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Application of pulverization and thermal treatment to pigmented broken rice: insight into flour physical, functional and product forming properties.

Sapna, I. and Jayadeep, A. (2020) Application of pulverization and thermal treatment to pigmented broken rice: insight into flour physical, functional and product forming properties. Journal of Food Science and Technology. ISSN 0022-1155

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Abstract

The utilization of rice for food purposes involves pulverization and thermal processing which may affect its quality characteristics. Hence pigmented broken rice was processed in plate mill and hammer mill followed by thermal treatment by toasting to study the physical, and functional characteristics and their effect on rice noodle quality. Results showed that plate milled rice flour showed high concentration of particles with size below 148 lm particle (44%), increased redness (21%), bulk density (17%), sedimentation value (75%), damaged starch (72%), peak viscosity (17%), and caused microstructural changes compared to the hammer mill. The toasting of plate milled red and black rice flour caused an insignificant influence on particle size, color, and bulk density. However, it increased the sedimentation value to 134% and 94% and damaged starch by 44% and 19% in red and black rice flour respectively. Further, a reduction in peak viscosity (22%) in red, and increase (16%) in black, along with microstructural changes were also observed. The rice noodle prepared using plate milled, and toasted red rice flour was sensorily acceptable and exhibited excellent textural properties. The study showed that plate milling and thermal treatment significantly affect the quality characteristics of pigmented rice flour and end-product quality.

Item Type: Article
Uncontrolled Keywords: Black rice Red rice Broken rice Plate mill Thermal processing Rice noodles
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Dec 2020 08:29
Last Modified: 04 Dec 2020 08:29
URI: http://ir.cftri.res.in/id/eprint/14697

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