RavaliReddy, M. et.al.VenkatReddy, K.2018-07-172018-07-172017CAES 23http://krishikosh.egranth.ac.in/handle/1/5810060504ydrates,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.ennullTechnical Report