Studies on puffing characteristics of cereal grains
1991
Sharif, M. | Chaudhry, M.H. | Saghir, T. (Wheat Research Inst., AARI, Faisalabad (Pakistan))
Nine different types of cereal grains i.e. paddy, wheat (Pak81), durum (Wadanak85), triticale (T183), barley (Jau83), maize, sorghum, millet and oats were evaluated for puffing quality. The traditional method failed to puff Pak81, Wadanak85, triticale and oats. Puffing percentage determined by traditional method was significantly different for paddy (40%), Jau83 (7%), maize (58%), sorghum (70%) and millet grains (35%). Mechanized puff drier proved to be significantly superior to the traditional method in assessing puffing yield and quality of cereal grains. Puffing quality of sorghum, Wadanak85 and Pak81 was significantly better than paddy, triticale, Jau83, maize, millet and oats. The values for puffing loss percentage and puffing volume ratio of paddy, Pak81, Wadanak85, Jau83, maize, sorghum and millet were significantly different. Their mean values were 2.27, 25.50, 20.77, 11.84, 19.51, 21.79, 7.82, 9.62 and 1:3, 1:16, 1:17, 1:15, 1:10, 1:23 and 1:16, respectively. Moisture content declined significantly but protein and ash contents were less affected.
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