Factors affecting the puffing quality of paddy.

Srinivas, T. and Desikachar, H. S. R. (1973) Factors affecting the puffing quality of paddy. Journal of the Science of Food and Agriculture, 24 (8). 883-891, 13 ref..

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Abstract

Histological studies showed that in good puffing varieties of paddy the aleurone layer was thin and weak at the specific points of bursting while the clearance between the husk and kernel was large and the grain was easily shelled. In the poor puffing varieties the aleurone was uniformly thicker along the peripheral section while clearance between husk and grain was smaller and the grains were relatively more difficult to shell. Optimum maturity of grains at an average grain moisture of 20-24% was essential for getting max. puffing. Delayed harvesting caused sun checks and reduced overall puffing expansion. Sun checks caused by severe drying in the sun produced a similar effect. High grain density was associated with better puffing.

Item Type:	Article
Uncontrolled Keywords:	RICE-; puffing quality of paddy
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Nov 2014 11:56
Last Modified:	17 Nov 2014 11:56
URI:	http://ir.cftri.res.in/id/eprint/7187

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