Effects of physicochemical and processing characteristics on nutritional and sensorial profile of puffed rice

Abstract

Six different paddy varieties were subjected to traditional and microwave puffing with three different salt treatment (1.5, 2.0 and 2.5%) at three different moisture level (13, 15 and 17%) at three different temperature (220, 240 and 260 0 °C). The total number of treatments was subjected to various Physico-chemical evaluation (puffing yield, protein, carbohydrates, oil, fibre, ash, amylose and starch) as well as sensory study. Puffed rice is a popular snack food product in India and has been widely produced from centuries. It has been estimated that approximately 10% of rice is converted into snack foods. There are different methods of popping/puffing used viz., conventional method of dry heat, sand and salt treated, hot air popping, gun puffing, popping in hot oil and by microwave heating. Puffing yield of paddy varieties was found maximum (76.14%) in traditional method with 2.5% salt treatment, 17% conditioned moisture content and 260 °C temperature in JRH-19 variety, whereas minimum puffing yield 32.12% was found in microwave method with 1.5% salt treatment, 13% moisture and 600 watt temperature in JRB-1 variety.