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Protein-rich instant rice beverage mix and its quality attributes.

Indhurathna, Swaminathan and Manisha, Guha (2018) Protein-rich instant rice beverage mix and its quality attributes. Journal of Food Processing and Preservation, 42 (6). pp. 1-8.

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Protein-rich instant beverage mix was developed from bio-processed rice as grain source, along with other ingredients and its quality attributes were studied. It contained protein (20.05%), calcium (680 mg/100 g), iron (9.35 mg/100 g), and 6.93% total dietary fiber (94% soluble fiber). Particle size, particle density, Carr index, Hausner ratio, and glass transition temperature were 169.3 mm, 2.01g/cm3, 18.8, 1.2, and 58 8C, respectively, with a low pasting profile and 45% starch digestibility, indicating free flowing nutrient dense product. The flow curve of rice beverage slurry exhibited shear thinning pseudo-plastic behavior. Among the different rheological models studied, Herschel–Bulkley showed best fit (r�.998, p�.01) for the rice beverage slurry (30% concentration) at various temperatures (30–70 8C). Sorption studies revealed that 64% RH and corresponding equilibrium moisture content 10.4%, were critical to the product with 6 month shelf-life in aluminum-foil-laminate package under ambient condition. The product would be suitable for all age groups including celiac population. Practical applications Increasing health awareness necessitates today’s beverage industry to produce a beverage mix which is convenient, ready-to-use, nutritionally dense, and suitable for all age groups. The present manuscript demonstrates the quality parameters of protein rich instant rice beverage mix. The beverage mix is prepared from rice as a single grain source, hence suitable for celiac population. The outcome of this study will have greater potential for beverage industry to develop healthier rice beverage mix.

Item Type: Article
Uncontrolled Keywords: Protein-rich, instant beverage mix, bio-processed rice, quality parameters, celiac population
Subjects: 600 Technology > 07 Beverage Technology
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Aug 2018 04:47
Last Modified: 29 Aug 2018 04:47
URI: http://ir.cftri.res.in/id/eprint/13823

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