Evaluate the Effect of Processing of Chhattisgarh Local Paddy Variety to Flaked Rice (POHA) on Proximate, Chemical and Functional Characteristics

Abstract

The present study was undertaken to study the evaluate the effect of processing of Chhattisgarh local paddy variety to flaked rice (Poha) on proximate, functional and chemical characteristics. In the proximate analysis, change in crude fat content from paddy 3.20% to 0.96% for thick and 1.00% for thin flaked rice. The change in Crude fiber content from paddy to flaked rice was found to be 2.00% to 1.85% for thick and 1.79 for thin flaked rice. Similarly, change in crude protein content from paddy to flaked rice was found to be 4.23% to 4.04% for thick and 3.76 for thin flaked rice and change in ash content from paddy to flaked rice was found to be 1.00% to 1.35% for thick and 1.24% for thin flaked rice. Chemical properties, show that amylose content from paddy to flaked rice 19.27% to 18.19% for thick and 18.26% for thin flaked rice. Similarly, change in starch content from paddy to flaked rice 74.15% to 73.89% for thick and 73.47% for thin flaked rice. Functional properties, show that Water absorbing index (WAI) from paddy to flaked rice 2.19 g/g to 5.18 g/g for thick and 5.05 g/g for thin flaked rice. Similarly, water solubility index (WSI)  from paddy to flaked rice 3.25% to 4.86 for thick and 5.09% for thin flaked rice.