Effects of grinding methods on the characteristics of Pusa 1121 rice flour

K. Prasad, Y. Singh and A. Anil

Abstract
The effects of three grinding methods on the characteristics of Basmati (Pusa 1121) rice flour were investigated. Pasting behaviour of rice flour milled by the three grinding methods, namely, dry, semi-dry and wet grinding, were analysed using Rapid Visco Analyzer (RVA). The parameters analysed were pasting temperature, peak viscosity, hot paste viscosity, cool paste viscosity, breakdown viscosity and setback viscosity. These parameters were influenced by the three grinding methods. Highest breakdown viscosity was associated with wet grinding when prepared using mixer grinder. Semi-dry grinding produced flour with higher final viscosity (8270cP) compared to flours prepared by other grinding methods. The setback value was lowest in wet grinded flours followed by semi-dry and dry milled flours. The results of X-ray diffraction (XRD) pattern indicated the presence of A-type patterned starch. Higher levels of impact and compression forces acting on the rice in dry or wet grinding processes were reflected in the loss of peak intensity as a result of physical damage

Full Text (431 KB)