Development of rice analogues using by-products of rice and dhal mills.

Development process of rice analogues by utilising the broken rice (BRF) and broken pigeonpea dhal (BPDF) flours together with water and sodium alginate as binding agent through extrusion was carried out. Two variable viz., BPDF (20, 30 and 40%) and moisture content (25, 30 and 35%) were controlled in the study to produce rice analogue resembling the raw rice. The optimum combination of flour mixture established for 30% BPDF and 30% water content with highest desirability of 0.855. The optimum combination had highest crude protein, carbohydrate and ash contents of 12.70, 71.72 and 0.99%, respectively. The colour values L*, a* and b* were found to be 68.30, 4.62 and 25.91, respectively. The pasting temperature and peak viscosity were 78.68 °C and 23,173.3 cP. The physico-chemical and pasting properties can be modified by altering the different constituents for specific quality requirements. © Association of Food Scientists & Technologists (India) 2022.