Nutrient changes and functional properties of rice flakes prepared in a small scale industry

Four varieties of paddy were soaked in hot water, drained, roasted in an industrial roaster, tempered, flaked and passed through roller. Moisture content reduced from about 35% in paddy to 11 – 13% in the flakes. Equilibrium moisture content was high (83- 85%) in roller pass flakes compared to edge runner flakes. Total amylose equivalent varied from 21 to 23% in flakes of edge runner (ER) while that of roller pass were ~22%. Soluble amylose varied from 10 to 14% in flakes of ER and 11 to 13% in flakes of ER+RP. Protein contents were high in ER flakes, but reduced to an extent of 6 to 30% in roller pass flakes. Significant changes in phosphorus, vitamins; riboflavin and niacin contents were not recorded among two types of flakes. Pasting profile parameters indicated that the initial viscosity ranged from 280 to 550 BU in all flakes. Peak viscosity was low compared to initial value in all flakes with exception in MTU 1001 variety. Swelling power remained almost same in both type of flakes, however the solubility was high in BPT 5204 variety in ER + RP flakes. In MTU 1001, the solubility in ER flakes was high compared to ER + RP flakes. Considerable nutrient losses occurred in the flakes obtained after passing through the rollers, except whitening of the flakes.

Author : C. Deepa and Vasudeva Singh