Changes in the chemical and nutritional composition of pinipig (Rice flakes) during processing and storage

Date

4-1995

Abstract

Three rice types, namely, IR 65 (waxy, 0-2% amylose), IR 24 (near intermediate, 14% amylose) and IE 68 (non-waxy, 27% amylose) were processed into pinipig which was either toasted (154-170OC) or puffed (240oC). Processed pinipig was evaluated for changes in its chemical and nutritional composition. Stored pinipig packed in either aluminum pouch or laminate bag was evaluated after three months of storage under ambient conditions.

Loss in moisture, protein, fat and ash was higher in puffed pinipig than when toasted. Loss in iron, calcium, phosphorus, thiamine, niacin and riboflavin followed the same trend but loss was higher in iron and thiamine content. Amylose also significantly decreased resulting in the decrease in the amount of starch and concomitant increase in the amount of reducing sugar. B-Carotene content which was initially high was totally destroyed in puffed pinipig.

Slight changes in the chemical and nutritional composition were observed in pinipig samples packed in either aluminum pouch or laminate bag but higher values were obtained in pinipig samples packed in laminate bags. Moisture increased while fat, ash and protein content decreased. Fiber content remained unchanged. The onset of rancidity in samples packed in laminate bags.

Pinipig samples in aluminum pouches were relatively stable over the three months of storage. Thus, it was a better packaging material because of its greater resistance to the entry of moisture and gases.

Puffed pinipig was comparable in sensory attributes of a commercial rice flake product. Pinipig-based products like "bibingka", "suman", "kalamay" and "sinukmani" were also preferred over those prepared from either whole or ground rice. The retention of green color and the characteristic rice odor and flavor were the primary sensory attributes affecting their acceptability. The best pinipig was processed from the waxy rice.

Document Type

Dissertation

Degree

Doctor of Philosophy in Food Science

College

Graduate School (GS)

Adviser/Committee Chair

Leoncio C. Raymundo

Committee Member

Virgilio V. Garcia, Nieva L. Librojo-Basilio, Erlinda I. Dizon

Language

English

LC Subject

Rice--Processing

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 996 1995 F61 H87

Notes

Doctor of Philosophy ( Food Science)

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