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PROSPECTS OF USING RICE CEREALS AND FLOUR IN THE PRODUCTION OF CANNED PRODUCTS OF LONG STORAGE |
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| รหัสดีโอไอ | |
| Creator | Albina Varivoda, Nadezhda Kenijz, Nikolay Belugin, Yuri Belugin |
| Title | PROSPECTS OF USING RICE CEREALS AND FLOUR IN THE PRODUCTION OF CANNED PRODUCTS OF LONG STORAGE |
| Contributor | - |
| Publisher | TuEngr Group |
| Publication Year | 2563 |
| Journal Title | International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies |
| Journal Vol. | 11 |
| Journal No. | 8 |
| Page no. | 11A8C: 1-11 |
| Keyword | Rice flour, cereals, starch, thickener, biological value, nutritional value, canned food. |
| URL Website | http://TuEngr.com/Vol11_8.html |
| Website title | ITJEMAST V11(8) 2020 @ TuEngr.com |
| ISSN | 2228-9860 |
| Abstract | The article is devoted to the study of prospects and the possibility of introducing into the production of rice cereals and flour for canned products of long-term storage. It has been established that in food production it is simpler, cheaper, faster to use starch-containing raw materials instead of pure starch. The nutritional and biological value of the feedstock was studied and it was noted that rice and rice flour do not contain fat, gluten (a protein containing gliadin) - an irritant of the gastrointestinal tract and do not have allergic properties, have a neutral taste and a clean aroma. Based on a complex of studies, it was found that in canning it is advisable to use: rice flour as a thickener, structure-forming agent and partially filler in the production of various sauces, jelly, desserts, creams, marmalades, jams, etc .; Rice groats as a filler in the production of a variety of cereals, pastes, pastes, second and first courses. |
