Opportunities and Scope for Value addition in Rice based Products for MFEs in Telangana State

Paddy (Rice) Value addition in Telangana.
Webinar related organised by Telangana State Food Processing Society, Hyderabad Under the Pradhan Mantri Formalisation of Micro food processing Enterprises (PM-FME) Scheme for Azadi Ka Amrit Mahotsav (India@75) initiative

1. Opportunities and Scope for Value addition
in Rice based Products for MFEs in
TelanganaState
Er. A. Poshadri
Scientist –Food Technology
PJTSAU
Email: [email protected]

2. Production status •Indiais the world's second largestproducer of Rice
•In India Paddy is grown in around
43.7 million ha
of area producing
118.43 MMT
annually (2019-20).
•Telanganastate is producing over13.0 MMT of paddy from 2.08 million ha.
•
India has exported 5.04 MMT of Non Basmati Rice to the world for the worth of Rs.
•
India has exported 5.04 MMT of Non Basmati Rice to the world for the worth of Rs. 14,364.64 crores/2,014.59 USD Millions during the y ear 2019-20.
•Exported 4.45 MMT of Basmati Rice and worth of Rs. 31,025.91 crores (or 4,330.68
US$ Mill.) during the year 2019-20.
•Major Export Destinations
(2019-20) :Nepal, Benin, U Arab Emts, Somalia, Guinea.
Iran, Saudi Arab, Iraq, Kuwait.

3. Source: TS Agril.Dept 2020-21

4. Source: Food Consumption Survey 2017-18

5. StrengthEHigherfoodProduction
ERising per capita income coupled with increasing awareness
among consumers
ERapid urbanization is driving consumerismin Tier-II & Tier-III
cities
SWOT Analysis for Rice Processing
E
Growing
penetration
of
food
and
beverages
manufacturing
companiesinruralareas
ETailormadeflavorsand regionspecifictastes
Weakness
1. LackofstateofArtProcessingfacilities
2. Dependsononlyricemilling
3. LackofstandardisedSOP’sormachineryforRicevalueaddition

6. OpportunitiesrRising businessand product innovation
rUntapped ruralmarkets
rRising farm fresh produce and health foods
rBetterproduct packaging and preservation
rExploring of health benefits of rice through Biofortificat ion
rDeveloping resistant varieties to biotic (BPH, Gall midge, Blast,
Falsemutand steam borer) and abiotic (Chilling injury,Lod ging & Grain
shattering)stresses
rDevelopmentof super-shortduration genotypes
rIndiato be the youngestnation by 2025
rSevenPoint StrategyforDoubling of farm income
r3Farm bills
Threats
•Producttastevariations
•Competitionfrommultinationalcompanies
•SafetyofProcessedfoodsandadulteration
•
Increasing
life
style
diseases
in
India

7. Consumer Desires
•GoodandHealthyFoods
•Availableallyearround
•SufficientSupply
•Convenientlypackaged
•Sold in (super) all types of markets
(including
e
retail
platforms)
(including
e
-
retail
platforms)
•Longshelflifeandexotictasteandflavours
•AlwaysFresh
•Appealingtaste&Appearance
•Quality/Authentically sourced Processed
Foods
•Highinavailablenutrients

8. Market Challenges
•Globalisation
•Newdistributionstrategies
•NewProcessingTechnologies
•NewMaterials/Additives
•NewRisks
Climate
Change
•
Climate
Change
•EnergyEfficiency
•WaterSupply
•Procurementof
qualityrawmaterials
•Greed-Fraud

10. Health benefits of Rice
•Riceisknownasaqueenofcereal,sourceofcarbohydrate,fat,fiber,protein,
vitaminsaswellasfoodenergy,mineralsprofileandfattyacids.
•Pigmented rice (sometimes referred to as black, brown, purp le, and red) are
sourceoffunctionalingredients.
•The total polyphenolics content in light brown rice and colo red rice are 38%–
60
%
and
81
%
respectively
60
%
and
81
%
respectively
.
•Tricin is one among the seven flavonoids usually reported in rice, found
mainlyinthebranwith77%proportionofallsevenflavonoids(131.5mg/100
g).
•Anthocyanin and proanthocyanidin in addition to apigenin,catechin,
epicatechin,andtricin arefoundincoloredrice

