Studies on puffed rice. I. Effect of processing conditions.

Murugesan, G. and Bhattacharya, K. R. (1986) Studies on puffed rice. I. Effect of processing conditions. Journal of Food Science and Technology, 23 (4). 197-202, 11 ref..

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Abstract

Puffed rice is traditionally made by subjecting paddy to HTST treatment, usually with heated sand. The effect of various processing conditions on puffing was studied using a small laboratory coffee roaster [using hot sand] and a small hot-air puffing system, using 25 g paddy in each experiment. The sand grade, sand:paddy ratio and roaster speed did not affect puffing significantly. The optimum conditions were: grain moisture of 14% (wet basis) in either system, and temp. for sand puffing at about 200 degree C, and for air puffing at 225 degree C at an air-flow rate of 1.5 m-3/min. Immature kernels did not puff well but cracked grains showed slightly increased puffed vol. Parboiling reduced puffing. Addition of salt increased puffed vol. appreciably and also shifted the optimum moisture content to 17%. Sun-drying of paddy before moisture adjustment substantially increased the puffed vol.

Item Type:	Article
Uncontrolled Keywords:	PROCESSING-; rice, processing & characteristics of puffed; RICE-; processing & characteristics of puffed rice
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:	11 Mar 2009 07:27
Last Modified:	28 Dec 2011 09:53
URI:	http://ir.cftri.res.in/id/eprint/6457

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