COMPARATIVE STUDY ON PUFFING CHARACTERISTICS OF SOME POPULAR RICE VARIETIES OF CHHATTISGARH

N.K. MISHRA¹*, S. PATEL², D. KHOKHAR^3
1Scientist, Department of Agricultural Processing and Food Engineering, Indira Gandhi Krishi Vishwavidyalaya, Raipur, 492012, Chhattisgarh, India
²Professor, Department of Agricultural Processing and Food Engineering, Indira Gandhi Krishi Vishwavidyalaya, Raipur, 492012, Chhattisgarh, India
³Scientist, Department of Agricultural Processing and Food Engineering, Indira Gandhi Krishi Vishwavidyalaya, Raipur, 492012, Chhattisgarh, India
* Corresponding Author : nkm111@rediffmail.com

Received : 10-05-2023     Accepted : 28-06-2023     Published : 30-06-2023
Volume : 15     Issue : 6       Pages : 12406 - 12410
Int J Agr Sci 15.6 (2023):12406-12410

Keywords : Number of fractures, Whiteness Index, Puffing Efficiency, Volume Expansion Ratio
Academic Editor : Pal Deka, Subhrajyoti Mishra
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Department of Agricultural Processing and Food Engineering, Indira Gandhi Krishi Vishwavidyalaya, Raipur, 492012, Chhattisgarh, India and AICRP on PHET, Indian Council of Agricultural Research, New Delhi, for providing facilities for the research work
Author Contribution : All authors equally contributed

The puffed rice is a whole grain puffed product prepared from pregelatinized (parboiled) rice. The parboiled rice was first cleaned and conditioned with salt solution to get moisture content of 11% (wb) and salt concentration of 1% (w/w). The pre-treated parboiled rice then puffed in hot sand (185-190°C) for sort time (14-17 s). The puffing characteristics of three popular rice varieties namely Swarna, Mahamaya and IR-1010 were studied and compared. The average values of moisture content of puffed rice were found 1.23, 1.22 and 1.27% (wb) for Swarna, Mahamaya and IR-1010 rice varieties, respectively. The different puffing characteristic for Swarna, Mahamaya and IR-1010 rice varieties were found as; Volume Expansion Ratio (VER) 7.30, 7.47 and 7.25; Bulk Density 0.125, 0.121 and 0.124 g/cm3; Hardness 10.98, 10.83 and 10.95 N; Crispness 84.37, 86.33 and 81.19 number of fractures; Whiteness Index (WI) 39.29, 39.75 and 37.68; and Puffing Efficiency (PE) 92.62, 93.01 and 92.02%, respectively. On comparing the various puffing properties of all the three rice varieties only crispness and whiteness index were varying significantly, at the level of 5%. The sensory attributes do not show any significance difference among the puffed rice produces from these three varieties

1. AOAC (2010) Official methods of analysis. 18th Edition (Revision III), Association of Official Analytical Chemists, Washington DC, p. 1785.
2. Azam M., Singh M. and Verma D.K. (2016) Indian Journal of Science and Technology, 9(4), 1-6.
3. Bhatt H.K. and Joshi D. C. (2014) Journal of Grain Processing and Storage, 1(2), 47-53.
4. Biswal S., Mohapatra S.R. and Panda M.K. (2017) International Journal of Latest Trends in Engineering and Technology, 8(1),140-147.
5. Chinnaswamy R. and Bhattacharya K.R. (1983) Journal of Food Science, 48(6), 1600-1603.
6. Gulati T. and Datta A. (2016) Chemical Engineering Science, 139, 75-98.
7. Hsu C.L., Chen W., Weng Y.M. and Tseng C.Y. (2003) Food Chemistry, 83, 85-92.
8. Joshi N.D., Mohapatra D., Joshi D.C. and Sutar R.F. (2014) Food Bioprocess Technology, 7(6), 1678-1688.
9. Kumar S. and Prasad K. (2017) Asian Journal of Chemistry, 29(6),1380-1392.
10. Mariotti M., Alamprese C., Pagani M.A. and Lucisano M. (2006) Journal of Cereal Science, 43, 47-56.
11. Mir S.A., Boscoa S.J.D., Shaha M.A., Mir M.M. and Sunooja K.V. (2016) International Journal of Food Properties, 19(9),2102-2112.
12. Mishra G., Joshi D.C, and Mohapatra D. (2015) Journal of Food Science and Technology, 52(12), 7839-7849.
13. Mohapatra M. and Das S.K. (2011) Oryza - An International Journal on Rice, 48(2),114-118.
14. Nath A., Chattopadhyay P.K., and Majumdar G.C. (2007) Journal of Food Engineering, 80, 770-780.
15. Parganiha D., Patel S., Naik R.K., Khokhar D., Bhandarkar, S. and Sahu, C. (2022) Environment and Ecology, 40(2),272-278.
16. Pawar S.G., Pardeshi I.L. and Borkar P.A. and Rajput M.R. (2014) Journal of Ready to Eat Food, 1(2), 59-68.
17. Sharma V., Champawat P.S. and Mudgal V.D. (2014) International Journal of Current Research and Academic Review, 2(1), 164-170.
18. Swarnakar A.K., Srivastav P.P. and Das S.K. (2019) Journal of Food Process Engineering, 42(3), 1-11.