1. puffed rice(MURI)
SUBMITTED TO: SUBMITTED BY :
Dr Thomas Abraham, SUMAN KUMAR DEY
professor (agronomy), NAI,FoA PID No: 19MSAGRO070
SHUATS M.Sc. Ag. (Agronomy)
2019-20 1st year
2. INTRODUCTION:-
Puffed rice is the most popular snack product obtained by
puffing milled parboiled rice. This puffed rice is originated
from Indian subcontinent. It was first introduced in1928
Puffed rice is known as murmure in Up and Bihar and in Odisha
and West Bengal ,it is known as mudhi and muri but most
famously known as murmure,mamra, parmal, porri and arsi
porri in our country
It is use an ingredient for bhelpuri and popular chaat and also
used in temples and gurudwaras for prasad.puffed rice will be
a part of Indian traditional food among 12 traditional dishes
from different state would be launch globally that has been
decided in make in India program .now a days muri
production is main family business
3. NUTRITIONAL ASPECT
Calories and macronutrients:-
One cup of puffed rice provide 56 calories and 1 gm of fat. less contain
fibre and little amount of protein .(0.2g and 0.9g)
Vitamins and minerals :
It contain vitamin B and iron and one cup puffed rice provide 25% daily
value of iron and niacin and 24% thiamine based on calories diet
Total carbohydrate- 12.6g
Protein-0.9g and 0mg cholesterol
Calcium-0.8mg
Potassium-15.8mg
Saturated fat less than 1g.
4. Procedure for production of puffed rice
• Puffed rice are formed by the action of both starch and
moistures when heat with in the grain . The processing of
puffed rice is traditionally takes about 6 days.
• In traditional method , the puffed rice is made by heating the
parboiled rice in a karahi or wok filled with hot salt or sand is
heated in the pan ,until it is enough to pop the rice added to
it.
• Parboiled rice is added to the heated pan and continuously
stirred and then the puffing starts al most immediately and
the rice is scooped out by metal sieve and cooled .
Preparation of puffed rice is done through two steps
• 1. conditioning
• 2. roasting/ puffing
5. Continued …
Conditioning process :
Paddy
wash in room temperature
draining of excess water
steaming under pressure for specific time
drying
pressure parboiled paddy
7. Flow chart of puffed rice preparation in northern
part of India
paddy
sun drying till 14%moisture content
parboiling process with water at a temperature of 80*C
draining excess water
milling process to prepare rice
milling rice treated with salt water for two times
puffing/ roasting process at 170 to 194*C for 8to10 min
muri
8. USES AND HEALTH BENEFIT
USES:
use as ingredient for preparation of bhel puri, chaat,and rice cake etc and
store as dry food for 3 to4 weeks. Use as Prasad in temple and gurudwara.
HEALTH BENEFIT:-
• Reduces the weight loss due to less fibred and protein
• Make bones strong due to contain huge amount of vitamins like D,B1,B2
and also contain calcium.
• Eliminate constipation problem due to presence of beneficial bacteria
• Control blood pressure due to presence of good amount of sodium
• Improves digestion due to presence of fibre.
• Increases energy due to presence of carbohydrates
14. CONCLUSION
Puffed rice is now a days most popular snacks and brake first and
most familiar business in village sector as an small scale
industries for generating income and provide employment
opportunity and as it is less expansive, labour intensive, easy
to handle and low investment along with health benefit, it is
very popular business and source of income.
15. REFERENCES
“Post harvest technology of food grain’’., ouat , Bhubaneswar.
“production technique of paddy’s value added production of
puffed rice’’., krishisewa website.
“post harvest technology ‘’., agritech.tnau.ac.in.
“post harvest technology of rice’., research gate.
“Muri (food)”., Wikipedia .
