Effect of grinding methods for flour characterisation of Pusa 1121 basmati rice brokens

Abstract

This study attempted to evaluate dry, semi dry and wet grinding methods on flour characteristics of Pusa 1121 basmati rice brokens. The flour obtained through grinding methods was characterized based on for physicochemical, morphological, pasting, flow properties, X-ray diffraction and Fourier transform infrared (FTIR) spectroscopy. Mean particle size of dry ground rice flour was higher in comparison to other grinding methods adopted. Amylose content (%) of flour analysed for different method dry, semi dry and wet was 21.76, 20.08 and 18.52, respectively. Dry ground rice flour contained higher peak viscosity (5353 cP) than the flour obtained from other grinding methods. Scanning electron micrographs revealed descriptive structural behaviour of representative grinding processes. Powder flow analysis is an effective tool to characterize the flow properties of powders to elucidate the effect of powder morphology, granule size and their distribution on flow behaviour and subsequent processing. The scanning electron microscopy, FTIR spectroscopy and X-ray diffraction pattern results indicated some minor changes in structure of rice flour. Different grinding methods resulted in variations in the physicochemical and other associated characteristics of rice flours suitable for specific uses.