Varietal Selection of Some Indica Rice for Production of Puffed Rice

Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology

“…The volume expansion was measured by sand replacement method (Chinnaswamy and Bhattacharya 1983a;Joshi et al 2014a). The initial volume of 50 g unpopped pretreated sorghum grain was taken in a 500-ml cylinder and filled it with fine sand, and the volume was noted.…”

Varietal influence on the microwave popping characteristics of sorghum

“…There are different methods of popping viz., conventional method of dry heat, sand and salt roasting, hot air popping, gun puffing through sudden pressure differential, popping by hot oil and microwave heating (Yenagi et al, 2005a;Joshi et al, 2014a). Currently, more emphasis is given for environment friendly hygienically produced products; microwave heating fits the bill being more efficient than the traditional heating process with features of faster heating, energy efficiency, hygienic and convenience in use (Maisont and Narkrugsa, 2009;Joshi et al, 2014b).The microwavable popcorn has become popular with the increasing availability of microwave ovens at domestic level.…”

“…The reason for this may be the factors which influence the popping qualities of cereals, such as season, variety, grain characters i.e. bran content, bran thickness, moisture content, type of endosperm, chemical composition physical characters of grains and also the method of popping (Devadas et al, 1966;Hosamani and Goud, 1978;Thorat et al, 1988;Yenagi et al, 2005b;Joshi et al, 2014a). Researchers have reported that physical properties of grain such as size, shape, 1000 grain weight, density and grain hardness (Srinivas and Desikachar, 1973;Murty et al, 1983;Pordesimo et al, 1990) along with composition of the grains such as, amylose content, protein content, and moisture content, affects the popping quality of grains significantly (Murty et al, 1983;Malleshi and Desikarhar, 1985;Thorat et al, 1988;Gokmen, 2004;Yenagi et al, 2005b;Gundboudi, 2006;Khedker et al, 2008;Joshi et al, 2014a).…”

“…bran content, bran thickness, moisture content, type of endosperm, chemical composition physical characters of grains and also the method of popping (Devadas et al, 1966;Hosamani and Goud, 1978;Thorat et al, 1988;Yenagi et al, 2005b;Joshi et al, 2014a). Researchers have reported that physical properties of grain such as size, shape, 1000 grain weight, density and grain hardness (Srinivas and Desikachar, 1973;Murty et al, 1983;Pordesimo et al, 1990) along with composition of the grains such as, amylose content, protein content, and moisture content, affects the popping quality of grains significantly (Murty et al, 1983;Malleshi and Desikarhar, 1985;Thorat et al, 1988;Gokmen, 2004;Yenagi et al, 2005b;Gundboudi, 2006;Khedker et al, 2008;Joshi et al, 2014a). Pericarp thickness also affects the popping qualities of grain (Helm and Zuber, 1972;Hoseney et al, 1983;Mohamed et al, 1993) by acting as a barrier to the vapor pressure developed inside the grain during heating; so that when sufficient pressure is developed inside the kernel, it releases suddenly resulting in expansion of the starchy endosperm.…”

Degree of Milling Effect on Cold Water Rice Quality

“…Rice is usually consumed as cooked whole grains, it is also processed to puffed rice or flour and starch that can be further formulated into various products (Joshi et al 2013). Physicochemical properties and rice grain quality are mainly influenced by rice genotypes (Iturriaga et al 2004), surrounding environmental factors, where they are grown (Singh et al 2005), protein content (Marco and Rosell 2008), amylose content (Varavinit et al 2003), gelatinization temperature, gel consistency (Bhattacharya et al 2011) and milling method (Suksomboon and Naivikul 2006).…”