Processing suitability of Philippine glutinous rice varieties for cracker production
1999
Ayap, J.N. | Yoshi, Y. (Philippine Rice Research Inst., Maligaya, Munoz, Nueva Ecija 3119 (Philippines))
Arare, crackers from glutinous rice, is a traditional food product in Japan that has found a big niche in the market. The feasibility of using Philippine glutinous rice varieties for arare production was determined. Four Philippine (indica) and four Japanese (japonica) rices were analyzed for their physical and chemical properties as raw rice, dried rice cake (kiji), and arare. Bulk volume, the main parameter for quality evaluation, was higher for arare from the Japanese rices (671.0-699.9 ml/100 g) than that from the Philippine rices (498.0-609.3 ml/100 g). This may be due to the lower crude protein content of the former (6.85-7.24 percent vs. 7.87-9.62 percent) or its higher quality of retrogradation (71.03-75.71 percent vs. 63.31-70.72 percent). The difference of the viscosity properties before and after processing may be another factor. As raw rice flour, the Philippine rices had higher peak viscosity (786-973 BU) compared with the Japanese samples (637-740 BU). Analysis of the Kiji flour, on the other hand, revealed a peak viscosity of 118-245 BU and 510-575 BU for the Philippine and Japanese rices, respectively. Based on the expansion of arare, the Japanese rices performed better than rice from the Philippines. IR65 gave the highest bulk volume among the samples of the latter. This might further improve if the amount of non-glutinous rice is significantly reduced
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