comparative study on the physicochemical properties of
TRANSCRIPT
Comparative study on the physicochemical properties of extruded fortified rice kernels
produced from different rice varieties with their corresponding rice varieties
Nithya, A., Dalbhagat, C. G. & Mishra, H. N., Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur
Kharagpur, West Bengal, India
Introduction
Objectives
Methodologies
Results & Discussions
Conclusions
Micronutrient
Premix+Rice Flour
Fortified Rice Kernels
(FRK)
Extrusion + Drying
Rice / Rice
Broken
Composition (per 100g)
425 mg Fe
1250 µg Folic acid
12.50 µg Cyanocobalamin
Folic Acid, Vit B12
Iron
Fortified rice kernelsPlanetary
mixer
Twin-screw
extruder
Tray dryerGrinder
Rice flour
+ Water +
Micronutrient premix
Raw rice varieties
Badshah bhog
CC rice
Tajmahal rice
Shankar rice
Maashakti bhog
IR 36 Pragati gold
Parboiled rice varietiesQuality analysis and
Characterization
Fortified Rice Kernels
Fortified Rice Kernels
Fortified rice kernels (FRK) are extruded rice-shaped kernels manufactured by
blending rice flour with micronutrient premix
Unique Selling Points Challenges
Value addition to broken rice:
By-product utilization
Uses extrusion technology:
Cost-effective option
Fortification of staple:
Address nutrition insecurity
▪ FRK should match the physio-
chemical and cooking
characteristics of normal rice
▪ Extrusion process condition and
FRK quality affected by feed
composition
▪ Different rice varieties with
different starch composition in
rice brokens collected from mills
In this study four parboiled and three raw rice varieties were collected and
processed to produce FRK. The FRK's apparent amylose content (AAC), color,
density, functional properties, and cooking time were compared with that of the
corresponding native rice variety (NR).
• It is necessary to understand the effect of rice varietal difference on the
physio-chemical and cooking properties of FRK
• Also to understand the difference in physio-chemical and cooking properties
of normal rice and FRK
Extrusion conditions adopted from Dalbhagat and Mishra (2019) & kept constant for all varieties
Quality parameters
Apparent amylose content – using UV spectrophotometer
ColourFunctional Properties –
WAI & WSICooking timeBulk density
20.52
22.6420.59 21.78 24.22
20.5722.53
18.02
22.7920.77 21.76 22.19
18.922.31
Badshah
bhog
Tajmahal
rice
CC Rice Shankar rice Maashakthi
bhog
IR 36 Pragti gold
Raw rice Parboiled rice
Raw rice FRK
Apparent Amylose Content (AAC)%
All rice varieties belonged to intermediate amylose varieties.
AAC of FRK were lower than that of corresponding NR.
Physical Properties
2.70 2.783.63
7.198.07
9.1110.29
Colour: Delta E value of normal rice and FRK
0.89
0.85
0.88
0.84 0.85
0.81
0.84
0.810.79 0.78
0.80.82 0.83
0.81
Raw rice FRK
Bulk Density (g/ml)
• Lightness values of FRK reduced compared to NR except for parboiled varieties.
Redness and yellowness of FRK were higher than NR which is reflected in Del E
• Bulk density of FRK was lesser than NR
Functional Properties
1.702.05 1.99 1.77
2.20 2.592.05
1.44 1.47 1.51 1.71 1.802.22
1.62
FRK Raw rice
0.02 0.02 0.02 0.02
0.040.02 0.02
0.02 0.02 0.02 0.02
0.00 0.00
0.02
FRK Raw rice
• The WAI and WSI of FRK were significantly different between each rice varieties
• WAI and WSI of FRK were higher than that of the NR due to starch modification
WAI WSI
Cooking Time
13.32
16.6814.63
19.45 19.35 20.15 19.28
13.215.05 14.27
17.25 17.916.25 17.38
1%
10%
2%
11%
7%
19%
10%
0%
5%
10%
15%
20%
25%
0
5
10
15
20
25
Badshahbhog
Tajmahalrice
CC rice Shankar rice Maa shaktibhog
IR36 Pragati gold
Raw rice FRK Difference
➢ Properties of FRK were significantly influenced by the native rice variety
➢ Differences were observed between FRK properties and its corresponding
native rice properties
➢ Furthers studies on optimization of the processing conditions for rice varieties
based on amylose: amylopectin ratio is required to produce FRK that matches
the properties of native rice.