Production of aromatic coated rice
1994
Linda Pongphasuk
Production of aromatic coated rice was studied using three polished rice varieties namely RD.8, RD.23, Sao Hai and Khao Dok Mali 105 as the standard rice coated with three different aroma i.e. pandan extract, synthetic pandan and synthetic jusmine. The major component of coating solution was oxidized starch. Spouted bed system was used as the aromatic coated rice method with the minimum spouted bed speed 13-53 cm/sec. The product was known as the aromatic coated rice and which was obtained by mixing the aromatic coated rice with normal polished rice at the ratio of 1:15 for synthetic flavor coated rice and 1:1 for extracted flavor coated rice. The product was packed in laminated polypropylene aluminium foil bags in vacuum and stored at 27 and 45 deg C. During the shelf-life testing, it found that moisture content decreased in week 6, 8 and 10 but the storage temperature is not effect to moisture content. TBA No. increased during storage time especially there were rapidly changing at 45 deg C. Only rice varieties were effected to brightness and color but temperature and storage time was not effected. The texture will toughten when kept the product for 3 months. Extracted pandan rice had the highest score for taste panels follow by synthetic pandan and jusmine, respectively. furthermore, the taste panels preferred the rice variety RD.23 as same as Khao Dok Mali 105 and preferred the pandan extracted rice than the commom rice. The shelf-life was predicted by Q10 technique. It found that the aromatic rice variety RD.8, RD.23, Sao Hai and Khao Dok Mali 105 at 27 deg C has shelf-life for 36, 40, 42 and 44 months and at 45 deg C for 3.5, 4.0, 4.5 and 4.5 months, respectively.
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Эту запись предоставил Kasetsart University