Development of rice analogues using by-products of rice and dhal mills

Ambrish Ganachari; Udaykumar Nidoni; Sharanagouda Hiregoudar; K T Ramappa; Nagaraj Naik; S Vanishree; P F Mathad

doi:10.1007/s13197-022-05405-4

Development of rice analogues using by-products of rice and dhal mills

J Food Sci Technol. 2022 Aug;59(8):3150-3157. doi: 10.1007/s13197-022-05405-4. Epub 2022 Mar 10.

Authors

Ambrish Ganachari¹, Udaykumar Nidoni², Sharanagouda Hiregoudar², K T Ramappa², Nagaraj Naik³, S Vanishree⁴, P F Mathad²

Affiliations

¹ Department of Agricultural Engineering, College of Agriculture, University of Agricultural Sciences (UAS) Raichur, Kalaburagi, Karnataka India.
² Department of Processing & Food Engineering, College of Agricultural Engineering, Raichur, UAS Raichur, Raichur, Karnataka India.
³ Pesticide Residue & Food Quality Analysis Laboratory, UAS Raichur, Raichur, Karnataka India.
⁴ Department of Home Science, AEEC Lingasugur, UAS Raichur, Raichur, Karnataka India.

Abstract

Development process of rice analogues by utilising the broken rice (BRF) and broken pigeonpea dhal (BPDF) flours together with water and sodium alginate as binding agent through extrusion was carried out. Two variable viz., BPDF (20, 30 and 40%) and moisture content (25, 30 and 35%) were controlled in the study to produce rice analogue resembling the raw rice. The optimum combination of flour mixture established for 30% BPDF and 30% water content with highest desirability of 0.855. The optimum combination had highest crude protein, carbohydrate and ash contents of 12.70, 71.72 and 0.99%, respectively. The colour values L*, a* and b* were found to be 68.30, 4.62 and 25.91, respectively. The pasting temperature and peak viscosity were 78.68 °C and 23,173.3 cP. The physico-chemical and pasting properties can be modified by altering the different constituents for specific quality requirements.

Keywords: Broken rice and dhal utilisation; Extruded rice and rice like grains; Rice analogue.