Processing, packaging and storage stability of pinipig (rice flakes)

Issue Date

1-1996

Abstract

Waxy (IR65), intermediate amylose (IR24), and non-waxy (IR64) rices were processed into pinipig or rice flakes and dry-puffed either at 154-170 C in an open pan or at 240 C using a puffing gun. Changes in the chemical composition during processing were monitored.

Flaking did not significantly alter the protein, fat, fiber, iron and calcium contents of soft-dough rice regardless of variety. The moisture content, starch, ash, phosphorus, the B-vitamins and ß-carotene, however, decreased significantly on flaking. The decrease in starch content was concomitant with an increase in reducing sugar level.

The method of puffing employed had a profound influence on the chemical composition of pinipig. Gun-puffing generally resulted in a significant reduction in nutrients compared to pan-puffing because of the higher temperature employed in gun-puffing.

The shelf-life of pinipig packed in either aluminum pouch or laminated plastic (PE) bag under ambient condition was similarly evaluated. Pinipig samples packed in aluminum pouch were more stable than those packed in PE bag during storage.

Sensory attributes of pinipig-based products or Filipino delicacies such as bibingka, suman, kalamay and biko showed that these were preferred over those made from either whole or ground rice.

Waxy rice produced the best quality pinipig.

Source or Periodical Title

Philippine Agricultural Scientist, The (Formerly: The Philippine Agriculturist)

ISSN

0031-7454

Volume

80

Issue

1 & 2

Page

65-86

Document Type

Article

College

College of Agriculture and Food Science (CAFS)

Frequency

quarterly

Physical Description

chart ; graphs ; tables ; references

Language

English

En – AGROVOC descriptors

RICE; ORYZA; PROCESSING; THRESHING; SOAKING; STEAMING; FLAKING; DRYING; WINNOWING; CHAFF; FOOD PACKAGING; STORAGE; CHEMICAL ANALYSIS; MOISTURE CONTENT; THIAMINE; CAROTENES; AMYLOSE; CHEMICAL COMPOSITION; ORGANOLEPTIC PROPERTIES

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