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Improvement of the traditional process for rice flakes.

Ananthachar, T. K. and Narasimha, H. V. and Shankara, R. and Gopal, M. S. and Desikachar, H. S. R. (1982) Improvement of the traditional process for rice flakes. Journal of Food Science and Technology, India, 19 (2). 47-50, 5 ref..

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Abstract

Reasons for the low yields (62-64%) of rice flakes (Poha, Avalakki) prepared by traditional methods were studied. Traditionally, paddy is soaked at 40-45 degree C, drained and roasted in hot sand at 220-240 degree C, then beaten or flaked in an edge-runner machine to obtain fine flakes. Influence of variations in soaking temp. (27-100 degree C), roasting temp. (200-300 degree C) and flaking time (i.e. flake grade) on yield of flakes from paddy was studied using China CH-45 paddy. Optimum treatment before flaking was soaking at 70 degree C for 18 h, roasting in hot sand at 260 degree C for 31-35 s and tempering for 4 min. Yields of 65% were thus attainable using standard flaking techniques. Flaking time had the biggest influence on flake yield. Yields of 70% were obtained if coarse flakes were produced with 15-30 s flaking (vs. 40-45 s for fine flakes). Increasing flaking time in the edge-runner decreased yields, increased breakage, and decreased ether extract and thiamin content in the flakes, from 1.86% ether extract in coarse flakes to 1.05% in fine, and 0.23 mg % thiamin to 0.19 mg %. Yields of 70% were maintained if coarse flakes were produced in the edge-runner machine, followed by further treatment of these flakes in a roller flaking machine to produce superfine flakes. Excessive flaking in the edge-runner machine is responsible for breakages and powdering resulting in low yields.

Item Type: Article
Uncontrolled Keywords: FLAKING-; rice, flaking developments for; PRODUCT-TECHNOLOGY; RICE-; flaking developments for rice
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Oct 2010 09:20
Last Modified: 28 Dec 2011 09:55
URI: http://ir.cftri.com/id/eprint/6762

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