Vol. 8, Issue 3 (2020)
Process standardization of instant rice based meal
Author(s): Lipika Chatterjee, Dr. Ruma Bhattacharyya, Pranati Das and Mamoni Das
Abstract: The present study has been undertaken to develop a ready to eat instant rice based meal from commonly consumed ingredients like joha rice (Oryza sativa L.), lentil (Lens culinaris), green gram dhal (Vigna radiata), sweet corn (Zea mays), carrot (Daucus carota L.), french beans (Phaseolus vulgaris), tomato (Solanum lycopersicum), broccoli (Brassica oleracea var. italica), cabbage (Brassica oleracea var. capitata), green pea (Pisum sativum), rice bran oil, spices and condiments. The ingredients were processed and mixed in varying proportions to prepare one base meal and other three formulations. Joha rice and rice bran oil were taken as 35g and 5ml respectively for the base meal and for each of three different formulations but the proportions and the other ingredients were adjusted and mixed in different proportions. Among all the formulations, Formulation III made with 35% rice, 12% lentil dhal, 14% green gram dhal was much preferred by the panellist during sensory evaluation and was subjected to further analysis. Henceforth, it is concluded that instant rice based meal prepared using Formulation III can be successfully utilized which is easy and fast to prepare besides being hygienic and convenient to eat.
DOI: 10.22271/chemi.2020.v8.i3aa.9487
Pages: 1929-1937 | 627 Views 202 Downloads
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How to cite this article:
Lipika Chatterjee, Dr. Ruma Bhattacharyya, Pranati Das, Mamoni Das. Process standardization of instant rice based meal. Int J Chem Stud 2020;8(3):1929-1937. DOI: 10.22271/chemi.2020.v8.i3aa.9487
