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Ultrastructural and physicochemical characteristics of rice under various conditions of puffing

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Abstract

Puffed cereals are processed grain formulations commonly used as ready-to-eat (RTE) breakfast foods and are appreciated mainly for their lightness and crispiness. Puffing process involves the release or expansion of gas within a product either to create an internal structure or to expand or rupture an existing structure. In this study, oven-puffing is performed using high-temperature, short-time (HTST) treatment with heated sand. Three varieties of parboiled milled rice namely Sukara, IR-64 and Ziri, commonly used for making puffed rice, are studied and their physicochemical characteristics observed. The degree of expansion of the rice kernels is found to be affected by parameters which are connected with the compositional characteristics and processing of the grain. The optimum puffing conditions were found to be 15 s, 250 °C and 11 % (dry basis) for puffing time, sand temperature and final moisture content for all the three varieties respectively. Apart from physicochemical analysis, scanning electron microscopy images of transverse section of the kernels, under various conditions of puffing, are studied for their ultrastructural differences using image processing algorithms. Using these algorithms, the cellular structure of the grain is characterized to calculate the average area and the number density of pores as an indicator of the puffing quality.

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Acknowledgments

The authors are grateful to Department of Grain Science and Technology, CFTRI Mysore for sending the IR-64 rice samples and to NPGR, Delhi for sending the Sukara and Ziri variety samples. AD and AL thank Pratik Gupta for fruitful discussions on image processing during his internship in Belgium.

Finally, the authors wish to express their sincerest gratitude to KR Bhattacharya, Ex-Director, CFTRI Mysore for painstakingly clarifying all conceptual queries related to rice, in general, and puffed rice, in particular, while framing this study.

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Authors and Affiliations

  1. Faculteit Industriële Ingenieurswetenschappen, KU Leuven, Campus Groep T Leuven, Andreas Vesaliusstraat 13, Leuven, Belgium

    Abhishek Dutta

  2. Departement Metaalkunde en Toegepaste Materiaalkunde (MTM), KU Leuven, Kasteelpark Arenberg 44, B-3001, Heverlee-Leuven, Belgium

    Abhishek Dutta

  3. Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, 700 032, India

    Runni Mukherjee & Runu Chakraborty

  4. Statistical Quality Control and Operations Research Division, Indian Statistical Institute, 203, B.T. Road, Kolkata, 700 108, India

    Abhijit Gupta

  5. Faculteit Toegepaste Ingenieurswetenschappen: Electronics-ICT, Artesis University College/University of Antwerp, Paardenmarkt 92, Antwerp, Belgium

    Alessandro Ledda

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  1. Abhishek Dutta
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  2. Runni Mukherjee
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  3. Abhijit Gupta
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  4. Alessandro Ledda
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  5. Runu Chakraborty
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Correspondence to Runu Chakraborty.

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Dutta, A., Mukherjee, R., Gupta, A. et al. Ultrastructural and physicochemical characteristics of rice under various conditions of puffing. J Food Sci Technol 52, 7037–7047 (2015). https://doi.org/10.1007/s13197-015-1808-1

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  • DOI: https://doi.org/10.1007/s13197-015-1808-1

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