Scope of colloid mill for industrial wet grinding for batter preparation of some Indian snack foods

Grinding characteristics and batter quality of rice in different wet grinding systems

“…In raw rice batter, the starch damage was lower in the range of 2.6-5.9% whereas it was much higher in the parboiled rice batter in the range of 22.6-30.6% (Table 3). These starch damage values obtained with IR-64 variety were higher compared to MTU-1000 variety used in our earlier work (Solanki et al, 2005).…”

“…The starch damage in dry grinding is generally higher as in the case of raw rice and black gram; however, it was lower in the case of parboiled rice compared to wet grinding (Solanki et al, 2005). In raw rice batter, the starch damage was lower in the range of 2.6-5.9% whereas it was much higher in the parboiled rice batter in the range of 22.6-30.6% (Table 3).…”

“…Particle size analysis of wet ground batter was carried out by successive sieving (Solanki et al, 2005) starting from large to small sieves (18-24-44-60-80-100-150-240 B.S.S) with 850, 710, 355, 250, 180, 150, 105 and 63 lm openings, respectively. The weight fractions were obtained from the ratio of individual fractions to the total sum of the fractions.…”

“…Starch damage in raw and parboiled rice batter was estimated from their freeze dried samples generally according to AACC method 76-30A (AACC, 1999). This method is recommended for milled products of wheat (flour and semolina), and was adopted with slight modifications for determination of starch damage in rice samples (Solanki et al, 2005). Freeze dried samples were used in the analyses after ascertaining that the differences in starch damage values between the freeze dried and fresh samples were within the acceptable range.…”

“…In a recent study from this laboratory, it was shown that the colloid mill has a potential for industrial adoption for batter production after comparative evaluation of its performance with domestic wet grinding systems (Solanki et al, 2005). Attempts were also made to understand the higher energy requirement in the case of wet grinding of parboiled rice which revealed that slurry viscosity could be a major factor (Jagtap et al, 2008).…”