PREPARATION AND QUALITY EVALUATION OF BROWN RICE AND KHOA INCORPORATED YAMARI by Bijendra Lal Dangol Department of Food Technology Central Campus of Technology Institute of Science and Technology Tribhuvan University, Nepal 2018 Preparation and Quality Evaluation of Brown Rice and Khoa Incorporated Yamari A dissertation submitted to the Department of Food Technology, Central Campus of Technology, Tribhuvan University, in partial fulfillment of the requirements for the degree of B. Tech. in Food Technology by Bijendra Lal Dangol Department of Food Technology Central Campus of Technology Institute of Science and Technology Tribhuvan University, Nepal April, 2018 ii Tribhuvan University Institute of Science and Technology Department of Food Technology Central Campus of Technology, Dharan Approval Letter This dissertation entitled Preparation and Quality Evaluation of Brown Rice and Khoa Incorporated Yamari presented by Bijendra Lal Dangol has been accepted as the partial fulfillment of the requirements for the B. Tech. degree in Food Technology Dissertation committee 1. Chairperson __________________________ (Mr. Basanta K. Rai, Assoc. Prof.) 2. External Examiner __________________________ (Mr. Pramod Koirala, Chief, RFTQC) 3. Supervisor __________________________ (Mr. Navin Gautam, Asst. Prof.) 4. Internal Examiner __________________________ (Mr. Bunty Maskey, Asst. Prof.) April, 2018 iii Acknowledgement First of all, I would like to express my deep sense of gratitude to my respected supervisor Mr. Navin Gautam, Asst. Prof., Central Campus of Technology (CCT), Dharan for his valuable guidance, suggestion and encouragement throughout the work. I want to thank Prof. Dr. Dhan Bahadur Karki (Campus chief, CCT) for providing necessary facilities during the work. I am grateful to Assoc. Prof. Basanta Kumar Rai (HOD, Food Technology Department) for their valuable time and suggestion. I would like to acknowledge all the library and laboratory staffs of Central Campus of Technology (CCT), my respected seniors Bijay Prakash Timsina, Aashish Niroula, my batch mates Hari Paudel Khatri, Gajendra Bohora, Pankaj Dahal, Iren Man Shrestha, Bibita Joshi, Manoj Kumar Rai, Abhisikha Regmi, Pradip Sangroula and juniors Nabindra Shrestha and Sira shrestha for their help and cooperation. Lastly, I express sincere thanks to my family and to all those names which have not been mentioned individually but helped me directly and indirectly in this work. Date of submission: April 4, 2018 Bijendra Lal Dangol iv 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. v Contents Approval Letter .................................................................................................................. iii Acknowledgement ............................................................................................................... iv Abstract ................................................................................................................................ v List of Tables ........................................................................................................................ x List of Figures ..................................................................................................................... xi List of Plates ........................................................................................................................ xi List of Abbreviations ......................................................................................................... xii 1 Introduction .................................................................................................................. 1-4 1.1 General introduction ............................................................................................... 1 1.2 Statement of the problem ........................................................................................ 2 1.3 Objectives................................................................................................................ 3 1.3.1 General objective ....................................................................................... 3 1.3.2 Specific objectives ..................................................................................... 3 1.4 Significance of the study ......................................................................................... 3 1.5 Limitations of the work ........................................................................................... 4 2 Literature review ........................................................................................................ 5-25 2.1 Yamari ..................................................................................................................... 5 2.1.1 History of Yamari ...................................................................................... 5 2.2 Importance .............................................................................................................. 6 2.3.1 Rice ............................................................................................................ 6 2.3.1.1 Chemical composition of rice ................................................... 8 vi 2.3.1.2 Uses of rice................................................................................ 9 2.3.2 Rice flour ................................................................................................... 9 2.3.2.1 Different products from rice flour ........................................... 10 2.3.2.2 Processed foods ....................................................................... 11 2.3.2.3 Some nepalese traditional foods from rice .............................. 14 2.3.3 Brown rice ............................................................................................... 15 2.3.3.1 Difficulties of brown rice ........................................................ 17 2.3.3.2 Comparison of nutrient contents of brown rice and white rice17 2.3.3.3 Health benefits ........................................................................ 19 2.3.4 Khoa ........................................................................................................ 20 2.3.4.1 Composition of Khoa .............................................................. 21 2.3.4.2 Classification of Khoa ............................................................ 22 2.3.4.3 Nutritional value of Khoa ....................................................... 22 2.3.4.4 Production technology ............................................................ 22 2.4 Method of Yamari preparation .............................................................................. 25 3 Materials and methods ............................................................................................. 26-31 3.1 Raw materials ........................................................................................................ 26 3.1.1 White rice ................................................................................................ 26 3.1.2 Brown rice ............................................................................................... 26 3.1.3 Khoa ........................................................................................................ 26 3.2. Glassware and equipment ..................................................................................... 26 3.3 Methodology ......................................................................................................... 26 vii 3.3.1 Preparation of rice flour ........................................................................... 26 3.3.2 Making of dough ..................................................................................... 27 3.3.3 Formation of Yamari ball ........................................................................ 27 3.3.4 Steam cooking ......................................................................................... 27 3.4 Experimental plan