EI-Gammal,, O. (2002). PREPARATION OF INSTANT DRIED RICE/MILK BLENDS FOR QUICK USE (ORZ BELLABAN). Journal of Food and Dairy Sciences, 27(2), 1127-1135. doi: 10.21608/jfds.2002.253435
Om EI-Saad I. EI-Gammal,. "PREPARATION OF INSTANT DRIED RICE/MILK BLENDS FOR QUICK USE (ORZ BELLABAN)". Journal of Food and Dairy Sciences, 27, 2, 2002, 1127-1135. doi: 10.21608/jfds.2002.253435
EI-Gammal,, O. (2002). 'PREPARATION OF INSTANT DRIED RICE/MILK BLENDS FOR QUICK USE (ORZ BELLABAN)', Journal of Food and Dairy Sciences, 27(2), pp. 1127-1135. doi: 10.21608/jfds.2002.253435
EI-Gammal,, O. PREPARATION OF INSTANT DRIED RICE/MILK BLENDS FOR QUICK USE (ORZ BELLABAN). Journal of Food and Dairy Sciences, 2002; 27(2): 1127-1135. doi: 10.21608/jfds.2002.253435
PREPARATION OF INSTANT DRIED RICE/MILK BLENDS FOR QUICK USE (ORZ BELLABAN)
Faculty of Home Economics, AI-Azher Univ. Tanta, Egypt
Abstract
Four blends of rice/milk meals "Orz bellaban" were prepared by mixing the instant dried whole milk with non-cooked and pre-cooked white rice (in forms of coarse and fine grits; also broken rice; by-product of rice milling) was used. So, milk, rice and sucrose were mixed at ratios of 29.50, 33.00 and 37.00% based on dried weight respectively, also 0.50% vanilla was added.
The chemical composition of the prepared blends for proteins, fats, crud fibers, minerals and total carbohydrates was evaluated; tabulated data revealed that these components had the ratios of 9.45, 7.34,0.10, 1.84, and 74.70% for the first blend and 9.38,7.56, 0.09, 1.76 and 74.92% for the second blend. These values were 9.36, 7.48, 0.10,1.88 and 74.50% for the third blend and 9.37,7.46,0.08,1.85 and 74.82% for the control. Riboflavin contents achieved 0.63, 0.65, 0.60 and 0.42 mg/100 gm of the three blends and the control respectively. The preparing time of these biends for service as an important parameter was decreased from 30 min. for the control to 10 min. for the first treatment; 7 min. for the second one and 15 min. for the third treatment.
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