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Comparative properties of rice flakes prepared using edge runner and roller flaker.

Ekanayaka, S. and Narasimha, H. V. (1997) Comparative properties of rice flakes prepared using edge runner and roller flaker. Jouranl of Food Science and Technology, 34 (4). pp. 291-295.

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Abstract

Properties of rice flakes with vruy1ng physical properties (flake thickness and surface area) prepared by the traditional (edge runner) proce85 and the newly developed continuous (roller flaking) process were studied. Moistness. tenderness and lumping nature were nearly sim1ar for the flakes of similar physical properties of these two types of Oakes. However, minor differences existed in lumping and stickiness of the reconstituted flakes of varying physical properties. Roller flakes were Judged to be more moist, tender with a greater tendency for lumping. compared to the edge-runner flakes, which were rather more chewy. Expansion on deep-rat-frying was found to be more for roller flakes. Normal differences observed by the consumers between the two types of flakes could be attributed to the differences In the physical properties of the samples.

Item Type: Article
Uncontrolled Keywords: Rice flakes, Properties, Edge runner. Roller flaker
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: 16 Jun 2017 08:58
Last Modified: 21 Jun 2017 06:23
URI: http://ir.cftri.com/id/eprint/3559

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