Novel infrared puffing: Effect on physicochemical attributes of puffed rice (Oryza sativa L.)

The effect of novel infrared (IR) puffing and various IR powers (350, 450, and 550 Watts [W]) at various distances (10, 20, and 30 cm) on physicochemical characteristics of puffed rice (puffing properties, color, total phenolic content [TPC], antioxidant activity, peroxide value, and morphology) was investigated. By reducing the distance and increasing the IR power, the volume puffing was significantly increased (p <.05), and bulk density was significantly decreased (p <.05) but there was no significant difference in the length/breadth ratio. The IR puffing effect on color, the TPC, antioxidant activity, and food compounds' analysis through Fourier transform infrared (FTIR) spectra were significant (p <.05) during IR puffing. The scanning electron microscopy (SEM) images showed that by increasing the IR power and decreasing the sample distance from the IR source, the size of protrusions was increased (the volume of the protrusions). The maximum increase in the protrusions size was observed in 10 cm distance and 550W power of IR. This is the first report on the IR puffing of rice and according to the results, the IR puffing technology has a high efficiency at the rice puffing.

Automated summary

This study investigated the effect of novel infrared puffing on the physicochemical characteristics of puffed rice. The results showed that reducing the distance and increasing the infrared power significantly increased the volume puffing and decreased the bulk density. Infrared puffing had significant effects on color, total phenolic content, antioxidant activity, and food compounds. Increasing the infrared power and decreasing the sample distance from the infrared source increased the size of protrusions.