Formulation and Evaluation of Instant Food Products Based on Bamboo Rice and Black Rice Flour

Abstract

The bamboo rice and black rice were processed to yield flour. The present study aimed to analyze the physicochemical, functional and nutritional properties, and assess the storage stability of formulated instant mixes using bamboo rice and black rice flour. The physicochemical and functional properties such as moisture, ash, bulk density, true density, porosity, water holding capacity and swelling capacity were analyzed. The nutrient content of bamboo rice was found to be 78.9g of carbohydrate, 10.5g of protein, 3.7g of fibre, 63.8mg of calcium, 100mg of phosphorus and 106.6mg of iron whereas in black rice it was found to be 81.2g of carbohydrate, 8.9g of protein, 5.2g of fibre, 48.7mg of calcium, 193.3mg of phosphorus and 86.67mg of iron. It contains phytochemical components such as alkaloids and flavonoids. The bamboo rice and black rice flour added products were formulated and compared with standard instant mix products and subjected to organoleptic evaluation by 25 semi-trained panellists. The overall acceptability showed a maximum score for formulated instant mix products. Compared with the standard, the formulated products were nutritionally high such as carbohydrates, protein, dietary fibre, calcium, iron and phosphorus. Microbial analysis showed that the instant mixes can be stored for 10 days without any preservatives. The study concluded that it can be highly recommended for diabetes patients and children for growth and development.