More articles from Volume 3, Issue 1, 2014
Popping characteristics of paddy using microwave energy and optimization of process parameters
The Regulation of Food Science and Technology Professions in Europe
Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour
Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes
Determination of the antioxidant capacity, total phenolic and flavonoid contents of seeds from three commercial varieties of culinary dates
Popping characteristics of paddy using microwave energy and optimization of process parameters
,
Ajay Kumar Swarnakar
,
M. Kalpana Devi
S. K. Das
Abstract
References
1.
Aoac. Official methods of analysis (15th edn.). 1990;
2.
Bhat Upadya V, Bhat R, Shenoy V, Salimath P. Physico-chemical characterization of popping-Special Rice Accessions. Karnataka Journal of Agricultural Sciences. 2008;(2):184–6.
3.
Chakravorty A, Ghosh P. Grain dimension studies in view of kernel weight development in traditional rice of west bengal. International Journal of Biosciences. 2012;(10–2):95–102.
4.
CHINNASWAMY R, BHATTACHARYA KR. Studies on Expanded Rice. Optimum Processing Conditions. Journal of Food Science. 1983;48(6):1604–8.
5.
Juliano B. Rice in human nutrition. FAO food and nutrition series. Food and Agriculture Organization of the United Nations. 1993;
6.
Maisont S, Narkrugsa W. Effects of some physicochemical properties of paddy rice varieties on puffing qualities by microwave "original. Kasetsart Journal, Natural Sciences. 2009;(3):566–75.
7.
Maisont S, Narkrugsa W. Effects of salt, moisture content and microwave power on puffing qualities of puffed rice. Kasetsart Journal Natural Science. 2010;(2):251–61.
8.
Mohapatra M, Das S. Effect of process parameters and optimization on microwave puffing performance of rice. Re-search Journal of Chemistry and Environment. 2011;(2):454–61.
9.
Murugesan G, Bhattacharya K. Studies on puffed rice .1. effect of processing conditions. Journal of Food Science and Technology-Mysore. 1986;(4):197–202.
10.
Murugesan G, Bhattacharya K. Basis for varietal difference in popping expansion of rice. Journal of Cereal Science. 1991;(1):71–83.
11.
Murugesan G, Bhattacharya K. Effect of some pretreatments on popping expansion of rice. Journal of Cereal Science. 1991;(1):85–92.
12.
Nath A, Chattopadhyay PK, Majumdar GC. High temperature short time air puffed ready-to-eat (RTE) potato snacks: Process parameter optimization. Journal of Food Engineering. 2007;80(3):770–80.
13.
Nist L, Thompson L, Juliano B, Perez C, Yiu S, Greenberg G. Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans. American Journal of Clinical Nutrition. 2012;(5):871–7.
14.
Singh J, Singh N. Effects of different ingredients and microwave power on popping characteristics of popcorn. Journal of Food Engineering. 1999;42(3):161–5.
15.
Song A, Eckhoff S. Optimum popping moisture-content for popcorn kernels of different sizes. Cereal Chemistry. 1994;(5):458–60.
16.
Srinivas T, Desikachar HSR. Factors affecting the puffing quality of paddy. Journal of the Science of Food and Agriculture. 1973;24(8):883–91.
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
Google scholar:
See link
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
