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Vol. 29 No. 6 (2017): Vol 29 Issue 6

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Optimization of Flaked Rice Dry Roasting in Common Salt and Studies on Associated Changes in Chemical, Nutritional, Optical, Physical, Rheological and Textural Attributes

https://doi.org/10.14233/ajchem.2017.20563
Shiv Kumar
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal-148 106, India
K. Prasad
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal-148 106, India

Corresponding Author(s) : K. Prasad

profkprasad@gmail.com

Asian Journal of Chemistry, Vol. 29 No. 6 (2017): Vol 29 Issue 6

Abstract

Flaked rice (Avalakki, Atakulu, Poha, Chirwa) is a flattened carbohydrate rich edible food obtained on processing of paddy (Oryza sativa L). It is considered to be more nutritious as compared to polished white rice. Flaked rice is a common breakfast item in Indian sub continent and consumed as either sweet or salty snacks item mostly in its fried or roasted forms. Traditionally prepared sand roasted flaked rice is associated with the problem of residual sand. Roasting in common salt as a conduction medium thus proved to be the suitable alternative. Dry roasting of flaked rice is thus performed at precisely controlled temperature in a developed agitated dry roaster in the temperature range of 260 to 340 °C with a scientifically designed combination as per central composite rotatable design combination with time ranging from 20 to 60 s. The effect of roasting temperature and time on selected physico-chemical, optical and sensory characteristics were observed. Results indicated that roasting temperature and time have significant effect (p £ 0.05) on studied parameter i.e. whiteness index, yellowness index, hardness, expansion ratio, hydroxyl methylfurfural and overall acceptability. The temperature and time combination of 302 °C and 41 s, respectively yield most liked roasted rice flakes.

Keywords

Paddy Roasting Roasted flaked rice Processing Optimization
Kumar, S., & Prasad, K. (2017). Optimization of Flaked Rice Dry Roasting in Common Salt and Studies on Associated Changes in Chemical, Nutritional, Optical, Physical, Rheological and Textural Attributes. Asian Journal of Chemistry, 29(6), 1380–1392. https://doi.org/10.14233/ajchem.2017.20563
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