Innovations in rice processing and value addition

Rice processing

1. Innovations in Rice Processing
and Value Addition
Dr. R.T. Patil
Former Director, CIPHET, Ludhiana
Chairman, BenevoleWelfare Society for
Post Harvest Technology, Bhopal

2. Health Benefits of Brown 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 of Rice
•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
Vitamin B3
Vitamin B5
Vitamin B6
Folic acid

5. Recent Trends in Processing
•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 for High Moisture
Paddy

7. Thissystemofdryingcanacceptthelots
withvariedmoisturecontentasmoisture
getsbalancedduetohygroscopicityof
husk

8. Advantages of Soft Drying
•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 High Moisture 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 Polishing of
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 of Bio 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-kneading a 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

14. Rice Biscuits-Crackers

15. Half Products for Microwave
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 doughscomprising 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

16. Rice Crispies

17. Vitamin-enriching rice extrusion
process
•Extrusion mechanism has been developed
that transforms rice brokensinto 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 Rice Analog
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 address the 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 crispiesand baked products due to
their health benefits
•Extruded designer foods be developed from rice
brokensas 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
•Quickcooking
riceismadeby
steepingpolished
riceinwatertoa
moisturecontent
of35percent,
cookingunder
pressure and
drying.

22. Amylosetype and other 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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