DEVELOPMENT OF READY TO SERVE BEVERAGE FROM RICE BROKENS

Simple item page
dc.contributor.authorRavaliReddy, M. et.al.
dc.contributor.editorVenkatReddy, K.
dc.date.accessioned2018-07-17T05:24:35Z
dc.date.available2018-07-17T05:24:35Z
dc.date.issued2017
dc.description.abstractydrates,proteins,fats, fibers,minerals,vitamins.Ithashighdigestability,biological value.Ricehusk,ricebranandbrokenricearethemainby-productsofthericeindustry. "Ricebeverage”wasmadefrombrokenricebysoaking,cookingandblendingwithwater, whichwasdeveloped“asanewliquidfoodmaterial.Rawbrokenriceishardtobechewed andeatenunlikecookedrice.Valueaddedproductslikericebeverageispreparedfrom brokenriceinordertoimprovethevalueofbrokenrice. Brokenricehaslowcostwhen comparedwithwholegrainrice.ThereforericebeverageaRTS(readytoserve)beverage madefromriceslurry. Broken rice samples of 1kg were soaked for lhr,2hr & 3hr and cooked with 1:1,1:2,1:3partsofwaterat80°Cfor15minuponadditionof0.22%(wt)ofa-amylase.The resultantmixtureofeachsamplewasblendedwith1:1,1:2,1:3partsofwateranddrained. 0.33% (wt) ofXanthangumwas addedto thepreparedbrokenricebeverageto prevent settling ofparticles in it. Physico chemical properties were analysed as: The blending conditionshavesignificanteffect(p<0.0001)onpHvaluesofbrokenricebeverage.ThepH valuesincreased astheblendingratioincreased.Theblendingconditionshavesignificant effectonTSSvaluesofbrokenricebeverage.TheTSSvaluesdecreasedastheblendingratio increased. Soakingperiod has significant effect on titrable acidityvalues ofbroken rice beverage. Titrable aciditiy values increased as the soaking period increased. Overall acceptabilityofsample81washigherwhencomparedtoS2andthesampleSlisthebest.en_US
dc.identifier.citationCAES 23en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810060504
dc.keywordsDEVELOPMENT OF READY TO SERVE BEVERAGE FROM RICE BROKENSen_US
dc.language.isoenen_US
dc.publisherPROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITYen_US
dc.subjectnullen_US
dc.titleDEVELOPMENT OF READY TO SERVE BEVERAGE FROM RICE BROKENSen_US
dc.typeTechnical Reporten_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
CAES23.pdf
Size:
2.15 MB
Format:
Adobe Portable Document Format
Description:
DEVELOPMENT OF READY TO SERVE BEVERAGE FROM RICE BROKENS
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
B.Tech Theses