Relationship between amylose content and expansion characteristics of parboiled rice.

Chinnaswamy, R. and Bhattacharya, K. R. (1984) Relationship between amylose content and expansion characteristics of parboiled rice. Journal of Cereal Science, 2 (4). 273-279, 7 ref..

PDF Journal of Cereal Science, Volume 2, Issue 4, 1984, Pages 273-279.pdf - Published Version Restricted to Registered users only Download (341kB)

Abstract

Factors influencing expansion of rice were studied because of the importance of expanded rice as a snack food in India. Rice was soaked, parboiled by steaming at various pressures, and expanded by roasting with sand at 250 degree C for 10-12 s. Expansion ratio was determined from the bulk vol. of 20 g. 7 rice cv. with differing amylose contents were studied. Optimal amylose content for best expansion varied with parboiling condition, increasing with increasing steaming pressure, and was e.g. 21% total amylose for 0.5 kg/cm-2 vs. 28% for 2 kg/cm-2. Highest overall expansion (index 6.5-6.7) was given by 27-28% total amylose and 13.5% water-insoluble amylose.

Item Type:	Article
Uncontrolled Keywords:	AMYLASES-; rice, amyloses & expansion properties of parboiled; PUFFING-; RICE-; amyloses & expansion properties of parboiled rice
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Mar 2016 10:22
Last Modified:	30 Mar 2016 10:22
URI:	http://ir.cftri.res.in/id/eprint/6633

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