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DFRL inks LAToT with Goodrich Cereals for instant cooking rice, pulses
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Thursday, 08 February, 2018, 08 : 00 AM [IST]
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Our Bureau, Bengaluru
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The Defence Food Research Laboratory (DFRL), Mysuru, inked a license agreement for technology transfer (LAToT) for the transfer of instant cooking rice and instant whole pulses and their curries with Goodrich Cereals, Karnal, Haryana.
Gopal Kumar Sharma, officiating director, DFRL, and Rohit Gupta, managing partner, Goodrich Cereals, signed the agreements at the former’s presence in the presence of inventors A D Semwal (scientist G), Pandit Srihari (technical officer B) and Govinda Raj (technical officer A).
Capt V K Sharma, vice-president, projects and business development, Goodrich Cereals, and M Pal Murugan, scientist D, Technology Transfer Division, DFRL, were also present during the occasion.
Over the last two decades, Goodrich Group of Companies has made inroads in multiple areas of production in a convincing and mastered way from natural and modified starches for the pulp and paper, corrugation and textile industries to nutraceutical ingredients, botanical extracts, maltodextrin powder and bakery and hotel, restaurant and catering (HoReCa) products, to cooking cream, table spread, manufacturing of barley malt for breweries and the food industry. The group is a household name amongst the industrialists of northern belt of the country.
DFRL has developed the instant cooking rice process by pressure cooking and conditioning to particular moisture content, flaking to a specified thickness and drying in a through flow dryer, such that it retains its porous structure with low-density which helps in faster rehydration during reconstitution. Instant rice does not require cooking. The rice can be prepared for consumption by just adding in hot water of about 80-90?C within five minutes.
The cooking of whole legumes like kabuli chana chole, chickpea green gram and rajmah is a time-consuming process and requires elaborate cooking facilities. DFRL has developed innovative processing technology by which whole pulses curries like chole curry or rajmah curry can be prepared for the consumption by boiling in water within five to eight minutes.
The product has a shelf life of over a year and forms a complete meal along with rice, chapatti or parotha. It is useful during journeys and expeditions for institutional feeding and during odd times at home.
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