PREPARATION AND QUALITY EVALUATION OF BROWN RICE AND KHOA INCORPORATED YAMARI

Abstract

The aim of this study was to prepare brown rice incorporated Yamari and evaluation of its physiochemical properties. Yamari making technology was studied by the survey through the people of the Newari community. The product formulation was based on the results obtained from the Design Expert v6.0.10. Yamari was prepared with the incorporation of brown rice flour in 0%, 12.5%, 25%, 37.5% and 50% concentration with white rice flour taking constant amount of khoa to assess the quality and acceptability of the Yamari. The proximate composition of prepared white rice flour, brown rice flour and khoa used in the preparation of Yamari were carried out. The sensory analysis was carried out which showed a significant difference at 5% level of significance in sensory attributes. Yamari with the incorporation of 37.5% concentration of brown rice was selected as the best formulation and subjected for further physiochemical analysis. The moisture content, crude protein, total ash, crude fat, total carbohydrate and crude fiber were found to be 44.20%, 14.15%, 1.97%, 12.80%, 69.37% and 1.86% respectively. Furthermore, the best product was subjected for iron and calcium content evaluation. The iron content and calcium content were found to be 4.1 mg/100 g and 280 mg/100 g respectively which showed a higher range as compared with that of traditionally prepared Yamari. The calorific value of best formulated Yamari was found to be 449.28 Kcal/100 g. The overall study showed that brown rice incorporated Yamari at 37.5% incorporation would give a nutritionally enriched product with best acceptability.