Sood, MonikaNishu2023-06-262023-06-262023-05Preferred for your work. Nishu. 2023. Utilization of Brown Rice as Functional Ingredient for Development of Convenience Foods, Ph.D Thesis, SKUAST-Jammu, India37045https://krishikosh.egranth.ac.in/handle/1/5810197754The present investigation was carried out to standardize the methodology for development of brown rice based convenience foods and to assess their physico-chemical and organoleptic characteristics during storage. The effect of microwave and hot air drying on the quality of brown rice and dehulledmungbean was also studied. Microwave dried instant brown rice and dehulledmungbean gave best results in respect of crude protein (7.93±0.09 & 25.18±0.09%), crude fibre (1.17±0.03 & 3.82±0.07 %), potassium (235.97±0.71 & 1145.28±2.10 mg/100g), total phenols (49.83±0.07 & 278.65±0.58 mg GAE/100g), antioxidant activity (38.95±0.08 & 17.28±0.07%) and cooking time (13.23±0.15 & 6.05±0.13 min.). For the formulation of instant khichdi mix, microwave dried instant brown rice and dehulledmungbean were blended in different proportions (100:00, 90:10, 80:20, 70:30, 60:40 and 50:50). On the other hand, nutri-bar was prepared using roasted brown rice, oats and flaxseeds to make seven different treatment combinations (100:00:00, 85:5:10, 80:10:10, 75:15:10, 70:20:30, 65:25:10 and 60:30:10). Both the developed products were packed in aluminum laminates and stored under ambient conditions for a period of 90 days. The physico-chemical analysis of instant khichdi mix revealed that maximum mean crude protein (16.74 %), crude fibre (3.22 %), iron (5.50 mg/100g), calcium (67.82 mg/100g) potassium (700.68 mg/100g) and total phenols (165.89 mgGAE/100g) were recorded in T6 (50:50:: Instant brown rice: Instant dehulledmungbean) whereas, T1 (100:00:: Instant brown rice: Instant dehulledmungbean) recorded highest mean antioxidant activity (46.12%). On the basis of sensory evaluation, the highest mean overall acceptability (7.91) was recorded in T5 (60:40::Instant brown rice: Instant dehulledmungbean) and microbial count was within safe limits during storage. The physico-chemical analysis of nutri-bar revealed that highest mean water absorption capacity (152.52 %), oil absorption capacity (6.64 %), crude protein (12.11 %), crude fat (8.59 %), crude fibre (6.42 %), iron (6.44 mg/100g), calcium (82.21 mg/100g) and potassium (447.34 mg/100 g) were recorded in T7 (60:30:10:: Brown rice: Oats: Flaxseeds) whereas, T1 (100:00:00:: Brown rice: Oats: Flaxseeds) recorded maximum mean bulk density (0.79 g/ml) and total phenols (78.34 mgGAE/100g). On the basis of sensory evaluation, T5 (70:20:10:: Brown rice: Oats: Flaxseeds) was adjudged as superior among all the treatments of nutri-bar and the total microbial count was observed within the acceptable limits.EnglishThesis