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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(12): 4051-4055
DOI: https://doi.org/10.20546/ijcmas.2017.612.466


Storage Stability of Germinated Brown Rice Incorporated Baked Products
B. Mounika1, S. Suchiritha Devi1*, K. Uma Maheswari1 and V. Hemalatha2
1Department of Foods and Nutrition, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad – 500 030, Telangana, India
2Department of Genetics and Plant Breeding, College of Agriculture, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad – 500 030, Telangana, India
*Corresponding author
Abstract:

Shelf life studies of food products are gaining impetus due to the consumer awareness towards quality of the ready to cook products. The present study was designed to assess the storage stability of germinated brown rice incorporated baked products. The developed cookies with 10% GBR and 20% GBR of muffins were stored for 6 days. There was a decreasing trend of sensory scores for colour, texture, taste, flavour, and overall acceptability for selected bakery products, during shelf life study. An increase in free fatty acid content levels with storage was observed in cookies and muffins. In cookies the bacteria colonies were observed in 15th and 30th days. The fungi were observed on the 30th day of storage in cookies.


Keywords: Germinated brown rice, Shelf life, Microbial analysis.
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How to cite this article:

Mounika, B., S. Suchiritha Devi, K. Uma Maheswari and Hemalatha, V. 2017. Storage Stability of Germinated Brown Rice Incorporated Baked Products.Int.J.Curr.Microbiol.App.Sci. 6(12): 4051-4055. doi: https://doi.org/10.20546/ijcmas.2017.612.466