• Worked on the Instant Food (Dahi-Chiwda Mix). • Flattened Rice is treated with the blanching process, Deep-Freezing, and toasting and Drying process. • In the result of these processes, the flattened rice has become crispy or good in texture after that sensory and nutritional analysis of the final product was performed.

1. Project Report
“STUDIES ON THE DEVELOPMENT OF PROCESS
OF PREPERATION OF INSTANT DAHI-CHIWDA
(MIX)”
Submitted By
Shagun Rana
11617198
Department of Bioengineering and Bioscience
LOVELY PROFESSIONAL UNIVERSITY
PHAGWARA, PUNJAB

3. CONTENT
•Objective
•Consumer need
• Why ready-to-eat food
•Market scenario
•Introduction
•Uses
•Nutritional and health benefits
•Equipment used
•Results

4. Objective
Primary Objective-
• To facilitate the people in understanding the
importance of Ready-To-Eat products.
• To reduce the cost of frozen products.
• Guidance to the entrepreneurs and students on
starting up such a new project.

5. Global Demand of Ready-To-Eat food
(2023)
33%
23%
9%
14%
7%

6. Consumer need
• Tasty & Healthy
• Rapid Cooking
• Handy packaging
• Convenient

7. Why Ready-To-Eat Food
 New concept in India.
 Fastest Growing Sector.
 Huge Production Potential
 Rising Income level
 Change in food habit

9. Market scenario
RTE
MTR
Knorr Parampara
Kitchen of
India

10. Introduction
• Flattened rice, is rice, which is flattened into flat,
light, dry flakes. Popular in Bihar, UP, Rajsthan and
MP.
• These flakes of rice swell when added to liquid,
whether hot or cold, as they absorb water, milk or any
other liquids.
• With proper storage, its shelf life is 2-3 months.

11. Flattened rice

12. Uses
• Used to make sweets
• Used for Tamarind Bhath, Uppuma, Sweet Pongal,
sweet gravy
• Fried in oil to make the snack called "Cheery-Bhaja"
It soaks up a lot of oil.

13. Nutritional and Health Benefits
• Rich in Fe, Vitamin-B, carbohydrates and proteins
( When curd mixed) from this mix.
• Lactose-free
• Gluten-free

14. Equipment used
Freeze dryer
• Freeze Drying is a water
removal process.
• to extend shelf life or make
the material more
convenient for transport.
• Freeze drying works on the
principle of sublimation.
Tray dryer
• A dryer utilized
for drying of the wet
products like
I. Crude drugs
II. Chemicals
III. Powders or the granules.

15. Freeze dryer Tray dryer

17. Why Tray Dryer
• Simple in handling.
• Lesser capital cost.
• Valuable products.
• Can be handled efficiently.

19. Chemicals used
• CaCl2 – Prevent lentils from bursting, modifies the
structure.
• Salt treatment (1%) – Can improve rehydration
Sodium citrate & Calcium chloride in 1:1.
• Sodium citrate modifies the protein structure.

20. Toasting and drying process
1.
• Toasting in coating pan for 1
hour at 140’C temperature.
2.
• Then dry in tray dryer for 5
hours at 70’C.
Result
• Crispy, good in texture, good in
taste.
• 5-6 minutes for softening in water.

21. Toasted and dried flattened rice

24. Conclusion
• Ready to eat meals save a lot of time and labor.
• On the other hand, many harried professionals who
do not have the time and energy to cook opt to go in
for ready to eat meals.
• Difficult to digest and they can trigger heart diseases
and serious medical conditions if taken regularly.

25. THANKS!