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Research & Development


Research and Development Department was set up in the year 2000. One Doctorate and Two Post Graduates in Bio - Chemistry and Food processing Technology are working for the R & D and Quality Assurance. Our on going researches are to reduce the percentage of Broken Rice, for increasing the long-term stability (Without Mould and texture variation), for achieving low Glycemic index.

Achieving Low Glycemic index in every batch of Moolgiri Rice is the Goal for Tajmahal. For this purpose, Tajmahal has set up a continuous research process on Low Glycemic Rice..

  • Development of Functional Food from Moolgiri Rice for Diabetics, Geriatrics and Obese population.
  • Development of Rice Noodles from Broken Rice, Diabetic Biscuits from Rice Bran, and also functional food specially.
  • Development of Value added Complex carbohydrates for Icecream base.

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