Vol. 7, Issue 3 (2019)
Effect on physical, chemical and functional characteristics during transformation of paddy to flaked rice: (POHA)
Author(s): Rahul Dahare, Bhupendra Sahu and S Patel
Abstract: The present study was undertaken to study effect of dimensional, gravimetric, frictional, proximate, functional and chemical characteristics during transformation of paddy (Chhattisgarh Zinc Rice) to its process product flaked rice (Poha). The major change in Length from paddy to flaked rice were found to be 9.50 mm to 11.36 mm for thick and 9.50 mm to 16.67 mm for thin flaked rice. For change in Width from paddy to flaked rice were found to be 2.34 mm to 3.75 mm for thick and 2.34 mm to 8.37 mm for thin flaked rice. Similarly, change in Thickness from paddy to flaked rice were found to be 1.91 mm to 0.78 mm of thick and 1.91 mm to 0.24 mm for thin flaked rice. the change in True density from paddy were found to be 1114.55 to 1266.05 kg/m3 for thick and 1057.89 kg/m3 for thin flaked rice. And, change in Bulk density from paddy were found to be 578.99 to 435.80 kg/m3 for thick and 226.70 kg/m3 of thin sized flaked rice. In the proximate composition major change in Fat content form paddy were found to be 3.58 to 0.92 % for thick and 1.03 % for thin flaked rice. The change in Fiber content from paddy were found to be 3.73 to 2.47 % for thick and 2.00 % for thin flaked rice. In the chemical properties major change in Water Absorbing Index (WAI) from paddy were found to be 2.49 to 6.62 g/g for thick and 5.10 g/g for thin flaked rice and for Water solubility index (WSI) from paddy were found to be 4.02 to 6.29 % for thick and 6.66 % for thin flaked rice.
Pages: 73-80 | 1124 Views 454 Downloads
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How to cite this article:
Rahul Dahare, Bhupendra Sahu, S Patel. Effect on physical, chemical and functional characteristics during transformation of paddy to flaked rice: (POHA). Int J Chem Stud 2019;7(3):73-80.
