Development of rice analogues by utilising broken rice and broken pigeonpea dhal

AMBRISH   GANACHARI; UDAYKUMAR  NIDONI; H.   SHARANAGOUDA; K. T.   RAMAPPA; NAGARAJ   NAIK; S.   VANISHREE

doi:10.61475/jfm.v33i03.241

AMBRISH GANACHARI Department of Processing and Food Engineering, College of Agriculture Engineering, Kalaburgi
UDAYKUMAR NIDONI Department of Processing and Food Engineering, College of Agriculture Engineering
H. SHARANAGOUDA Department of Processing and Food Engineering, College of Agriculture Engineering
K. T. RAMAPPA University of Agricultural Sciences, Raichur - 584 104, Karnataka, India
NAGARAJ NAIK Department of Processing and Food Engineering, College of Agriculture Engineering
S. VANISHREE Department of Home Science, AEEC, Lingasugur

DOI: https://doi.org/10.61475/jfm.v33i03.241

Keywords: Broken rice, Dhal, Extruded rice, Rice analogue

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 resemblingthe raw rice. The optimum combination of flour mixture established for 30% BPDF and 30% water content with highestdesirability of 0.855. The optimum combination had highest crude protein, carbohydrate andash contentof 12.73, 71.72 and0.990 %, respectively. The colour values L*, a* and b* were found to be 69.30, 4.62 and 26.31, respectively. The pastingtemperature and peak viscosity were 77.65 oC and 23.17Pa.s. The physico-chemical and pasting properties can be modifiedby altering the different constituents for specific quality requirements