Technology of puffed rice from several rice

A technology of puffed-salted rice processing has been studied. Five rice varieties (IR 64, IR 42, IR 48, Cisadane and Gemar) were used. Salt solution was sprayed onto the rice prior to puffing, at level 10 percent of rice weight. Puffed salted-rices were compared to puffed unsalted-rice. The result...

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Bibliographic Details
Published inAgritech Vol. 18; no. 1
Main Authors Santosa, B.A.S, Naria (Balai Penelitian Tanaman Padi, Sukamandi (Indonesia), Damardjati, D.S
Format Journal Article
LanguageEnglish
Published 1998
Subjects
ARROZ
CALIDAD PROTEICA
CEREAL PRODUCTS
CHEMICOPHYSICAL PROPERTIES
ORGANOLEPTIC PROPERTIES
PRODUCTOS DERIVADOS DE CEREALES
PRODUIT CEREALIER
PROPIEDADES FISICOQUIMICAS
PROPIEDADES ORGANOLEPTICAS
PROPRIETE ORGANOLEPTIQUE
PROPRIETE PHYSICOCHIMIQUE
PROTEIN QUALITY
QUALITE PROTEIQUE
RICE
RIZ
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Summary:A technology of puffed-salted rice processing has been studied. Five rice varieties (IR 64, IR 42, IR 48, Cisadane and Gemar) were used. Salt solution was sprayed onto the rice prior to puffing, at level 10 percent of rice weight. Puffed salted-rices were compared to puffed unsalted-rice. The results showed that either rice varieties or salting affected the puffed rice of Gemar variety had the highest whiteness and volume expansion, and lowest hardness. Protein quality decreased in the puffed rice, indicated by decreasing in amino acids composition. Aromatics and S-amino acid were more susceptible to degradation during puffing than the others. Salt spraying before puffing resulted in puffed rice with lower whiteness and volume expansion, and higher water solubility and gel consistency. Salting also increased amino acids susceptibility to degradation during puffing. Salting, however, decreased in the ability to absorb water and increased hardness, therefore the treatment would keep puffed rice crispy for longer time rather than puffed, unsalted-rice. Organoleptics evaluation also showed that puffed rice of Gemar variety had the high score of color, appearance, tasste and crispiness, though poor in flavor. Rice salting decreased in the panelist acceptability of color and appearance, but increased in the crispiness, taste and flavor acceptability
Bibliography:Q02
2001000783
ISSN:0216-0455