11. Health benefits of Rice
•Phytic acids content in whole grain (1.07 g/100 g) and the bra n (4.94 g/100 g).
Constitute60-70% Phosphoruscontent
•The
vitamin E
distribution in rice is ranked in the following increasing o rder: husk
(2.9–8.7 mg/kg) < endosperm (14.4–16.5 mg/kg) < whole grain(53.1–60.1
mg/kg)<
bran(243.8–247.1 mg/kg
)depending onthericecolor.
•The bran of rice
(3174.2–3176.4 mg/kg)
was clearly stated as predominantly
of
oryzanol
and
presumed
first
single
compound
of
bran
oil
sources
of
γ
-
oryzanol
and
presumed
as
a
first
single
compound
of
rice
-
bran
oil
•The data confirmed that the TEAC value ranged from 8.01 to 17. 88 mmol/100g
and TPC ranged from 590 to 1710 mg/100g in the bran of traditio nal red rice
varieties.
•Consumption of 50 mg/kg body weight of black rice extract and100 mg/kg
bodyweight of red rice extract for eight weeksreduced the le vel of blood glucose,
LDLlevels

12. Rice products and their classification .

13. Rice Fortification

14. Rice based Meal Mixes
Pre-cleaned Rice
Addition of Fried Seasonings
Blending
QC check
Packaging

15. Manufacture of rice flours and their applications

17. Preparation of idly mix/Batter
Rice
Soaking in water (6 h)
Grinding
Coarse batter 1
Mix 1 and 2
Addition of water
Black gram
soaking in water (4h)
Grinding
Smooth thick
Gelatinous paste 2
Addition of water
Mix to prepare batter
Fermentation of batter(5h,29˚C)
Dehydration(Vacuum oven 90°
C
for at 700 mmHg)
Vacuum packaging in LDPE bags
Storage at 5°C under
refrigeration
Instant batter
–Water
percent 40-
45%

18. Instant Dosa mix Instant Dosa mix
Rice
Soaking in water (20h)
Grinding
Coarse batter 1 Mix 1 and 2
Addition of water
Black gram
soaking in water (4h)
Grinding
Smooth thick
Gelatinous paste 2
Addition of water
Mix to prepare dosa batter
Fermentation
Dehydration(Vacuum oven
90˚C for at 700 mmHg)
Vacuum packaging in LDPE bags
Storage at 5˚C under
refrigeration

19. Production of Rice flakes

20. Popping and value added popped products
Can be used for further value
addedproductslike breakfast
bars, snack bars by combining
with proteinrichfoods

21. •Popped grain
•Chudwa
•Payasam
•Punugulu
•
Teepithalikalu
Traditional Rice based Snacks Traditional Rice based Snacks
•
Teepithalikalu
•Laddu
•Barfi
•Muruku
•PappuChekkalu
•Namakpara

23. Traditional Rice based Papad/Appalam

24. Extrusion process
Rice with other grain flours
Blending (composite flour, 70: 30)
Conditioning (moisture adjustment)
Extrusion cooking
Extrudates
Drying
Cooling
Packing in HDPE bags

25. Rice crispies
Raw materials
(Rice flour and Optional ingredients)
Composite flour preparation
Pre conditioning(moisture adjustment)
Extrusion cooking
Drying of Crispies
cooling
Oil spraying and spicing
Packaging
Storage

27. .Common bakery products such as biscuits , cakes and bread
were prepared and tested using. Rice flour or brown rice flour
and rice based malt extract of finer particle size is most
amenableforproductionoftheseproducts.
.
Incorporation
of
40
70
%
refined
wheat
flour
produces
a
product
Bakery Products
.
Incorporation
of
40
-
70
%
refined
wheat
flour
produces
a
product
acceptableonparwithwheatbiscuits.
.Manytastescanbecreated
Coconut

28. Preparation of Cookies
Maida+Rice
(bakingsoda+ ammonium
bicarbonate)
Sieving of Flour Mixing
Kneading of Dough
Melting of butter and
vanasphathi
Addition of Icing Sugar
Sweet Cream
Rolling of Dough in to a desire
thickness
Cutting into a desired shapes
(with the cutter)
Baking (180 °C for 10 min)
Cooling
Packing
Storage

29. Rice Cake
Maida + rice Flour (baking
soda)
Sieving of Flour
Melting of butter and
vanasphathi
Addition of Icing Sugar
Sweet Cream
Addition of beaten eggs
Mixing
Kneading of batter
Panning
Baking
(170- 180 °C for 15 to 20 min)
Cooling
Packing

30. Rice Noodles

31. Rice Pasta
Mixing of Wheat flour and Rice/Rice Suji
Dough Preparation
Extrusion
Drying
Packaging

32. Rice Vermicelli
Mixing of Wheat flour and Rice or Rice
flour
Dough Preparation
Extrusion
Drying
Packaging

33. Spice mixes/ Traditional Cuisine powders

34. Thank you... Thank you...