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Innovations in rice processing and value addition
- 1. Innovations in RiceProcessing and Value Addition Dr. R.T. Patil Former Director, CIPHET, Ludhiana Chairman, Benevole Welfare Society for Post Harvest Technology, Bhopal
- 2. Health Benefits ofBrown Rice • Contains magnesium which can help to protect against and reduce the symptoms of asthma, migraine headaches, heart attack, stroke and high blood pressure • The fibre content of brown rice can help to protect against and reduce the symptoms of atherosclerosis, colon cancer, constipation, diarrhoea and gallstones • Brown rice is healthier than white rice
- 3. Health Benefits ofRice • Good for bowel health, • Important source of vitamin B1 • Good energy food • Balances blood sugar levels • Antioxidant • Anti-cancer • Lowers cholesterol • Lowers high blood pressure • Relieves constipation
- 4. Nutrients in Rice Potassium Calcium Iron Magnesium Phosphorus Zinc Manganese VitaminB3 Vitamin B5 Vitamin B6 Folic acid
- 5. Recent Trends inProcessing • Soft drying • Curing of rice • Bio polishing • Rice in bakery-rice biscuits • Rice crispies • Microwavable and pressure cooker puffed rice • Vitamin rice
- 6. Soft Drying forHigh Moisture Paddy
- 7. This system ofdrying can accept the lots with varied moisture content as moisture gets balanced due to hygroscopicity of husk
- 8. Advantages of SoftDrying • Low running cost • No heated air required • It is only aeration with high capacity blowers • Storage tanks with mixing arrangements can be used for drying • Higher head yield • No heat stress to grain as in sun drying or mechanical drying • No cracking of grain due to drying • Energy saving • No heavy mixing of paddy during drying • Drying of moistened paddy is relatively simple as no quality concern Naturally dried rice hence retains original taste
- 10. Curing of HighMoisture Paddy • Yields partially parboiled rice • Better in Nutrition compared to raw rice • Better in color compared parboiled rice • Better in texture compared to parboiled rice • Grade between white and parboiled rice
- 11. Bio Polishing-Enzymatic Polishingof Brown Rice • Mechanical milling results in lower head rice yield with loss of major nutrients. • An alternative polishing method known as bio- polish has been developed for rice with some selected multi-enzymes • Bio-polishing has been carried out on germinated brown rice to get softer, nutritious brown rice with the added benefits of germinated rice. • The bio-polished rice has been found to be superior in every aspect when compared to milled rice. IIT Kharagpur Technology
- 12. Salient Features ofBio Polishing • No loss in head rice yield • Nutrient rich than milled rice • Fibre content more than milled rice • With benefits of germinated brown rice • Softer with less cooking time than brown rice • Better shelf-life as compared to the non-treated rice • Higher antioxidant potential, free amino acids, crude fibre and phenolics as compared to the non- treated rice • Positive effect on water uptake ratio and volume expansion ratio. • Less cooking time • Easy for digestion
- 13. Rice Biscuits-Crackers • Steam-kneadinga mixture of rice powder and water to form a rice dough • Forming a piece from the rice dough by knead-extruding • First drying stage to intermediate moisture • Second drying step to baking moisture content • Baking the piece in to 3 stages to produce the soft-baked rice cracker having a specific volume of 5.0 to 6.5 cm3/g • Coating a surface of the rice cracker United States Patent 6890573, 2005
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- 15. Half Products forMicrowave Expanded/Puffed Products • Half products especially adapted to be puffed by consumers at-home by microwave heating to form puffed food products. • The finished products comprise both R-T-E cereals and snack products. • The half products are fabricated from cooked farinaceous doughs comprising rice flour, wheat starch, oil and salt, which have been gelatinized by subjecting the mixture to high shear mixing during heating. • The half products are further applied with exterior or topical sugar coating. United States Patent 5102679, 1990
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- 17. Vitamin-enriching rice extrusion process •Extrusion mechanism has been developed that transforms rice brokens into vitamin- enriched rice pellets. • Rice pellets can be customised in terms of colour, shape, and size, composition and their cooking characteristics can also be tailor-made such as instant rice pellets, as quick-cooking rice pellets, or as a product for admixture to natural rice. • Conserves most of the sensitive vitamins during storage, washing and even cooking
- 18. Production of RiceAnalog Rice flour with either 12 % (w/w) gluten or 25 % (w/w) blackgram flour gave minimum leaching with optimum cooking times of about 10 min.
- 20. Recommendations/Suggstions • To addressthe problem of high moisture paddy curing technology be properly investigated and standardized • Soft drying using the existing facilities at rice mills should be standardized • Modern techniques be indigenously developed to produce rice crispies and baked products due to their health benefits • Extruded designer foods be developed from rice brokens as value added health foods • The rice millers and their associations should actively support the research for innovative process and product development based on rice.
- 21. Quick Cooking Rice •Quick cooking rice is made by steeping polished rice in water to a moisture content of 35 per cent, cooking under pressure and drying.
- 22. Amylose type andother properties preferred for processed rice products Product Amylose type Other properties Waxy Low Interme diate High Rice cereals and snacks + + + Low fat; texture affected by amylose content Extrusion-cooked rice foods + + + Low fat Rice-based infant formulations + + Low fat Rice puddings and breads + + + Low GT Rice cakes + + + Low GT, aged (for fermented cakes), freshly milled Flat rice noodles and rice paper (+) Å Rice wines Å Å + + Low protein and fat, higher ethanol yield for waxy and low amylose Beer adjunct + Low GT and low fat Fermnented rice foods (idli, dosai) + Parboiled Rice frozen sauces, desserts,sweets + + Slow retrogradation (syneresis) a Preferred amylose type based on type of raw rice preferred.
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