BibTeX:

@article{IJIRSTV6I5001,
     title={Studies on Formulation and Quality Evaluation of Instant Brown Rice Kheer Mix},
     author={Ranjeet Chunilal Kokani, Shubham Yuvraj Gade and Sanket Sanjay Balsaraf},
     journal={International Journal for Innovative Research in Science & Technology},
     volume={6},
     number={5},
     pages={1--4},
     year={},
     url={http://www.ijirst.org/articles/IJIRSTV6I5001.pdf},
     publisher={IJIRST (International Journal for Innovative Research in Science & Technology)},
}

Studies on formulation of Instant brown rice kheer mix were successfully done. Brown rice is rich in dietary fiber content. It is responsible for reduction of insulin and glycemic indices. All the dry ingredients are ground in fine powder and mix well for preparation of instant brown rice kheer mix. The various varieties of rice are used for preparation of various formulation of instant rice kheer mix. Among the prepared 3 samples, Sample T3 which prepared by Brown rice have superior qualities as compare to sample T1 and T2 which prepared by wada Colum and indrayani rice respectively. The Instant brown rice kheer mix product has chemical composition such as Ash (2.6 %), Moisture (3.6 %), Fat (7.6 %), Carbohydrate (69.85 %), Protein (17.5 %) and Energy (417.8 Kcal). It was concluded that the instant brown rice kheer mix can be stored in Aluminum pouches or HDPE pouches at room temperature for 3 months. So the Instant brown rice kheer mix can satisfy the consumer in acceptance quality.

Brown Rice, value addition, sensory evaluation, Quality analysis, aluminum pouch, storage study