CEREAL TECHNOLOGY LABORATORY

TECHNOLOGY TRANSFER PROGRAMMES

TESTING SERVICES ON RAW MATERIALS AND PRODUCT QUALITY

Rice based products

      • Rice incorporated bakery products (bread, biscuits, cakes, muffins, buns)
      • Convenient flour mixtures (hopper mix, thosai mix, rotti mix, pittu mix, Idli mix)
      • Instant kolakenda mix
      • Granolar bar
      • Rice noodles
      • Rice crackers
      • String hoppers flour
      • Rice pudding
      • Rice chips
      • Rice toffee
      • Rice snacks
      • Instant rice

Cereal based and other products

      • Bakery products (bread, buns, biscuits, cakes, muffins)
      • Complementary foods
      • Chilli paste
      • Prawn cracker
      • Breakfast cereals (rice, soya, corn)
      • Weaning foods
      • Desserts

Value added products

      •  Bran in cooperated products, brown rice products, nutritious biscuits    

Testing of physical properties of cereals

      • Brabender Amylograph
      • Brabender Farinograph
      • Brabender Extensograph
      • Water activity
      • Particle size evaluation

Shelf- life evaluation of formulated products

Testing of organoleptic properties of formulated products

Checking of food labels for compliance with food labeling and advertising regulation

Specific testing services on dietary fibre, Glycemic Index (in–vitro), amylose content

 

CEREAL PROCESSING FACILITIES AVAILABLE 

TRAINING PROGRAMMES

      • Hot extrusion
      • Cold extrusion
      • Fine grinding of cereals and spices
      • Ribbon blender mixing of ingredients and formulation trials
      • Dehusking grains (Laboratory scale)
      • Polishing grains (Laboratory scale)
      • Training programmes for SME
      • Tailor made programmes to customers
 CONSULTANCY SERVICES  

 



 

 

 

 

 

 

 

 

 

 

Last Updated on Monday, 17 February 2014 14:51

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