Open AccessPrediction Models for Textural Properties of Puffed Rice Starch Product by Relative Crystallinity
Author(s) -
Jiamjariyatam Rossaporn,
Kongpensook Varapha,
Pradipasena Pasawadee
Publication year - 2016
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/jfq.12218
Subject(s) - crystallinity , food science , texture (cosmology) , materials science , starch , pellets , mathematics , composite material , chemistry , computer science , artificial intelligence , image (mathematics)
This research aimed to determine the textural attributes of fried puffed rice starch products by the relative crystallinity ( RC ) of pellets ( RC p ). Three factors, amylose content (AC), aging time and cooling rate were varied to obtain various levels of RC p . The different textural characteristics of the puffed rice products were evaluated by instrumental and descriptive sensory analysis. The higher AC and longer aging time resulted in higher RC p . Pellets with higher RC p had smaller and denser air cell structures and lower expansion, resulting in higher crispness, hardness and fracturability. High correlation between the RC p and the instrumental and the sensory texture characteristics were determined and regression models (with R 2 > 0.80) were established. These models can be used to predict some properties of puffed products, such as crispness, hardness, and brittleness. Panelists rated samples with an AC of 9% (in a range of 2.8–3.7% RC p ) highest in appearance and texture scores. Practical Applications The RC p and textural properties of puffed products can be affected by many factors including ingredients and process parameters. This study provides a better understanding of both the textural characteristics of puffed rice starch products using sensory and instrumental approaches, but also their correlations. The relationship between the RC p and sensory evaluation data can be applied for the prediction of puffing quality.