JAGANNADHA RAO, P. V. K.PADMA, M2021-09-072021-09-072021-09-07D6003https://krishikosh.egranth.ac.in/handle/1/5810175322DEVELOPMENT OF PROCESS TECHNOLOGY FOR PREPARATION OF MILK FROM BROKEN RICE AND CHARACTERIZATIONRice (Oryza sativa L.) is an important staple food for most of the population in the world. The production area of rice in India is about 43.78 million ha, while the annual production is about 117.47 million tonnes and yield is 3,848 kg/ha (FAO, 2019). Asian region contributes approximately 90% of the total rice production in the world out of which China and India contribute 28.7% and 19.5% share of total production, respectively. The states which are producing rice as a major crop in India are West Bengal, Uttar Pradesh, Andhra Pradesh, Punjab, Bihar, Orissa, Chhattisgarh, Assam, Tamil Nadu and Haryana. The amount of broken rice produced in the rice industry is about 0.97 million tonnes. Broken rice has the nutritional benefits equal to raw rice and it can be processed into various value added products. In this study, the broken rice was used to prepare rice milk with the optimized process parameters and added with probiotic cultures. The storage studies were conducted by filling the probiotic rice milk in glass, HDPE and LDPE packaging under ambient conditions. The viable count of the L. casei, B. longum, L. bulgaricus, S. thermophilus, L. acidophilus during the ambient storage at a temperature of 25±5 °C in three types of packaging materials was observed for the storage period of 4 days. The viable counts of the L. casei, B. longum, L. bulgaricus S. thermophilus and L. acidophilus were 9.66, 9.75, 8.77, 7.71 and 9.77 log cfu/mL at the beginning of the storage and decreased to (7.57, 3.21 and 2.34 log cfu/mL), (8.5, 6.3 and 2.67 log cfu/mL), (6.99, 6.12 and 2.12 log cfu/ml), (5.23, 4.32 and 2.01 log cfu/mL) and (2.63, 8.78 and 8.89 log cfu/mL) on the last day of the storage in glass bottles, HDPE and LDPE, respectively. The rice milk prepared at optimized process parameters was supplimented with calcium carbonate. The chemical compositions of plain and fortified rice beverages filled in glass, HDPE and LDPE were analysed during storage at ambient and refrigerated condition. After the fortification the protein content decreased from 1.12 to 1.05% and ash content, TSS, pH increased from 0.1 to 0.4%, 10.2 to 12 oBrix, and 6.21 to 6.53, respectively. It was noted that the total plate count generally increased on storage for all the treatments but high total plate count values were observed in the T2P3, followed by T2P2 and T2P1. The similar trend was observed for the control milk in this study during the 15 days storage period under refrigerated condition and for 2 days under ambient condition. Rice milk was spray dried to enhance its shelf life at different inlet drying air temperatures and feed flow rates. Temperature and feed flow rate were optimized with desirability function which satisfied all the responses with required values to obtain optimum conditions for spray drying. The predicted optimum conditions were;T= 138 °C, and Q= 35 mL/min. Under these conditions, the response values for bulk density, moisture content, water activity, water solubility index and water absorption index were 0.51 g/mL, 3.8%, 0.30, 72.8% and 21.7%, respectively. The spray dried rice milk powder was stored for 180 days under refrigerated conditions. The plate count increased on storage for all the treatments but high plate count values were observed in the T1P2 (3.7×106 cfu/ 10 mL) followed by T1P1 (3×106 cfu/ 10 mL). The spray dried rice milk powder was stored for 90 days under ambient conditions.The plate count increased on storage for all the treatments but high plate values were observed in the T1P2 (4×106 cfu/ 10 mL) followed by T1P1 (3.3×106 cfu/ 10 mL). Value added products were prepared with rice milk and spray dried powder. Flavour was rated highest for PRM (Probiotic Rice Milk) (8.15 ± 0.16) followed by SRMP (Spray Dried Rice Milk Powder) (7.80 ± 0.24), CFRM (Calcium Fortified Rice Milk) (7.35 ± 0.24) and CRM (8.05 ± 0.17). Texture of the PRM (Probiotic Rice Milk) (8.05 ± 0.17) was highly rated among all the products followed by CFRM (7.70 ± 0.37). Taste was rated high for PRM (8.85±0.27) among all the developed products. The results of the overall acceptability was found to be high for PRM (8.95 ± 0.21) and least score was found for CFRM (7.45 ± 0.17). From the above results, it was concluded that the milk which is prepared from broken rice gives nutritional benefits to the consumers. The fat content of the rice milk was negligible and carbohydrate content was more which helps to the consumers opt for the beverages based on the health requirements. This kind of study can facilitate the development of new, non-dairy, nutritionallywell-balanced food products with unique physical properties. Shelf-life study revealed that during 21 days storageat 4°C, pH and acidity of rice beverageremained above 4 and lower than 1%, respectively, while viable count of L. casei, B. longum, L. bulgaricus S. thermophilus and L. acidophilus remained above 5 log cfu mL-1. This study shows a new possibility to make an acceptablefermented product based mainly on rice brokens which are suitable substrates that can support high cell viability during cold storage for 21 days for different probioticstrains.EnglishBROKEN RICEPROCESS TECHNOLOGYThesis