• Amit V. Zambare
• Dhananjay A. Kulkarni
• Mahesh B. Patole

Puffing of rice is an important unit operation for conversion of pre-gelatinized milled rice into ready-to-eat snacks. Unlike corn and paddy, milled rice does not have a barrier to create pressure gradient, which ultimately expands the starch during the water evaporation during heating. To increase sudden vapor pressure in the grain during the volumetric heating, external coating or layer over the rice may provide the vapor pressure. The present investigation was undertaken with the objective to determine some of the physical properties of rice variety ‘Ratna’, which may influence the rice processing operations. The physical properties namely length, width, thickness and volume of rice were measured at a moisture content of 13.34±0.53% (wet basis) and it was found that the average length, width, thickness, bulk density and coefficient of friction of paddy grains were 9.70 mm, 2.61 mm, 1.89 mm, 0.57gm/cm³ and 0.57 respectively. The present investigation of pretreatments of milled rice and puffing was undertaken with the broad aim of developing and standardizing the technology for production of best quality puffed rice prepared by sand roasting conducted by preheated sand bath (250-2800C) containing fine sea sand: rice ratio as 10:1 and 15: 1for 8, 13, 18, seconds. Combinations of pre-treatments of salt concentration (0, 5, 10 and 15%), soy protein concentration (0, 3 and 5%) were evaluated for the puffing quality with respect to puffing yield and expansion ratio. It was observed that sand rice ratio and roasting time interfered in improving the puffing yield of rice. Also the coating with the soy protein didn't help in improving the puffing quality of rice in terms of expansion ratio and puffing yield. The good quality puffed rice can be produced by pre-treating the milled rice with 15% salt concentrated solution by sand roasting in preheated sand bath (250-2800C) containing fine sea sand: rice ratio as 15: 1 for 13 seconds of roasting time.

Puffed rice, conditioning, sand roasting, salt, soy protein treatment.

"Standardization of Puffing Parameters of Rice", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 7, page no.i137-i152, July-2024, Available :http://www.jetir.org/papers/JETIR2407817.pdf

"Standardization of Puffing Parameters of Rice", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 7, page no. ppi137-i152, July-2024, Available at : http://www.jetir.org/papers/JETIR2407817.pdf