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Standardization of Puffing Method- 2010

Md. Anwarul Haque, PhD
Principal Scientific Officer
Grain Quality and Nutrition Division, BRRI

Muhammad Ali Siddiquee, PhD
Principal Scientific Officer
Grain Quality and Nutrition Division, BRRI

Abstract/ Executive Summary:

BR16 is more popular than other traditional or modern varieties because it produces better puffed rice. Objective of this study was to standardize the traditional puffing method. This study was conducted at Grain Quality and Nutrition Division Laboratory, BRRI, Gazipur. The study indicates that the total yield of puffed rice varied from 60-87% of which fully puffed rice varied from 60-85%. The length and breadth of puffed rice was doubled compared to milled rice. Puffed rice volume was 3-7 lines higher than milled rice. NaCl concentration (5-20%) gave better puffed rice over the traditional (2%) concentration.

Keywords: Puffed rice, BR16, Standardization

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2009

End Date: 30-06-2010

Program Area: Postharvest and Agro-processing

Commodity: Puffed rice

Objectives:

To standardize the traditional puffing method

Methodology:

The basic information was collected from puffed rice producers. According to the producers, BR16 is more popular than other traditional or modern varieties because it produces better puffed rice. Rough rice of BR16 was parboiled until complete gelatinization of starch within the hull. It was dried slowly and milled properly. Milled rice moisture content was 14-15%. Milled rice was roasted in an earthen pot which was continuous stirred with sticks. Sand was heated in another pot. The puffing method was repeated several times to find out optimum amount of sand, quantity of rice, concentration of NaCl in water, stirring and saving time. The temperature of sand was measured using a thermometer. It was observed that 800 gm sand with 200 gm milled rice gives better puffed rice. Roasting time of rice was 5-7 minutes. Rice was stirred in heated sand (245-260⁰C) only for 15-20 second for optimum puffing. Under these conditions, this method yields at least 60-85% fully puffed rice. Generally NaCl is used for puffing. But urea is also used in commercial production of puffed rice. In this study, only different NaCl concentration (3, 5, 10, 15, 20%) was used for puffing. Puffed rice was produced using 10 ml of these concentrations of NaCl and was analyzed for the quality characteristics over the traditional method. Fully puffed, partially puffed and broken puffed rice were separated manually for calculating better quality.

Source of Information: Proceedings of BRRI Annual Internal Research Review, 2009-2010

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Total yield of puffed rice varied from 60-87% of which fully puffed rice varied from 60-85%. The length and breadth of the puffed rice was almost double compared to milled rice. But 1000 fully puffed rice weight was almost similar to 1000 milled rice weight; whereas 100 gm puffed rice volume was 3-7 times higher than 100 gm milled rice. Volume of puffed rice depends on the puffing characteristics. Concentration of NaCl solution influences the puffing properties. Using NaCl concentration (5-20% NaCl) produces better puffed rice over the traditional (2% NaCl) method.

Knowledge Management: Report/Proceedings