Formulation, standardization and quality evaluation of rice vermicelli prepared from flood affected paddy

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Author: 
Srinath, D. and Uma Maheswari, K.
Abstract: 

Rice is a major component of the agricultural sector in particular and the overall economy in general. Rice is one of the most important staple food for more than half of the world’s population and influences the livelihood and economies of several billion people. Paddy loss due to flooding in Bangladesh and India alone amounts to an estimated 4.0 million tons per year enough to feed 30 million people. Over 20% of rice land in Bangladesh is prone to floods which occur every year (IRRI 2010). Such produce is often sold at low price causing economical loss to the farmers. Value added producti.e., rice vermicelli in combination with rice and sorghum at three different levels (as 100:0, 75:25 and 50:50)was formulated and evaluated for quality and storage stability. Statistically significant difference at P<0.05 in L* a* b* values was observed between the rice vermicelli samples. The lightness (L*) value of control samples showed more towards whiteness (100) compared to experimental samples. The a* (Hue) value of experimental samples showed more towards redness (+a* value) compared to control samples. The b* (brightness) value for all the samples was towards yellowness (+b* value). Statistically significant difference was observed in the mean scores for the sensory properties for kheer such as taste and texture at P< 0.05 level between the vermicelli prepared with normal and flood affected rice and also in all the three variations studied before and after storage for a period of 60 days. However, there was no significant difference in other sensory parameters such as colour, appearance, flavor and overall quality of the kheerwith in the treatments, between the treatments and between the storage periods for 60 days. The value added product i.e., kheer prepared with both normal and flood affected rice gave good result before storage and after stored for a period of 60 days without deteriorative changes in the sensory properties. Therefore, it can be concluded that flood affected paddy can be utilized for the development of value added products. Further extensive research is needed for the utilization of paddy for the production of more feasible and convenient products in order to minimize the losses in flood affected paddy.

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