TECHNOLOGY FOR DEVELOPMENT OF READY-TO-REHYDRATE AND EAT TYPE OF RICE AND PULSE PRODUCTS
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Date
2018
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COLLEGE OF FOOD PROCESSING TECHNOLOGY AND BIO-ENERGY, ANAND AGRICULTURAL UNIVERSITY ANAND
Abstract
Experiments were carried out for standardizing the processing and storage for production of ready to rehydrate type cooked rice, chickpea and kidney bean. Water to grain ratio (1.5-2.5), soaking time (0-90 min) and cooking time (0-30 min) for rice and water to grain ratio (2.0-3.0), soaking time (8-16 h) and cooking time (0-30 min) of chickpea and kidney bean were evaluated for water uptake, hardness, stickiness and solid loss. Developed process was optimized on the basis of maximum value of water uptake and stickiness and minimum value of hardness. The optimized conditions were water to rice ratio of 2:1 with soaking time of 60 min and cooking time of 20 min; water to chickpea ratio of 3:1 with soaking time of 12 h and cooking time of 30 min and water to kidney bean ratio of 3:1 with soaking time of 12 h and cooking time of 25 min.
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