Processing, packaging and storage stability of pinipig (rice flakes)
1997
Hurtada, W.A. | Raymundo, L.C. (Philippines Univ. Los Banos, College, Laguna (Philippines). Inst. of Human Nutrition and Food)
Waxy (IR65), intermediate amylose (IR24), and non-waxy (IR64) rices were processed into pinipig or rice flakes and dry-puffed either at 154-170 deg C in an open pan or at 240 deg C using a puffing gun. Changes in the chemical composition during processing were monitored. Flaking did not significantly alter the protein, fat, fiber, iron and calcium contents of soft-dough rice regardless of variety. The moisture content, starch, ash, phosphorus, the B-vitamins and B-carotene, however, decreased significantly on flaking. The decrease in starch content was concomittant with an increase in reducing sugar level. The method of puffing employed had a profound influence on the chemical composition of pinipig. Gun-puffing generally resulted in a significant reducation in nutrients compared to pan-puffing because of the higher temperature employed in gun-puffing. The shelf-life of pinipig packed in either aluminum pouch or laminated plastic (PE) bag under ambient condition was similarly evaluated. Pinipig samples packed in aluminum pouch were more stable than those packed in PE bag during storage. Sensory attributes of pinipig-based products or Filipino delicacies such as bibingka, suman, kalamay and biko showed that these were preferred over those made from either whole of ground rice. Waxy rice produced the best quality pinipig
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