EFFECT OF PUFFING TEMPERATURE AND PUFFING TIME ON QUALITY CHARACTERISTICS OF PUFFED RICE
Quick rehydration time and good textural properties are important requirements for instant rice product.To achieve these requirements, the instant rice should be a very porous structure which can be produced by puffing technique.This work was therefore studied on the effects of puffing temperature and time on qualities of instant rice in terms of rehydration time, textural properties, color and microstructure.Jasmine brown rice was soaked in the water at ambient temperature for 10 min before cooking by boiling method.The cooked rice was initially dried at the temperature of 80 °C by hot air tray dryer until the moisture content decreased to 20％ dry basis (d.b.).The cooked rice was then puffed at 200, 220 and 240 °C by hot air tray dryer for 20, 30 and 40 s until the moisture content was 8％ (d.b.).The dried samples were rehydrated in hot water before testing the qualities.The high puffing temperature and long puffing time resulted in more pores and large cavities in grain.More porous structure from high puffing temperature and long time could reduce the rehydration time.The puffing temperature and time did not affect hardness and stickiness of puffed rice after rehydration, but such textural properties were lower than those of freshly cooked rice.
porous structure puffed rice rehydration time textural property
O.Rewthong S.Prachayawarakorn C.Taechapairoj S.Soponronnarit
Energy Technology Division,School of Energy,Environment and Materials,King Mongkut’s University ofTe Engineering,Faculty of Engineering,King Mongkut’s University of TechnologyThonburi,126 Pracha u-tid Biotechnology,Faculty of Engineering and Industrial Technology,Silpakorn University,Sanamchandra Pal Energy Technology Division,School of Energy,Environment and Materials,King Mongkut’s University of T
国际会议
The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)
天津
英文
1-6
2011-09-18（万方平台首次上网日期，不代表论文的发表时间）