Fabricated rice from broken rice: Development and characterization.

India produces about 15 MT of small brokens annually. Rice mill produces 50-60%
head rice, 5-10% large broken and 10-15% small brokens. From the nutritional
point of view, broken rice is as good as whole rice itself but has a lower economic
value. Quality of broken rice can be improved by cleaning paddy properly before
milling, utilized properly and marketed straightway for the preparation of mass
scale production of ready-mix as a meal substitute or such other conveniences
food.
Attempt has been made to prepare fabricated rice using broken rice. Broken
rice from three varieties of rice was used to study for their textural and functional
characteristics to use them for diversified food products. Physiochemical
characteristics like viscoamylographic study, proximate composition, amylose
content and functional properties like water absorption properties and oil
absorption properties were studied. The fabricated rice developed was
characterized for its textural, structural and cooking quality. The cooked rice has
86% starch digestibility, cooking time about 5 min. Peak force of dried rice is 230
N and cooked rice is 1.2 N with acceptable sensory attributes. Good correlation
exists for cooking time and stickiness of rice product with moisture and gum
content of the dough. Minimum cooking time and least stickiness in the product
occur when processed with minimum moisture and gum content. Native rice has
compact and organised starch granules. Fabricated rice has partial gelatinised
starch with pores or vacuoles.