Effect of hydrocolloid and moisture content of ingredients on the breakfast flake from germinated brown rice flour
2011
Natthida Mahachairachan(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Kamolwan Jangchud(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Anuvat Jangchud(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Objective of this study was to determine the effects of hydrocolloid and moisture content of ingredients on the qualities of breakfast flake from germinated brown rice flour. The 3*3 factorial arrangement in completely randomized design was employed with two factors: three levels of xanthan gum (0, 1and 2) and three levels of moisture content (10, 20 and 30 percent wet basis) before baking. The result showed that increasing moisture content and amount of xanthan gum resulted in increasing product moisture, water activity and water absorption but decreasing of solubility. The increasing moisture content before baking resulted in decreasing hardness and density of the product. The increase of xanthan gum resulted in increasing hardness and density of the product . The optimal formula of breakfast flake from germinated brown rice flour was 0 percent xanthan gum and 30 percent moisture content. Water activity and hardness of product were 0.39 and 137.14 N, respectively. The overall liking was rated at like moderately (7.2)
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