its just for education its a collection of data from other slides and pdf.

1. Traditional indian
products
Puffed and flaked
rice
Uma bansal (jamia hamdard)

2. Puffed rice
• Puffed rice or Muri is a type of puffed grain from the
Indian subcontinent.
• it is made from rice, commonly used in breakfast cereal or
snack foods.
• it is served as a popular street food in India, Bangladesh
and Nepal or street snack in Korea.
• It is usually made by heating rice kernels under high
pressure in the presence of steam, though the method of
manufacture varies widely.
• It is widely consumed in countries like Korea and India.

3. Production
• Puffed rice is formed by the reaction of both starch
and moisture when heated within the shell of the
grain.
• Unlike corn, rice kernels are naturally lacking in
moisture and must first be conditioned with steam.
• Puffed rice can be created by heating the steam-
conditioned kernels either with oil or in an oven.
• Rice puffed in this way is crisp, and known as
"crisped rice". Oven-crisped rice is used to produce
the Rice Krispies breakfast cereal as well as the
crisped rice used in Lion Bars, Nestlé Crunch,
Krackel, and similar chocolate bars.

4. continue…
• Another method of puffing rice is "gun puffing",
where the grain is conditioned to the correct level
of moisture and pressurized to around 200 psi
(1,400 kPa).
• When the pressure is suddenly released, the
pressure stored inside the kernel causes it to puff
out. This method produces a puffed rice which is
spongy in texture.
https://youtu.be/A4Un45nixYI

5. Gun puffing machine

6. Puffed rice varieties

7. Flaked rice
 It is thin crispy snack. It is mainly used as breakfast
cereal.
 It has high content of fibre and calorific value.
 Easily be soaked in cold and hot water.
 Also known as pounded rice most commonly sold as
poha or pawa.
 Easy to cook and make a meal In minutes. Fine flaked
rice is good for making a snack.
 Cleaned rice flakes can be fried quickly and then mixed
with fried chillies, nuts, lentils and seasoned with with
salt and sugar.

8. Manufacturing of flaked rice
 To make rice flakes, graded, sorted paddy is soaked in
hot water for about 8-10 hrs. and then roasted with fine
sand in roaster.
 Soaked rice is flattened between rollers in a flaking
machine until wafer thin.
 The paddy is pressed into fine flakes and bran is
powdered and drops down through sieves.
 Flattened/flaked rice is mechanically dried.
 Depending on the weight of the rollers flakes of varying
thickness from translucent to thick and opaque is
manufactured.
 https://www.youtube.com/watch?v=zgfdv0GnKd0

10. Importance of making these
products
Product diversification
Possibility for food fortification
Value addition
Enhanced marketability
Flexibility to convert by product into
value added processed product