Puffed rice: A materialistic understanding of rice puffing and its associated changes in physicochemical and nutritional characteristics,Journal of Food Process Engineering

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Puffed rice: A materialistic understanding of rice puffing and its associated changes in physicochemical and nutritional characteristics
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-07-05 , DOI: 10.1111/jfpe.13479
Sreyajit Saha ₁ , Anupam Roy ₁

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Puffed rice is an expanded breakfast cereal obtained by high temperature short time heat treatment of salt‐treated parboiled rice. This intense heat results in deformation and phase transition within the grain and delivers an expanded porous structure. Such transformations essentially govern the final puffed rice quality and its physicochemical attributes. They commence during pretreatment and proceeds till puffing. These properties of rice such as expansion, hardness, degree of gelatinization, glass transition temperature, crystallinity, color, nutrient content, porosity, and microstructure are altered during the processing of puffed rice from pretreated parboiled rice. This review attempts to address such materialistic changes in the rice matrix during puffed rice production that would help a researcher to understand the associated changes in physicochemical and nutritional characteristics.

中文翻译：

膨化大米：对膨化大米及其相关理化和营养特性变化的物质理解

膨化大米是一种膨化的早餐谷物，它是通过对盐处理过的大米进行高温短时热处理而获得的。这种强烈的热量导致晶粒内的变形和相变，并产生膨胀的多孔结构。这种转化基本上控制着最终膨化大米的品质及其理化特性。它们在预处理期间开始，一直持续到膨化。大米的这些特性，例如膨胀，硬度，糊化程度，玻璃化转变温度，结晶度，颜色，营养成分，孔隙率和微结构，在由预处理的半熟米制成的膨化大米加工过程中会发生改变。

更新日期：2020-07-05

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