Puffing Characteristics of Parboiled Milled Rice in a Domestic Convective–Microwave Oven and Process Optimization

Joshi, Nirav D.; Mohapatra, Debabandya; Joshi, D. C.; Sutar, R. F.

doi:10.1007/s11947-013-1220-7

Cited by 34 publications

(44 citation statements)

References 18 publications

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“…The amylose content of grain plays important role in deciding the popping characteristics. Since high amylose content grains are harder to shear, there is a greater chance that higher pressure will build up during the thermal treatment (Joshi et al, 2014b). This would result in sudden expansion of endosperm making it a highly popped product compared to their low amylose content varieties.…”

Section: Resultsmentioning

confidence: 99%

Section: Determination Of Popping Propertiesmentioning

confidence: 99%

“…The grains were considered fully popped when they did not have any unpopped part and the volume expansion ratio were 4 or more (Joshi et al, 2014b). Grains were considered semi-popped, when some part of the kernel was popped and some part still remained unpopped, and the volume expansion ratio varied between 2 and <4 (Joshi et al, 2014b). Popping yield was determined by measuring the weight of initial grain and popped grains after processing and was expressed in percentage (Joshi et al, 2014a, b) Popping yield was determined by measuring the weight of initial grain and popped grains after processing and was expressed in percentage (Sharma et al, 2014 The volume expansion was measured by sand replacement method (Chinnaswamy and Bhattacharya, 1983;Joshi et al, 2014a,b).…”

Section: Determination Of Popping Propertiesmentioning

confidence: 99%

“…Currently, more emphasis is given for environment friendly hygienically produced products; microwave heating fits the bill being more efficient than the traditional heating process with features of faster heating, energy efficiency, hygienic and convenience in use (Maisont and Narkrugsa, 2009;Joshi et al, 2014b).The microwavable popcorn has become popular with the increasing availability of microwave ovens at domestic level. The mechanism of popping in case of conventional popping and microwave popping is same except for the heating mechanism.…”

Section: Introductionmentioning

confidence: 99%

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Varietal influence on the microwave popping characteristics of sorghum

Mishra

Joshi

Mohapatra

et al. 2015

Journal of Cereal Science

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Section: Resultsmentioning

confidence: 99%

Section: Determination Of Popping Propertiesmentioning

confidence: 99%

Section: Determination Of Popping Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Varietal influence on the microwave popping characteristics of sorghum

Mishra

Joshi

Mohapatra

et al. 2015

Journal of Cereal Science

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“…The same sample was then popped in a microwave oven with the process described in the earlier section. Volume expansion ratio was calculated using following expression (Joshi et al 2014b):…”

Section: Volume Expansion Ratiomentioning

confidence: 99%

Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology

Mishra

Joshi²,

Mohapatra

2015

J Food Sci Technol

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Sorghum is a popular healthy snack food. Popped sorghum was prepared in a domestic microwave oven. A 3 factor 3 level Box and Behneken design was used to optimize the pretreatment conditions. Grains were preconditioned to 12-20 % moisture content by the addition of 0-2 % salt solutions. Oil was applied (0-10 % w/w) to the preconditioned grains. Optimization of the pretreatments was based on popping yield, volume expansion ratio, and sensory score. The optimized condition was found at 16.62 % (wb), 0.55 % salt and 10 % oil with popping yield of 82.228 %, volume expansion ratio of 14.564 and overall acceptability of 8.495. Further, the microwave process parameters were optimized using a 2 factor 3 level design having microwave power density ranging from 9 to 18 W/g and residence time ranging from 100 to 180 s. For the production of superior quality pop sorghum, the optimized microwave process parameters were microwave power density of 18 Wg −1 and residence time of 140 s.

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Properties of heat moisture treated red rice paddy and its puffed product

2023

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Background and Objectives: The present work evaluated how the heat-moisture treatment (HMT) of pigmented paddy influenced the physicochemical properties on puffing.Findings: Pigmented rice paddy was subjected to heat-moisture treatment at 121°C for 15, 30, and 45 min. The milled grains (HMT_NP) were puffed at 250°C for 9 s (HMT_P). HMT increased amylose content (13.54 ± 0.03 in raw rice to 14.66 ± 0.05 in HMT_NP45) and the reverse trend occurred on puffing (12.34 ± 0.38 in untreated puffed rice to 11.76 ± 0.17 in HMT_P45). Pasting profile of HMT_NP rices showed resistance to swelling and ruptures and increases in tolerance to heat and stress.Pasting temperature increased from 74 ± 0.71 a in untreated raw to 81.19 ± 0.34 b in HMT_NP45 and from 74.03 ± 0.45 a untreated puffed rice to 80.3 ± 0.28 b in HMT_P45. HMT_NP samples showed a combination of A and V-type peaks, while an E-type starch pattern was observed for HMT_P rices. Crystallinity decreased with treatment time from 30.78 (raw) to 23.03% (HMT_NP45) and from 15.65 (puffed) to 12.29% (HMT_P45) in puffed samples). Puffing of HMT rices increased the viscoelastic property of the samples. Conclusion: HMT thus majorly caused strengthening of molecular structure and rigidity which were reversed on puffing. This is the first report on adding value to HMT paddy through puffing expansion.Significance and Novelty: HMT_NP and HMT_P rice samples can have specific end uses in food industries. HMT_P can be particularly useful as viscosity enhancer in powder form, and to impart brittle texture in chocolate-coated wafers and bars as whole grain.

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Puffing Characteristics of Parboiled Milled Rice in a Domestic Convective–Microwave Oven and Process Optimization

Cited by 34 publications

References 18 publications

Varietal influence on the microwave popping characteristics of sorghum

Varietal influence on the microwave popping characteristics of sorghum

Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology

Properties of heat moisture treated red rice paddy and its puffed product

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