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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 6, Issue:12, December, 2017
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38
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Int.J.Curr.Microbiol.App.Sci.2017.6(12): 4051-4055
DOI: https://doi.org/10.20546/ijcmas.2017.612.466


Storage Stability of Germinated Brown Rice Incorporated Baked Products
B. Mounika1, S. Suchiritha Devi1*, K. Uma Maheswari1 and V. Hemalatha2
1Department of Foods and Nutrition, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad – 500 030, Telangana, India
2Department of Genetics and Plant Breeding, College of Agriculture, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad – 500 030, Telangana, India
*Corresponding author
Abstract:

Shelf life studies of food products are gaining impetus due to the consumer awareness towards quality of the ready to cook products. The present study was designed to assess the storage stability of germinated brown rice incorporated baked products. The developed cookies with 10% GBR and 20% GBR of muffins were stored for 6 days. There was a decreasing trend of sensory scores for colour, texture, taste, flavour, and overall acceptability for selected bakery products, during shelf life study. An increase in free fatty acid content levels with storage was observed in cookies and muffins. In cookies the bacteria colonies were observed in 15th and 30th days. The fungi were observed on the 30th day of storage in cookies.


Keywords: Germinated brown rice, Shelf life, Microbial analysis.

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How to cite this article:

Mounika, B., S. Suchiritha Devi, K. Uma Maheswari and Hemalatha, V. 2017. Storage Stability of Germinated Brown Rice Incorporated Baked Products.Int.J.Curr.Microbiol.App.Sci. 6(12): 4051-4055. doi: https://doi.org/10.20546/ijcmas.2017.612.466
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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