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Protein‐rich instant rice beverage mix and its quality attributes
Author(s) -
Swaminathan Indhurathna,
Guha Manisha
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13628
Subject(s) - food science , instant , population , starch , chemistry , dietary fiber , slurry , beverage industry , particle size , rheology , fiber , mathematics , materials science , business , composite material , marketing , demography , organic chemistry , sociology
Protein‐rich instant beverage mix was developed from bio‐processed rice as grain source, along with other ingredients and its quality attributes were studied. It contained protein (20.05%), calcium (680 mg/100 g), iron (9.35 mg/100 g), and 6.93% total dietary fiber (94% soluble fiber). Particle size, particle density, Carr index, Hausner ratio, and glass transition temperature were 169.3 µm, 2.01g/cm 3 , 18.8, 1.2, and 58 °C, respectively, with a low pasting profile and 45% starch digestibility, indicating free flowing nutrient dense product. The flow curve of rice beverage slurry exhibited shear thinning pseudo‐plastic behavior. Among the different rheological models studied, Herschel–Bulkley showed best fit ( r ≥ .998, p ≤ .01) for the rice beverage slurry (30% concentration) at various temperatures (30–70 °C). Sorption studies revealed that 64% RH and corresponding equilibrium moisture content 10.4%, were critical to the product with 6 month shelf‐life in aluminum‐foil‐laminate package under ambient condition. The product would be suitable for all age groups including celiac population. Practical applications Increasing health awareness necessitates today's beverage industry to produce a beverage mix which is convenient, ready‐to‐use, nutritionally dense, and suitable for all age groups. The present manuscript demonstrates the quality parameters of protein rich instant rice beverage mix. The beverage mix is prepared from rice as a single grain source, hence suitable for celiac population. The outcome of this study will have greater potential for beverage industry to develop healthier rice beverage mix.