Influence of Partial Gelatinization Treatment on the Quality Changes of Puffed Rice

Abstract

The objective of this study was to examine the quality enhancement of puffed products made with partial gelatinized waxy and non-waxy type rice. The partial gelatinization process increased water holding capacity of samples, regardless of the gelatinization time, with the puffed waxy rice exhibiting higher water holding capacities than the puffed non-waxy rice. The hardness of puffed rice using partial gelatinized waxy or non-waxy type rice was lower compared with non-partial gelatinized samples. Partial gelatinization also increased the final viscosity of the samples, which was decreased by the puffing treatment. The setback viscosity was higher in the partially gelatinized rice than in the non-gelatinized rice and was lower for the puffing treatment. The in vitro starch digestibility of waxy and non-waxy type rice was improved by a puffing treatment. These results suggest that puffed rice using partial gelatinization treatment enhances the quality and digestibility of soft-textured foods.

Processing, characteristics and applications of expanded grains

“…The enhanced functional properties of flour from puffed grain are supported by the findings of Burgos and Armada (2015), Bagchi et al (2016), Huang et al (2018) and Lee and Yang (2020). Puffed flour-based products are mostly used by population at higher altitudes and for school children (Raya et al, 2015).…”

Effect of Sand-Frying-Triggered Puffing on the Multi-Scale Structure and Physicochemical Properties of Cassava Starch in Dry Gel

“…To ensure the high quality of starch-based snacks, puffing methods such as extrusion puffing, hot air puffing, microwave puffing, oil frying puffing, gun puffing, and sand- or salt-frying puffing, were adopted as a critical procedure in their production [ 6 ]. By these means, a serial of high quality puffed products was produced from cereal grains (wheat, oat, rye, barley, rice, black rice, glutinous rice, maize, sorghum, millet, and buckwheat) [ 7 , 8 , 9 ], amaranth seeds [ 10 ], quinoa seeds [ 11 ], chickpea [ 12 ], banana slices [ 13 ], mango chips [ 14 ], and fish crackers [ 15 ].…”