Changes in the characteristics of indica rice on the process of flaking

Abstract

Flaked rice is flattened precooked whole rice ready to use edible food product. The present study aimed to investigate the changes in the characteristics of rice kernel undergoing the process of soaking and roasting of paddy followed by flaking process. The results obtained showed the significant differences in the physical, textural, chemical, optical and functional characteristics of representative samples drawn at every processing stages as brown, roasted and flaked rice. Color characteristics improved subsequently on roasting and flaking as the L-value significantly increased. A non-significant trend was observed in a-value from either brown rice to roasted rice or roasted rice to flaked rice. The pasting characteristics supported the fact of provided hydro-thermal treatment as final viscosity decreased for the flaked rice (2685 cP) in comparison to brown rice (7139 cP). Water absorption index was found to be increased significantly (p≤0.05) in flaked rice (7.44±0.06) and found approximately three times higher than brown rice (2.29±0.13). Scanning Electron Micro graphs depicted and supported the visible differences in starch granules at different stages of applied processing in the development of flaked rice.