Author(s):

Er. M Padma, Dr. PVK Jagannadha Rao, Dr. L Edukondalu, Dr. K Aparna and Dr. G Ravi Babu

Abstract: The rice milk is plant based milk alternate, which is rich in carbohydrate and low in fat gives nutritional benefit to the consumer who opted for milk substitutes. The broken rice were used to prepare rice milk with the optimised process parameters and added with calcium carbonate. The chemical compositions of plain and fortified rice beverages were analysed and the storage studies were analysed by filling the rice milk and fortified rice milk in Glass, HDPE and LDPE at ambient and refrigerated condition. After the fortification the protein content was decreased from 1.12 to 1.05 and ash content, TSS, pH were increased from 0.1 to 0.4, 10.2 to 12, and 6.21 to 6.53. It was noted that the total plate count generally increased on storage for all the treatments but high total plate count values were observed in the T2P3, and followed by T2P2 and T2P1, and similar trend was observed for the control milk in this study during the 15 days storage period under refrigerated condition and 2 days under ambient condition. It was noted that the total plate count generally increased on storage for all the treatments but high total plate count values were observed in the T2P3, and followed by T2P2 and T2P1, and similar trend was observed for the control milk in this study.

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