Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Standardization of Traditional Rice Puffing Method-2001

Sharifa Sultana Dipti
Scientific Officer
Grain Quality and Nutrition Division, BRRI

Sunil Kumar Biswas
Principal Scientific officer
Grain Quality and Nutrition Division, BRRI

khandaker Aminul Kabir
chief Scientific officer and head
Grain Quality and Nutrition Division, BRRI

Abstract/ Executive Summary:

Method for puffed rice preparation was standardized in the laboratory. In this method, processed milled rice yielded 87-88% puffed rice and that the volume of puffed rice ranged from 9.5 to 10.4 ml/g. Urea alone or a mixture of urea and sodium chloride produced good quality puffed rice. Flattened rice of different varieties varied from 45 to 73% total yield, 8.5 to 11.0 mm length, 3.0-3.9 mm breadth and 6.9-8.7% protein. The appearance of flattened rice varied from good to very good and that the brittleness form slightly brittle to moderately brittle. None of them had sweet taste.

Keywords: Rice, puffed and urea

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2001

End Date: 01-06-2002

Program Area: Postharvest and Agro-processing

Commodity: Puffed rice

Objectives:

To standardizing the traditional puffed rice preparation method

Methodology:

The basic information was collected from the traditional puffed rice producers. The paddy (Nizersail rice) was parboiled until complete gelatinization of starch within the hulls. It was dried, slowly and carefully to avoid fissuring for drying, to 15-16% moisture. Then the paddy was milled to 10% bran polish removal. Milled rice (400g) was roasted in an earthen pot which continues stirring with suitable stirrer. One tablespoonful sodium chloride solution was added to rice and continued heating with continuous stirring. Simultaneously, sand was heated in another earthen pot and examined if temperature increased to more than 245⁰C. When rice in the roasting pot just started puffing, the whole content was transferred to pot containing hot sand. Immediately, the pot with rice and sand was turn around and continued stirring until completion of puffing. Then entire content was transferred to sieving pot where puffed rice was separated from hot sand. Puffing procedure was repeated several times to determine optimum quantity of rice, amount of sand and roasting condition of milled rice. The optimum temperature of sand was measured by thermometer and stirring sand with soft stick. Commonly sodium chloride is used for puffing. But urea was also reported to use in the commercial production of puffed rice. In the study, three solutions viz urea solution, sodium chloride solution, mixture of urea and sodium chloride solution and water were used. Puffed rice was prepared using these solutions and analyzed for the quality characteristic. Fully puffed and partially puffed rice were separated for calculating total and fully puffed rice yields. Length, breadth and volume of puffed rice were measured and protein content was determine.

Source of Information: BRRI Annual Report 2001-2002

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

It was observed that 1600 g sand was suitable for 300-400g rice. The optimum sand temperature was 245-265⁰C. The study showed that milled rice needed 5-6 minutes for optimum roasting, 11-18 second for puffing in sand and 16-25 second for sieving. Under these conditions, the procedure yielded at least 50-60% puffed rice irrespective of the amount of partially of fully puffed rice. Total yield of puffed rice varied from 87 to 88% of which fully puffed rice varied from 53 to 80.0%. Sodium chloride and mixture of sodium chloride and urea produced the highest yield (80%) and application of water produced the lowest (53%). Puffed rice volume (ml/g) was the highest for both sodium chloride and mixture of urea and sodium chloride (10.4ml/g) followed by urea (9.5ml/g). Urea and mixture of sodium chloride and urea produced similar length, volume and protein content of puffed rice. Application of water produced very lower levels of these properties. Protein content varied from 8.7 to 11.0, the highest being with urea treated puffed rice (11.0%) followed by mixture of urea and sodium chloride (10.0%). It indicated that sodium chloride either in a mixture or singly produced higher yield, length and volume of puffed rice. On the other hand, urea alone or in combination with sodium chloride increased protein content and some properties of puffed rice. The higher content of protein in puffed rice needs digestibility study.

Knowledge Management: Report/Proceedings