Premium
Effect of puffing conditions on physical properties and rehydration characteristic of instant rice product
Author(s) -
Wongsa Jittimon,
Uttapap Dudsadee,
Lamsal Buddhi P.,
Rungsardthong Vilai
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13011
Subject(s) - instant , food science , water content , tray , moisture , mathematics , response surface methodology , chemistry , materials science , botany , composite material , biology , statistics , geotechnical engineering , engineering
Summary The aim of this work was to study the effects of puffing conditions on the properties of instant rice and to obtain optimal processing condition for product with rehydration time within 5 min. Thai jasmine rice was soaked, cooked and dried at 80 °C in a tray dryer before being puffed at different moisture contents (15–20% wb), temperatures (200–220 °C) and time intervals (20–30 s). The rice puffed at higher moisture contents and puffing temperatures for longer time exhibited higher volume expansion ratios and shorter rehydration times. Presumably, case hardening of the grain surface occurred. Instant rice that can be rehydrated in 5 min with more acceptable hardness than the commercial instant rice was obtained. Regression models to predict the quality of instant rice were developed using response surface methodology.