Attached
Most of the people in the world today suffer from
micronntrient deficiencies caused largely by a dietary
deficiency of vitamins and minerals. The objective of the
present study was to develop the micronutrient enriched
spread using fermented cooked rice, using the raw materials
available in Sri Lanka named by Red rice, Tomato, Chick
pea, Spices, Corn flour, Salt, Sugar, Coconut oil and Bee's
honey. The cooked rice was fermented overnight and dried
at 65-66 °C for 24 honrs (without deterioration of Vitamin
BI2). The powdered dried rice mixed with tomato pulp,
powdered spices (Garlic, Cardamom, Cloves, Mustard, Chili,
Black pepper), corn flour, Chickpea flour, sugar, salt,
coconut oil and Bee’s honey in different formulations. Four
formulations were prepared to select the best spicy blend
and other four formulations were prepared with the selected
spicy blend to obtain best formulae for the final product
Sensory analysis was carried out using 30 untrained
panelists and the results were analyzed using KruskalWallies test in MINITAB software and the formula 244
selected as the best formula with respect to all sensory
properties. The Lactobacillus group was isolated and
identified fro p fermented cooked rice after 12 hours
fermentation period (According to ISO 15214, 1998). The
proximate composition of product number 244 was
contained 43± 0.002% moisture, 5.7±0.6% crude protein,
5.2±0.08% Total fat, 4.1± 0.057% Ash, 33± 0.011% Crude
fiber and 39.6% carbohydrate. Micronutrient content of 100
g of final product was 2 3 pg of Vitamin BI2, 40 mg of
ascorbic acid, and 820.78mg of Na, 826.09mg of K, 64.25mg
of Fe, 9.74 mg of Zn, 167.79 mg of Mg and 184.94 mg of Ca.
The fatty acid profile of the final sample was 4.451% of
capric acid, 47.50% of lauric acid, 17.49% of palmitic acid,
9.74% of linoleic acid, 16.31% of oleic acid, 0.14% of stearic
acid and 4.24% of erucic acid. The shelf life analysis for the
final product was carried out and the sensory attributes and
microbiological counts were in the acceptable levels within
30 days under the refrigerated condition.
