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Puffing characteristics of some processed rice stored in different packaging systems
Author(s) -
Bhattacharjee Mridula,
Nath Surya
Publication year - 1985
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.2740360107
Subject(s) - polyethylene , food science , materials science , pulp and paper industry , chemistry , composite material , engineering
Varietal differences in the puffing characteristics of parboiled rice (PABR), parboiled milled rice (PAMR) and milled rice (MR) after storage in polyethylene bags (PLY), polyethylene impregnated jute bags and jute bags (JUB) for varying times up to 120 days were studied. Monthly observations covering changes in physicochemical properties considered to have bearings on the puffing characteristics of rice were made and the factors responsible for puffing of rice have been tentatively identified. Better puffing followed increased ageing of rice samples. PABR was a better puffer than PAMR while MR yielded charred rice and hence was unsuitable for puffed rice production. Alkali degradation and grain hardness had some regulatory effect on the quality of puffing of rice. PLY emerged as the best packaging material for storing rice for later puffing. In JUB rapid damage of rice samples occurred owing to insect infestation and it was the poorest packaging unit.