2,537
Views
12
CrossRef citations to date
0
Altmetric
Articles

Process Optimization and Characterization of Popped Brown Rice

, , , &
Pages 2102-2112 | Received 12 Jul 2015, Accepted 05 Oct 2015, Published online: 01 Jun 2016

REFERENCES

  • Mir, S.A.; Bosco, S.J.D. Cultivar Difference in Physicochemical Properties of Starches and Flours from Temperate Rice of Indian Himalayas. Food Chemistry 2014, 157, 448–456.
  • Ismail, M.; Hadi, N.A.; Haroun, R.Z.; Musa, S.N.A.; Imran, M.U. Energy Dispersive X-Ray Microanalysis of Elemental Distribution in Raw and Germinated Brown Rice Varieties. International Journal of Food Properties 2014, 17, 1449–1459.
  • Gujral, H.S.; Sharma, P.; Kumar, A.; Singh, B. Total Phenolic Content and Antioxidant Activity of Extruded Brown Rice. International Journal of Food Properties 2012, 15, 301–311.
  • Esa, N.M.; Kadir, K.K.A.; Amom, Z.; Azlan, A. Antioxidant Activity of White Rice, Brown Rice, and Germinated Brown Rice (in Vivo and in Vitro) and the Effects on Lipid Peroxidation and Liver Enzymes in Hyperlipidaemic Rabbits. Food Chemistry 2013, 141(2),1306–1312.
  • Caceres, P.J.; Martínez-Villaluenga, C.; Amigo, L.; Frias, J. Maximising the Phytochemical Content and Antioxidant Activity of Ecuadorian Brown Rice Sprouts Through Optimal Germination Conditions. Food Chemistry 2014, 152, 407–414.
  • Mujoo, R.; Ali, Z. Changes in Physico-Chemical and Rheological Properties of Rice During Flaking. International Journal of Food Properties 2000, 3, 117–135.
  • Joshi, N.R.; Mohapatra, D.; Joshi, D.C. Varietal Selection of Some Indica Rice for Production of Puffed Rice. Food and Bioprocess Technology 2014, 7, 299–305.
  • Dharmaraj, U.; Ravi, R.; Malleshi, N.G. Physicochemical and Textural Characteristics of Expanded Finger Millet. International Journal of Food Properties 2012, 15, 336–349.
  • Hoke, K.; Housova, J.; Houska, M. Optimum Conditions for Puffing. Czech Journal of Food Science 2005, 23, 1–11.
  • Nath, A.; Chattopadhyay, P.K. Quality Attributes of High Temperature Short Time Air Puffed Ready to Eat Potato Snacks. International Journal of Food Properties 2007, 10, 113–125.
  • Gokmen, S. Effects of Moisture Content and Popping Method on Popping Characteristics of Popcorn. Journal of Food Engineering 2004, 65, 357–362.
  • Mir, S.A.; Bosco, S.J.D. Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India. Food and Nutrition Sciences 2013, 4, 282–288.
  • Murugesan, G.; Bhattacharya, K.R. Effect of Some Pretreatments on Popping Expansion of Rice. Journal of Cereal Science 1991, 13, 85–92.
  • Mir, S.A.; Bosco, S.J.D.; Sunooj, K.V. Evaluation of Physical Properties of Rice Cultivars Grown in the Temperate Region of India. International Food Research Journal 2013, 20(4), 1521–1527.
  • Maisont, S.; Narkrugsa, W. Effect of Salt, Moisture Content, and Microwave Power on Puffing Qualities of Puffed Rice. Kesetsart Journal (Natural Science) 2010, 44, 251–261.
  • Mir, S.A.; Bosco, S.J.D.; Shah, M.A.; Santhalakshmy, S.; Mir, M.M. Effect of Apple Pomace on Quality Characteristics of Brown Rice Based Cracker. Journal of the Saudi Society of Agricultural Sciences 2015, http://dx.doi.org/10.1016/j.jssas.2015.01.001 (Accessed on June 9, 2015).
  • Mariotti, M.; Alamprese, C.; Pagani, M.A.; Lucisano, M. Effect of Puffing on Ultrastructure and Physical Characteristics of Cereal Grains and Flours. Journal of Cereal Science 2006, 43, 47–56.
  • Chandrasekhar, P.R.; Chattopadhyay, P.K. Studies on Microstructural Changes of Parboiled and Puffed Rice. Journal of Food Processing and Preservation 1990, 14, 27–37.
  • Karim, A.A.; Norziah, M.H.; Seow, C.C. Methods for the Study of Starch Retrogradation. Food Chemistry 2000, 71, 9–36.
  • Van Soest, J.J.; Tournois, H.; De Wit, D.; Vliegenthart, J.F. Short-Range Structure in (Partially) Crystalline Potato Starch Determined with Attenuated Total Reflectance Fourier-Transform IR Spectroscopy. Carbohydrate Research 1995, 279, 201–214.
  • Murugesan, G.; Bhattacharya, K.R. The Nature of Starch in Popped Rice. Carbohydrate Polymers 1989, 10, 215–225.
  • Tatongjai, J.; Lumdubwong, N. Physicochemical Properties and Textile Utilization of Low- and Moderate-Substituted Carboxymethyl Rice Starches with Various Amylose Content. Carbohydrate Polymers 2010, 81, 377–384.
  • Murakami, T.; Yutani, A.; Yamano, T.; Iyota, K.; Konishi, Y. Effects of Popping on Nutrient Contents on Amaranth Seed. Plant Foods for Human Nutrition 2014, 69, 25–29.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.