Vol. 12, Issue 11 (2023)

Author(s):
Nishu, Monika Sood, Julie D Bandral, Neeraj Gupta and Duwa

Abstract:
The present investigation was carried out with the objective to study the effect of drying methods on physico-chemical composition of instant brown rice. Regardless of any drying technique (hot air oven and microwave drying), the instant dried samples demonstrated a significant increase in carbohydrates and energy content but decrease in moisture and crude fat as compared to the raw brown rice. The moisture and crude fat content (6.08 and 2.26 percent) of microwave dried instant brown rice was significantly lower in comparison to hot air dried instant brown rice (7.16 and 2.39 percent). A significantly higher protein content, crude fibre content, ash content, and energy content was observed in microwave dried instant brown rice (7.93, 1.17, 1.52 percent and 380.90 kcal/100 g) as compared to hot air dried instant brown rice. Further, microwave drying had the best results for the minerals and colour (L*, a* and b*) values. Therefore, according to the results obtained, it can be concluded that microwave drying was found superior in maintaining chemical composition and colour attributes during formation of instant brown rice when compared to hot air drying technique.