Effect of maltodextrin and storage time on overall quality of wheat grass fortified rice cake
2017
Das, A. | Ray, S. | Raychaudhuri, U. | Chakraborty, R.
An attempt was made to study the effect of stabilizer (maltodextrin) on rheology, texture,moisture of rice cake on three different concentrations in 7 day storage period. 0.5%, 1%and 2%, of maltodextrin were added on total weight of the rice cake sample. Volume of ricecake is indirectly proportional to the percentage of maltodextrin in the rice cake. Rheologicalparameters were seen to increase on maltodextrin addition suggesting increase in rigidity of thesamples. Maltodextrin has a good effect on texture improver during storage period. There is arelationship between moisture and hardness of the product. Color remains better than controlsample during 7 days storage time.
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Эту запись предоставил Universiti Putra Malaysia