Development and Quality Evaluation of Broken Basmati Rice based Ready To Eat Food Products

Abstract

Broken rice, a byproduct of rice milling industry which is commonly used as animal fodder can be converted into flour for the development of different food products. In the present study, broken rice flour along with the other ingredients was used for the development of ready- to-eat food products viz., pancakes and crackers. The assessment of physico-chemical characteristics of pancakes depicted that the maximum mean crude protein(11.50%),ash(2.01%), crude fibre(2.43%), total phenols(157.86mg GAE/100g) and antioxidant activity (38.27%)were recorded in treatments (T6),(T3),(T6), (T2)and (T2),respectively. During the storage period of 90 days, the mean moisture content, crude protein, ash, crude fat and crude fibre of pancakes decreased significantly.The crackers were formulated using different levels of green leaf powder and quality evaluation revealed that crude protein(11.09%), ash(1.88%),crude fibre(2.31%), total phenolic content(55.44 mgGAE/100g)and antioxidant activity (10.36 %) increased with the incorporation of green leaf powder. During storage period of 90 days, the moisture content increased while ascrude protein,ash, crude fat and crude fibre decreased significantly. The mineral content of both ready to eat products increased with the incorporation of different ingredients. newline Sensory evaluation of developed pancakes revealed that treatment T2 (Honey)was found most acceptable and in case of crackers, treatment T5 (86:10:4::BRF:SS:GLP) reflected highest sensory scores. Hence, for the development of pancake, honey as a sweetener improved the sensory and nutritional quality with shelf life of 90 days and for crackers, 4 per cent green leaf powder along with sesame seeds was found to be the best for improving quality attributes and shelf life.The microbial count was observed to be within the acceptable limits.Hence, the broken rice a by-product of rice milling can be used for the development of value added products with better economic returns to the farmers and budding entreprenures. newline newline