Development and Optimization of a Ready-to-Use Brown Rice Phirni Premix

Development and Optimization of a Ready-to-Use Brown Rice Phirni Premix

Lilesh H. Pustode1, Prashant S. Watkar2, Saurav L. Patil3, Divya D. Junghare4

1,2 Assistant Professor, Food Technology Department, Ballarpur Institute of Technology, Ballarpur

3,4,5 Research Scholar, Food Technology Department, Ballarpur Institute of Technology, Ballarpur

ABSTRACT

Indian desserts are renowned for their rich flavors, aromatic spices, and cultural significance, and they are evolving to meet the changing dietary preferences of modern consumers. Among these desserts. Phirni is a traditional pudding made from rice. It is an important dish in Indian cuisine. This study focuses on the development and market analysis of a brown rice Phirni premix, which offers a healthier and more convenient alternative to the traditional white rice version. Brown rice, being a whole grain, provides numerous nutritional benefits, including higher fiber content, more protein, and essential micronutrients. The premix formulation consists of pre-roasted and ground brown rice, milk powder, sugar, and natural flavorings such as cardamom and saffron. This composition simplifies the preparation process while retaining the authentic taste and texture of the dessert. Physicochemical analysis of the raw materials highlights the nutritional advantages of brown rice compared to conventional ingredients. Current market trends show a growing demand for nutritious, ready-to-cook dessert options, particularly among health-conscious consumers, fitness enthusiasts, and individuals with dietary restrictions. The premix addresses this demand by combining traditional flavors with modern convenience. Additionally, this study explores potential distribution channels and competitive strategies for establishing a niche within the functional and health-oriented food market.

Keywords- Phirni, Brown Rice, Indian Dessert, Premix, Ready to Cook