three varieties of rice was used to study for their textural and functional characteristics to use them for diversified food products. Physiochemical characteristics like viscoamylographic study, proximate composition, amylose content and functional properties like water absorption properties and oil absorption properties were studied. The fabricated rice developed was characterized for its textural, structural and cooking quality. The cooked rice has 86% starch digestibility, cooking time about 5 min. Peak force of dried rice is 230 N and cooked rice is 1.2 N with acceptable sensory attributes. Good correlation exists for cooking time and stickiness of rice product with moisture and gum content of the dough. Minimum cooking time and least stickiness in the product occur when processed with minimum moisture and gum content. Native rice has compact and organised starch granules. Fabricated rice has partial gelatinised starch with pores or vacuoles.

Item Type: Student Project Report
Uncontrolled Keywords: fabricated rice, broken rice, development
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Nov 2015 10:03
Last Modified: 20 Nov 2015 10:03
URI: http://ir.cftri.res.in/id/eprint/11990

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