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Application of pulverization and thermal treatment to pigmented broken rice: insight into flour physical, functional and product forming properties.

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Relation http://ir.cftri.com/14697/
https://doi.org/10.1007/s13197-020-04718-6
 
Title Application of pulverization and thermal treatment to pigmented
broken rice: insight into flour physical, functional and product
forming properties.
 
Creator Sapna, I.
Jayadeep, A.
 
Subject 01 Rice
05 Processing and Engineering
 
Description The utilization of rice for food purposes involves
pulverization and thermal processing which may affect its
quality characteristics. Hence pigmented broken rice was
processed in plate mill and hammer mill followed by
thermal treatment by toasting to study the physical, and
functional characteristics and their effect on rice noodle
quality. Results showed that plate milled rice flour showed
high concentration of particles with size below 148 lm
particle (44%), increased redness (21%), bulk density
(17%), sedimentation value (75%), damaged starch (72%),
peak viscosity (17%), and caused microstructural changes
compared to the hammer mill. The toasting of plate milled
red and black rice flour caused an insignificant influence on
particle size, color, and bulk density. However, it increased
the sedimentation value to 134% and 94% and damaged
starch by 44% and 19% in red and black rice flour
respectively. Further, a reduction in peak viscosity (22%)
in red, and increase (16%) in black, along with
microstructural changes were also observed. The rice
noodle prepared using plate milled, and toasted red rice
flour was sensorily acceptable and exhibited excellent
textural properties. The study showed that plate milling and
thermal treatment significantly affect the quality characteristics of pigmented rice flour and end-product quality.
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14697/1/J%20Food%20Sci%20Technol%202020_5.pdf
Sapna, I. and Jayadeep, A. (2020) Application of pulverization and thermal treatment to pigmented broken rice: insight into flour physical, functional and product forming properties. Journal of Food Science and Technology. ISSN 0022-1155