Valorization of Basmati-370 rice brokens into pregelatinized basmati rice flour and its characterization studies

Abstract:

Among various rice cultivars, Basmati rice is recognized as a small but unique group owing to its distinctive aroma, delightful flavor, and texture. During milling, 20-30% of Basmati rice becomes broken grains, which are typically sold at low prices. Due to limited awareness about transforming these broken pieces into value-added products, they are commonly utilized as flour or animal feed. To enhance the utilization of Basmati-370 brokens, converting them into pre-gelatinized rice flour presents a promising approach. Pre-gelatinized rice flour has significant potential for producing high-quality noodles and pasta. This study focused on hydrothermal pre-gelatinization and its impact on the quality of Basmati-370 broken rice flour. The color parameters (L*, a*, and b*) of the pre-gelatinized flour exhibited notable differences based on various treatment conditions. Specifically, increasing steeping time, temperature, and steam cooking resulted in a decrease in lightness (L*), while redness (a*) and yellowness (b*) values increased with higher treatment intensity. The pre-gelatinization process also elevated the flour’s water activity. Furthermore, treatments influenced the bulk density, which was affected accordingly. Microstructural analysis revealed that treated flour had significantly altered structures compared to untreated samples, with starch granules appearing expanded and partially gelatinized. Correlation analysis highlighted interactions between physical properties and pre-gelatinization; notably, the L* value negatively correlated with a* and b* values, positively correlated with bulk density, and negatively correlated with water activity. Storage studies showed a significant decline in color parameters over time, while water activity increased due to moisture absorption, accompanied by a decrease in bulk density likely due to rising moisture content. With the advancement of storage period, significant changes in water absorption index and swelling power was observed.