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A. K. MACHA, F.P.Division, Defence Food Research Laboratory, Siddartha Nagar, Mysore, 570011, India and K. S. Premavalli, Project Co-ordinator and Head, F.P.Division.

Instant foods based on novel as well as traditional foods are gaining wide popularity. Traditional foods based on tamarind and black gram are quite common in Indian cuisine.

The objectives of the study were to develop the instant foods based on rice in combination with black gram or tamarind and with the incorporation of spice blends. Investigations were also made to study the product quality during the storage period.

Two types of spice blends were prepared from various spices after establishing a standardized spice ingredient composition. Spice blend type-I, in which tamarind was the major ingredient, was used for preparation of Instant Mix-I. Spice blend type-II, in which black gram was the major ingredient, was used for Instant Mix-II preparation.

Processing method: Pre-processed peas and potato pieces were treated with sodium carbonate (2%), blanched, dried and deep fat fried in hydrogenated fat. Coated dehydrated rice was prepared by roasting dehydrated rice in vegetable fat with the addition of salt. Coated dehydrated rice (100gm) and spice blend type-I (40gm) and type-II (40gm) were first packed in polyethylene pouches. For Instant Mix-I, one pack of coated rice and spice blend type-I were placed in polyethylene-aluminium foil-polyethylene sachets and sealed. Similer steps were followed for Instant Mix-II, in which case spice blend type-II was used. The sachets were then stored at 0-5°C and 37°C.

The rehydration properties of the instant mixes were 240ml of boiling water for Mix-I and 250ml for Mix-II for every 100 gm of rice and 40 gm of spice bend.The rehydration time ranged between 3-5 minutes. The results of the study showed that Instant mixes were completely reconstituted. Instant Mix-I was highly acceptable initially with a score of 7.8 on a 9-point hedonic scale, but the product quality decreased slowly during the storage period. However, the product remained acceptable for 6 months. Higher temperatures of storage influenced the product quality. Instant Mix-II had a higher acceptability even after the 6 months.

The study indicates that instant foods based on rice have a good acceptability and could well be adopted for commercial manufacture.