Effect of tertiary processing on physical, optical, phytochemical as well as rheological properties of high-protein rice.

This article focuses on the evaluation of physical, optical, phytochemical, and rheological properties of value-added products derived from CR Dhan 310, India’s first high-protein bio-fortified rice variety developed by ICAR-National Rice Research Institute, Cuttack. The study compares raw, parboiled, puffed, popped, and flaked rice forms, finding that thermal processing methods such as puffing, popping, and flaking significantly increase grain dimensions, surface area, and phytochemical content while causing minimal protein loss. Rheological analysis showed that processed rice products have reduced pasting times compared to raw rice, indicating easier cooking and potential for ready-to-eat applications. These findings suggest that processing CR Dhan 310 rice enhances its nutritional and functional qualities, supporting its use in combating malnutrition and promoting nutritional security.