National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
Rice (Oryza sativa L.) is the second most important cereal grain consumed worldwide and providing carbohydrates, proteins, fats, fibers, minerals, vitamins, etc. Rice is also considered as one of the major sources of nutrients. It has high digestibility, biological value and protein efficiency ratio owing to the presence of high concentration of lysine among all the cereals. Rice milk was prepared by cooking the soaked broken rice for the duration of 1,2,3h and blending the cooked broken rice with water at 1:1,1:2 and 1:3 ratios and physico chemical properties were analysed for the milk prepared at different soaking, cooking and blending ratios. The results were observed for all the samples and analyzed with design Experts software and the optimized sample among three blending ratios. The sample prepared at 1:3 blending ratios is the best because the pH of the sample varies between 5.98 to 6.05 which is less acidic, Total soluble solids were less which was in the range of 4 to 5 brix. Titrable acidity values were less when compared with other two ratios which were in the range of 0.02 to 0.03%. According to the sensory evaluation the sample s1 is the best.
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