Technology of puffed rice from several rice

• Published in: Agritech Vol. 18; no. 1
• Main Authors: Santosa, B.A.S, Naria (Balai Penelitian Tanaman Padi, Sukamandi (Indonesia), Damardjati, D.S
• Format: Journal Article
• Language: English
• 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

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...