K. S. Sekhon

Functional suitability of commercially milled rice bran in India for use in different food products.

The effect of blending of commercially available full fat and defatted rice brans in India from modern multistage rice mills with parboiling/stabilizing facilities in different food products in comparison to those obtained from laboratory milling of rice is reported. Bread volume and cookie spread decreased but muffin volume increased with the addition of different types of bran to wheat flour, however, the cookie spread factor was not affected by addition of full fat rice bran. The yields of the extrudate were increased by the blending of full fat rice bran but were decreased by the addition of defatted rice bran. Rice brans could be added to different food products to the extent of 5–10%. However, the full fat rice bran could not be used for production of extruded snack food.

Effects of phosphate salts on extrusion behaviour of rice

Abstract A study on the effect of addition of Na2HPO4, and NaH2PO4 with a change of process variables, on the extrusion behaviour of rice grits, was made. The extruder die pressure and specific energy consumption (SEC) and extrudate properties such as expansion, density, water absorption and water solubility indices, aqueous dispersion viscosity, before and after cooking, and shear-thinning index were analysed. Second order polynomials were used to model extruder parameter and product characteristics. Addition of NaH2PO4 to rice grits decreased die pressure, SEC of extruder and expansion of extrudates, and increased water absorption and solubility indices and aqueous dispersion viscosities of extrudates. Na2HPO4 also showed a similar effect on die pressure, SEC of extruder and expansion of extrudates whereas the reverse was observed for water absorption and solubility indices and aqueous dispersion viscosities of extrudates.

Suitability of full fat and defatted rice bran obtained from Indian rice for use in food products

The effect of blending different types of rice bran in wheat flour on the rheological, pasting and baking properties is reported. Dough development time and strength as measured through farinograph decreased with the blending of unstabilized full fat and defatted bran; whereas, blending of stabilized fullfat and defatted bran improved the dough strength. Pasting properties revealed an increase in gelatinization temperature and decrease in paste viscosities and set-back values with the blending of various types of rice bran. Bread volume and cookie spread decreased with blending of different types of rice bran; however, the decrease was more pronounced with the defatted bran. Muffin volume improved with the blending of rice bran. Stabilized fullfat rice bran up to 20% level and unstabilized fullfat or stabilized defatted rice bran up to 10% was found suitable in various food products.