Puffed rice

Generality

Puffed rice, or puffed rice (in English), is a food that is obtained from the seeds of the cereal Oryza sativa.

The grains of rice, to become "puffed", are subjected to the so-called blowing process (in English to puff).
Puffed rice, like many other similarly processed cereals, is served as street food in India (under the name of mudhi or murmur) and is widely used in breakfast foods and sweet and savory snacks around the world.
Usually, the production of puffed rice involves heating the seeds with steam and high pressure, but the method can vary significantly based on technological availability.



Cold Chocolate Cake and Puffed Rice

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Nutritional Characteristics

Puffed rice is a product that belongs to the III fundamental group of foods and is above all a source of starch and dietary fiber.
It is a food of vegetable origin, with a rather high energy density, mostly coming from carbohydrates; the rest of the calories come from proteins and lipids.

Puffed rice carbohydrates are complex, peptides have a medium biological value (value not present in the table) and mainly unsaturated fatty acids. Cholesterol is absent and the fibers are well relevant.
The saline profile of puffed rice is characterized by a good supply of iron, while the vitamin one shows an excellent content of thiamine (vit B1) and niacin (vit PP).

Nutritional composition per 100g of Puffed Rice

Nutritional values ​​(per 100 g of edible portion)

Chemical composition Value for 100g Edible part 100% Waterfall 3.9g Proteins 7.0g Total lipids 0.8g   Saturated fatty acids 0.32g Monounsaturated fatty acids 0.18g Polyunsaturated fatty acids 0.34g Cholesterol 0.0mg Carbohydrates available 87.8g   Starch 87.8g Soluble sugars 0.0g Total fiber 1.4g   Soluble fiber - g Insoluble fiber - g Phytic acid - g Alcohol 0.0g Power 383.0kcal Sodium 5.0mg Potassium 116.0mg Iron 2.9mg Football 9.0mg Phosphorus 118.0mg Magnesium - mg Zinc 1.1mg Copper - mg Selenium - µg Thiamine 0.44mg Riboflavin 0.26mg Niacin 3.52mg Vitamin A retinol eq. 0.0µg C vitamin 0.0mg Vitamin E 0.12mg

Puffed rice is a food that can be included in most nutritional regimes, as long as the portions respect any pathological conditions. For example, puffed rice should be used in moderation in the diet against overweight, hyperglycemia, type 2 diabetes mellitus (also considering the high glycemic index) and hypertriglyceridemia.
Puffed rice does not contain gluten, but it cannot be excluded that it can be contaminated inside the production plants. In theory, it is a suitable food for the diet against celiac disease.
It is granted in vegetarian and vegan diets.
The average serving of puffed rice is around 25-45g (90-160kcal).

Methods for Making Puffed Rice

The so said walls (or mouri) is an Indian preparation based on rice heated in an oven together with sand; this process makes the rice less perishable. Muri is a sort of rice-based popcorn, or “pop-rice”.
In fact, puffed rice is formed by the reaction of superheated starch and water inside the outer integument. Unlike popcorn, rice seeds are naturally deprived of the necessary moisture, therefore they need to be steamed. Puffed rice can therefore be obtained by heating the grains (already steamed) in the oven or in a pan with a little oil; this recipe is called crisped rice.

Another system for blowing rice is the "puffing gun", where the seeds are brought to the appropriate humidity level and violently pressurized at about 13-14 bar. When the pressure is released, the internal gas tends to swell suddenly, giving rise to a rather spongy puffed rice.

The rice can be blown from a pasta to be extruded into small balls which are then heated quickly. The moisture, visible in bubbles in the dough, expands and swells the rice.

Contemporary puffed rice is mainly produced thanks to a method invented by the American Dr. Alexander P. Anderson. While trying to establish the water content of a single starch grain, he accidentally came across puffing in 1904. He then introduced the first blow molding machine at the “World's Fair in Saint Louis” (Missouri), where with eight blowing "guns" he rained the puffed rice onto the crowd. A billboard defined the scenario as "The" eighth wonder of the world ".

Once the principle was discovered, Anderson's technique and technology were harnessed by the “Kellogg" s "and" Quaker Oats ", two companies still operating in the sector.

The discovery of puffed rice was followed by the advent of rice cakes.

Uses of Puffed Rice

In the United States, in Europe and therefore also in Italy, puffed rice is a food that falls above all among those for breakfast (with milk), rice cakes (as a substitute for bread), various sweet snacks and some recipes for desserts.
However, puffed rice is a food that has its roots especially in the Indian area of ​​the Asian continent, where it constitutes an "offering in the various ceremonies. Let's see some typical uses of India and neighboring areas."

• Bhel puri, a snack (or chaat) very popular
• The mudhi, is a basic food for the breakfast of the inhabitants of Odisha, who through the institutions have applied for recognition for "Geographical Indication" (IG)
• Merapakai bajji or Chilli Bajjis, or fried peppers stuffed with puffed rice
• Murh, that is the puffed rice to accompany various dishes based on potatoes and fried onion or fried fish or mutton curry.

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