Puffed rice is an expanded breakfast cereal obtained by high temperature short time heat treatment of salt‐treated parboiled rice. This intense heat results in deformation and phase transition within the grain and delivers an expanded porous structure. Such transformations essentially govern the final puffed rice quality and its physicochemical attributes. They commence during pretreatment and proceeds till puffing. These properties of rice such as expansion, hardness, degree of gelatinization, glass transition temperature, crystallinity, color, nutrient content, porosity, and microstructure are altered during the processing of puffed rice from pretreated parboiled rice. This review attempts to address such materialistic changes in the rice matrix during puffed rice production that would help a researcher to understand the associated changes in physicochemical and nutritional characteristics.
Practical applications
Studying the changes in the material properties associated with processing conditions is a useful approach to understand final quality of puffed rice. The review is a detailed study of parameters like expansion, hardness, degree of gelatinization, glass transition temperature, crystallinity, color, nutrient content, porosity, and microstructure that influence the final product characteristics of puffed rice and help a manufacturer to produce an acceptable product by exercising strict control on them. Insight on changes brought about by alteration in these characteristics are thus of paramount importance. This is because it can help individuals to produce puffed rice of optimized quality, correct product defects, and cause alterations in the end‐product. Researchers working on possible future applications can have a thorough background knowhow. Thus, the work would bear extreme commercial and scientific importance.