Publication: Development of ready-to-eat rice starch-based puffed products by coupling freeze-drying and microwave
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Issued Date
2016
Resource Type
File Type
application/pdf
ISSN
9505423
Other identifier(s)
2-s2.0-84953835416
Rights Holder(s)
มหาวิทยาลัยศรีนครินทรวิโรฒ
Bibliographic Citation
International Journal of Food Science and Technology. Vol 51, No.2 (2016), p.444-452
Suggested Citation
Jiamjariyatam R. Development of ready-to-eat rice starch-based puffed products by coupling freeze-drying and microwave. International Journal of Food Science and Technology. Vol 51, No.2 (2016), p.444-452. doi:10.1111/ijfs.12989 Retrieved from: https://hdl.handle.net/20.500.14740/5702
Author(s)
Abstract
The rice starch mixtures with varying amylose contents (AC) of 0.12-19.00% weight were prepared by mixing waxy and nonwaxy rice starches. The 5% rice bran oil shortening was added in the starch paste. After gelatinisation, thin slabs of starch pastes were aged at 4 °C for 24 h. The aged slabs were dried by freeze-drying to obtain 25% moisture content. A microwave oven set to 600 J s-1 for 90 s was then used for puffing. The crucial factors affecting the snack purchase were texture and nutrition. The relative crystallinity and retrogradation enthalpy (Hr) of freeze-dried pellets increased with increasing the AC. From using a differential scanning calorimeter (DSC), endotherms of pellets were shown only when AC > 0.12%. An amylose-lipid complex was shown in pellets with AC ≥ 9.00%. Relationships between the AC and all puffed product properties were linear. Increasing AC provided greater hardness, fracturability, bulk density, but lower expansion ratio. From the sensory evaluation, the panellists preferred the puffed products with 9.00% AC. Increasing the AC gave higher crispness, hardness, brittleness, air cell opacity and density, but resulted in less puffiness. Thus, the microwave drying has the potential to puff a healthy expanded snack but giving the desirable properties depends on AC. Increasing amylose content results in more hardness, fracturability and bulk density but less expansion ratio. The crystallinity provides a higher crispness but a lower puffiness. © 2016 Institute of Food Science and Technology.
Subject(s)
Cyclodextrins
Differential scanning calorimetry
Fracture mechanics
Gelation
Hardness
Low temperature drying
Microwaves
Oils and fats
Pelletizing
Slab mills
Starch
Textures
Thermal processing (foods)
Amylose-lipid complex
Differential scanning calorimeters
Freeze drying
Microwave drying
Product property
Relative crystallinity
Rice
Snack food
Drying
Differential scanning calorimetry
Fracture mechanics
Gelation
Hardness
Low temperature drying
Microwaves
Oils and fats
Pelletizing
Slab mills
Starch
Textures
Thermal processing (foods)
Amylose-lipid complex
Differential scanning calorimeters
Freeze drying
Microwave drying
Product property
Relative crystallinity
Rice
Snack food
Drying