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 |
Diabetic friendly rice, red rice (Oryza punctata) is a variety of pigmented rice that is red in colour because of its anthocyanin content. The present study was planned to develop a low glycaemic flour using red rice (Oryza punctata), its value added products and their quality evaluation. Red rice flour was the main ingredient taken for preparation of the low glycemic flour. The other flours taken for preparation were whole wheat flour (atta), bengal gram flour (besan), oats four and fenugreek powder (methi). The proportion of red rice and wheat flour were changed keeping the other ingredients constant and different treatments were tried for the selection of the most acceptable flour. Four proportions were taken, i.e. T1, T2, T3 and T4 which contained 20%, 30%, 40% and 50% of red rice flour respectively. Three traditionally consumed recipes like chapatti, cheela and dhokla were prepared from the four treatments. It was found the flour which contained 40% of red rice flour was more acceptable in terms of sensory parameters.
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