Premium
Factors affecting the puffing quality of paddy
Author(s) -
Srinivas T.,
Desikachar H. S. R.
Publication year - 1973
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740240804
Subject(s) - aleurone , husk , mathematics , maturity (psychological) , horticulture , materials science , agronomy , food science , chemistry , botany , biology , psychology , developmental psychology , endosperm
Histological studies showed that in good puffing varieties of paddy the aleurone layer was thin and weak at the specific points of bursting while the clearance between the husk and kernel was large and the grain was easily shelled. In the poor puffing varieties the aleurone was uniformly thicker along the peripheral section while clearance between husk and grain was smaller and the grains were relatively more difficult to shell. Optimum maturity of grains at an average grain moisture of 20 to 24% was essential for getting maximum puffing. Delayed harvesting caused sun checks and reduced overall puffing expansion. Sun checks caused by severe drying in the sun produced a similar effect. High grain density was associated with better puffing.