Effect of process conditions on physical and physicochemical properties of instant jasmine rice | ผลของกระบวนการผลิตต่อสมบัติทางกายภาพและเคมีกายภาพของข้าวหอมมะลิกึ่งสำเร็จรูป
2008
Waraporn Prasert(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Prisana Suwannaporn(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:[email protected]
In modern lifestyles, instant foods are becoming more popular. Instant was offered as a consumer's choices. Instant rice processed still faced problems in rehydration time and quality. This research aimed to study the effect of moisture content, pressure and drying temperature on physical and physicochemical properties using response surface methodology (RSM). Hardness, chewiness and whiteness index (WI) were used as responses because of high R sup(2) (0.927, 0.633 and 0.836 respectively). When increase moisture content and pressure, hardness and chewiness of rice decreased. At low moisture content, whiteness index increased when pressure increased. But at high moisture content, whiteness index decreased when pressure increased. Only pressure and moisture content effect density, rehydration ratio and volume increase. This result explained by moisture content and pressure cause porosity in kernels. Viscosity of instant rice was study using RVA found that pressure had main effect on pasting properties. All viscosity parameters of instant rice were far lower than milled rice. It indicated rapid water absorbing water more rapidly and required shorter cooking time.
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Эту запись предоставил Kasetsart University