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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 9, Issue 6 (2020)

Effect of soaking time and roasting temperature on proximate composition and sensory attributes of flaked rice

Author(s):

Praveen Kumar Patle and GK Rana

Abstract:
Flaked rice is one of the popular snacks in India. Among the four rice varieties, best flaking was obtained by the JR-81 and KRANTI varieties. It was found that moisture content, fat content, protein content were decreased and ash content was increased after processing of flaked rice. The best organoleptic score viz. 8.02 was observed in T5 of KRANTI and least score viz. 7.17 observed in T6 of JR-81 variety. Minimum protein content was observed in T4 of JR-81(5.14) and T9 of IR-64 (5.42) respectively and maximum KRANTI T2 7.65 which could be the reason for better flaking quality. Higher flaking characteristics were observed for each variety at 150-160 °C roasting temperature. Higher flaking yield was found in JR-81 and KRANTI varieties. The amylose content of KRANTI had similar characteristics as JR-81 and was rated high in sensory acceptability. The data were analyzed by skeleton of ANOVA for complete randomized design (CRD).

Pages: 91-95  |  1143 Views  500 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Praveen Kumar Patle and GK Rana. Effect of soaking time and roasting temperature on proximate composition and sensory attributes of flaked rice. J Pharmacogn Phytochem 2020;9(6):91-95.

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