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Physico-Chemical Properties of Rice Flakes prepared after Bio-processing

Koijam, Anupriya (2009) Physico-Chemical Properties of Rice Flakes prepared after Bio-processing. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Flaked rice (Avalakki, chira, poha) is a very popular rice product used for the preparation of various snack foods and breakfast dishes in the Indian subcontinent. It owes its popularity to the fact that it is a reasonably priced, pre-cooked, convenient product.IR-64 paddy is taken to prepare flaked rice using a heavy duty Roller-flaker and were analyzed for Physico-chemical properties and proximate composition and compared with that of polished raw rice. As compared to polish raw rice, flaked rice showed higher swelling and solubility power with increased in temperature which may be attributed to the gelatinization of starch. An extreme high hydration power was exhibited by the flakes in terms of its very high equilibrium moisture content upon soaking in water(EMC-S).This explained as to why they become soft even at room temperature and could be considered" cooked” after brief soaking. As flaked is one of the pre-gelatinized product, its viscosity is higher than that of polished raw rice and increased with increase in concentration. Total amylose content did not change significantly indicating degradation of starch molecules or starch granules do not have any significant effect on the total amylose content. But in case of soluble amlylose content, flaked rice had higher amount as compared to polish raw rice. Even protein and fat content in flake is found to be more than that of polished raw rice. Thus, because of the above properties of flaked rice, it is nowadays acceptable as a ready-to-eat breakfast cereal product which is made available to the consumer.
Uncontrolled Keywords: Flaked rice Physico-chemical properties polished rice rice flakes
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Jun 2009 11:21
Last Modified: 28 Dec 2011 10:08
URI: http://ir.cftri.com/id/eprint/8952

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