Physical Properties, Pasting Characteristics and Rheological Behaviour of Paddy Varieties Suitable for Flaking

Authors

  • Dhritiman Saha Scientist, Food Grains & Oilseeds Processing Division, ICAR-Central Institute of Post-Harvest Engineering & Technology, Ludhiana, Punjab-141004, India
  • Arun Kumar T.V. Scientist, Division of Agricultural Engineering, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India
  • Swati Sethi Scientist, Food Grains & Oilseeds Processing Division, ICAR-Central Institute of Post-Harvest Engineering & Technology, Ludhiana, Punjab-141004, India
  • Indore Navnath Scientist, Food Grains & Oilseeds Processing Division, ICAR-Central Institute of Post-Harvest Engineering & Technology, Ludhiana, Punjab-141004, India

DOI:

https://doi.org/10.37256/fse.122020617

Keywords:

flaking, moisture content, physical properties, paddy variety, pasting characteristics, rheological behaviour

Abstract

A study was conducted to find the effect of moisture content on various physical properties of paddy varieties (MTU-1010 and BB-11) suitable for flaking. The range of moisture studied was 11.11% to 28.2% (d.b.) for both the paddy varieties. The bulk density of the paddy increased from 514.76 kg/m3 to 563.62 kg/m3 for MTU-1010 variety and 605.28 kg/m3 to 632.62 kg/m3 for BB-11 variety respectively when the moisture content was increased in the experimental range. The sphericity increased from 0.386 to 0.399 for MTU-1010 variety and 0.448 to 0.458 for BB-11 variety with increase in moisture content. The true density and porosity decreased with the increase in moisture content of paddy. The other physical properties such as test weight, surface area, arithmetic mean diameter, geometric mean diameter and angle of repose increased with the increase in moisture content of paddy. The static coefficient of friction of paddy increased with the increase in moisture content on different surfaces e.g. wood, mild steel, and galvanized iron. The regression equations for all the response variables were significant at P < 0.05 with coefficient of determination, R2 (> 0.90). The amylose content in MTU-1010 and BB-11 variety was found to be 30.23% and 26.32% respectively indicating that high amylose containing paddy varieties are generally used for flaking paddy. Further, the pasting properties of both the paddy varieties revealed higher pasting temperature in paddy variety MTU-1010 than BB-11. The rheological studies highlighted higher storage modulus of brown rice than the polished rice for both the paddy varieties.

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Published

2020-10-20

How to Cite

1.
Dhritiman Saha, Arun Kumar T.V., Swati Sethi, Indore Navnath. Physical Properties, Pasting Characteristics and Rheological Behaviour of Paddy Varieties Suitable for Flaking. Food Science and Engineering [Internet]. 2020 Oct. 20 [cited 2024 Mar. 29];1(2):85-94. Available from: https://ojs.wiserpub.com/index.php/FSE/article/view/617