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Rice flour blends
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Meat based seasoning fryums (meat vadam) with 15, 25 and 35 % chicken meat were developed and their quality evaluated. Fryums prepared with 100% rice flour were used as control.
8p
trinhthamhodang1215
23-09-2020
7
1
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Instant mixes are commercially prepared mixture of dry ingredients as these are easy and fast to prepare. Keeping these facts in view, in the present study five types of gluten free instant idli were prepared by using instant mixes i.e., 40 per cent rice flour, 20 per cent mung bean flour and 5 per cent linseed powder in 60 per cent processed (malted, roasted, popped and flaked) and unprocessed oat flour.
11p
trinhthamhodang1212
06-04-2020
23
4
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The main objective of this analysis was to study on Techno-Economic Feasibility for Production of Extruded Snacks prepared by rice, ashwagandha and spinach powder. In order to determine the techno-economic feasibility three economic parameters i.e. break even quantity, break even sales and break even period were analysed.
5p
caygaocaolon4
01-04-2020
8
1
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The traditional milling processing practices used in rice and pulses milling, yields significant amounts in the form of brokens from rice and dal mill industries. That brokens do not find appropriate market and are listed as losses of the milling industries, generally disposed off cheaply, whereas they are equally rich in the nutrition as comparable to whole grain.
16p
caygaocaolon2
14-03-2020
11
1
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Ready-to-Eat (RTE) snackfood was developed using corn (Zea mays), rice (Oryza sativa), Bengal gram dal (Cicer arietinum) and Goat offal meat powder with a laboratory model twin screw extruder. The extrudates were developed by conducting various blends (corn + rice+ bengal gram dal flour) in the ratio of T1 (40:40:20), T2 (50:40:10), T3 (60:30:10), T4 (50:30:20), T5 (40:50:10) and incorporating Goat offal meat powder viz., (1, 3, 5 & 7%) levels. Among the different blends studied, T3 has been standardized base on the sensory evaluation scores.
5p
cothumenhmong3
22-02-2020
13
0
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Ready to eat extruded snacks were formulated by the flours of parboiled rice, bitter-gourd water chestnut and skim milk powder. The effects of extrusion processing parameters such as feed moisture (8-16 %, wb), blend ratio (3-15 %), barrel temperature (120-200 °C), die head temperature (160-240 °C) and screw speed (100-140 rpm) on the textural properties (i.e. crispness, hardness and cutting strength) of extruded snacks were investigated by response surface methodology using CCRD design.
9p
trinhthamhodang3
22-02-2020
9
0
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