Relationship of starch changes to puffing expansion of parboiled rice

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Abstract
‘Intan’ variety of paddy (Oryza sativa) was tested for puffing. It was parboiled under a wide range of paddy moisture content, steaming pressure and time, as also temperature and time of sand heating. The resulting milled rices were studied for their diverse properties including puffing. Indices of starch changes in the samples were calculated as: (1) gelatinisation index from the solubility of amylose in 0.2 N KOH; (2) amylopectin retrogradation from the post-production drop in room-temperature hydration power of the parboiled paddy during air-drying, (3) thermal breakdown of starch from the drop in gel permeation chromatographic fraction I of starch; lipid-amylose complexation indirectly from (4) drop in rate of water uptake during cooking and (5) cooked-rice firmness. It was found that the puffing expansion was very highly correlated with the combined above 5 indices of starch changes, as much as 90% of the variation in puffing being explainable on that basis. Puffing was promoted by gelatinisation as well as lipid-amylose complexation, but was retarded by amylopectin retrogradation and probably starch breakdown.

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