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Quality of Puffed Rice of High Yielding Varieties -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:

Puffed rice is a popular product, especially in Asia, because of its crispiness and lightness. In Bangladesh usually puffed rice is made from the traditional or local variety. After developed so many high yielding varieties researchers are interested to know the quality of puffed rice. With this interest the study was undertaken to know the quality characteristics of puffed rice of high yielding varieties. The study showed that none of the tested varieties yielded puffed rice with excellent appearance, highly crispy and tasty. It is therefore, needed to developed modern rice varieties for producing puffed rice with excellent appearance highly crispy, and excellent taste.

Keywords: Puffed rice, Appearence, Crispiness and Taste

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 determine the quality characteristics of puffed rice of high yielding varieties

Methodology:

Puffed rice was commercially prepared from parboiled rice of BRRI dhan28, BRRI dhan29, BRRI dhan33, BRRI dhan34, BRRI dhan35, BRRI dhan36, BRRI dhan37, BRRI dhan38 and BRRI dhan39. Taste panel members in a crossover study that consisted three test days evaluated the sensory properties such as appearance, crispiness, and taste of the puffed rice. A score sheet with 7 for excellent, 5 for good, 3 for fair and 1 for poor for appearance and taste respectively while 7 for highly crispy, 5 for moderately crispy, 3 for slightly crispy and 1 for tough for crispiness was supplied along with puffed riec samples among the panel members. Scores were computed on the majority of the total observations.

Source of Information: BRRI Annual Report 2001-2002, Page no. 17, BRRI, Gazipur-1701.

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The length of puffed rice varied from 8.8 to 11.8 and breadth from 3.5 to 4.4mm, which was almost double the milled rice length, and breadth, respectively. Protein content in puffed rice varied from 6.3 to 8.3% Taste panel members in a crossover study that consisted three test days evaluated the sensory properties such as appearance, crispiness, and taste of the puffed rice. A score sheet with 7 for excellent, 5 for good, 3 for fair and 1 for poor for appearance and taste, respectively while 7 for highly crispy, 5 for moderately crispy, 3 for slightly crispy and 1 for tough for crispiness was supplied along with puffed rice samples among the panel members. Scores were computed on the majority of the total observations. The test results showed that BRRI dhan28, BRRI dhan29, BRRI dhan37, BRRI dhan39 had good appearance but only BRRI dhan28 had good taste. On the other hand, crispness of all the puffed rice was good. No varietals difference in crispness of the puffed rice was observed.

Knowledge Management: Report/Proceedings