Studies on expanded rice. Optimum processing conditions.

Chinnaswamy, R. and Bhattacharya, K. R. (1983) Studies on expanded rice. Optimum processing conditions. Journal of Food Science, 48 (6). pp. 1604-1608.

PDF Journal of Food Science, Volume-48(6 (1983) 1604-1608 .pdf - Published Version Restricted to Registered users only Download (669kB)

Abstract

Optimum conditions of parboiling, milling and puffing for making expanded rice were studied on a small laboratory scale. Optimum puffing was obtained by heating milled parboiled rice at a moisture content of 10.5-11% with 15 x its wt. of fine sand at 250 degree C for 10-11 s. Raw and mildly parboiled rice gave minimal expansion, which increased with increasing severity of parboiling up to a steam pressure of 1.5 kg/cm-2. However, rice parboiled by heating with sand (250 degree C, 2.5 min) expanded best. Starch retrogradation after parboiling reduced expansion, as did cracked and broken grains and insufficient milling of the rice. Addition of salt increased expansion. Expansion initially increased and then decreased with increasing age of paddy after harvest.

Item Type:	Article
Uncontrolled Keywords:	BOILING-; rice, parboiling-milling-puffing manufacture conditions for expanded; MILLING-; PUFFING-; RICE-; parboiling-milling-puffing manufacture conditions for expanded rice
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 04 Milling
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 May 2016 08:10
Last Modified:	25 May 2016 08:10
URI:	http://ir.cftri.res.in/id/eprint/6710

Actions (login required)

View Item