STUDY ON PUFFING AND FLAKING CHARACTERISTICS OF SOME POTENTIAL PADDY VARIETIES OF CHHATISGARH
| dc.contributor.advisor | Mishra, N.K. | |
| dc.contributor.advisor | Patel, S. | |
| dc.contributor.advisor | Saxena, R.R. | |
| dc.contributor.advisor | Bhandarkar, S. | |
| dc.contributor.advisor | Geda, A.K. | |
| dc.contributor.author | Lalit Kumar | |
| dc.date.accessioned | 2017-11-25T12:11:49Z | |
| dc.date.available | 2017-11-25T12:11:49Z | |
| dc.date.issued | 2017 | |
| dc.description | STUDY ON PUFFING AND FLAKING CHARACTERISTICS OF SOME POTENTIAL PADDY VARIETIES OF CHHATISGARH | en_US |
| dc.description.abstract | The present study on puffing and flaking characteristics of some potential paddy varieties of Chhattisgarh region was undertaken to study physic-chemical, functional and nutritional characteristics of paddy and its processed products namely flaked and puffed. The study aimed to prepare the products and evaluate the puffing and flaking characteristics. It was included the conditions like different treatment given to the paddy and rice. The moisture contents of the paddy varieties taken during the experimentation varied between 11.38 to 11.99% (wb). The physical properties such as average length, width, thickness, geometric mean diameter, aspect ratio, porosity, true density, bulk density and coefficient of friction of paddy varieties were measured to have a initial information of the inputs. All varieties had different dimensional properties, for length of Mahamaya, Barhasal and IGKV R2 varied from 8.86 to 9.51 mm and for width 2.42 to 3.32 mm and also for thickness 1.97 to 2.24 mm was observed among paddy varieties respectively. The bulk density and true density of paddy varieties were observed 0.585 to 0.745 g/ml and 1.075 to 1.150 g/ml. The starch and amylose content of rice varieties were observed that from 73.37 to 76.23 % and 20.18 % (intermediate amylose content) to 25.30 % (high amylose content). Paddy samples were soaked in water at room temperature overnight followed by draining and roasting in an industrial roaster, tempered (10 min) and flaked in edge runner machine. Moisture content reduced from about 30.85 to 34.16 % (wb) in paddy and 6.74 to 7.12 % (wb) after flaking in all the three varieties. Two different types of flaked products were prepared thick and thin. The major dimensions of thick and thin size flaked rice were found to be 8.01 to 8.67 mm and 9.80 to 12.27 mm for length and similarly 2.58 to 3.20 mm and 3.79 to 4.32 mm for width and 0.71 to 1.32 mm and 0.43 to 0.77 mm for thickness, respectively. Significant difference was observed in chemical properties of flaked rice. Protein content was slightly high in thick size as compared to thin size flaked rice. The recovery of flaked rice was recorded as 64.10, 64.60 and 60.50% for Barhasal, Mahamaya and IGKV R2, respectively. The results of the sensory evaluation of flaked rice indicated that the quality of flaked rice made from Barhasal was the best among the three followed by IGKV R2 and Mahamaya. It is worth mentioning here though the flaking percentage is highest in Mahamaya but the acceptability is best in case of Barahasal. Puffed rice, prepared from pre-gelatinized milled rice by continuous fluidized bed puffing machine was done from the above three varieties. The effect of varietal differences on puffing quality parameters expansion properties, puffing yield were determined at different puffing temperature. Expansion characteristics showed that the varieties suitable for production of puffed rice were Mahamaya and IGKV R2 and followed by Barhasal at 310 0C puffing temperature. Nutritional analysis showed following ranges of nutrient content in between puffed rice at different puffing temperature: protein, 6.03 – 8.47 %, fat, 0.77 to 0.98 %, total ash, 3.15 – 4.65 %, it was observed that minimum protein content were in Mahamaya and IGKV R2 which had a good expansion properties. The puffing yield was recorded as 79.56, 78.42 and 74.43 % for Mahamaya, IGKV R2 and Barhasal at 310 0C puffing temperature respectively. The results of the sensory evaluation of puffed rice indicated that the quality of puffed rice made from IGKV R2 was the best among the three followed by Mahamaya and Barhasal. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810036461 | |
| dc.keywords | Rice Puffing, Rice Flaking, Puffing Methods | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 147p. | en_US |
| dc.research.problem | STUDY ON PUFFING AND FLAKING CHARACTERISTICS OF SOME POTENTIAL PADDY VARIETIES OF CHHATISGARH | en_US |
| dc.sub | Agricultural Process Engineering | en_US |
| dc.subject | null | en_US |
| dc.theme | STUDY ON PUFFING AND FLAKING CHARACTERISTICS OF SOME POTENTIAL PADDY VARIETIES OF CHHATISGARH | en_US |
| dc.these.type | M.Tech | en_US |
| dc.title | STUDY ON PUFFING AND FLAKING CHARACTERISTICS OF SOME POTENTIAL PADDY VARIETIES OF CHHATISGARH | en_US |
| dc.type | Thesis | en_US |