Effect of puffing conditions on physical properties and rehydration characteristic of instant rice product |
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| Authors: | Jittimon Wongsa Dudsadee Uttapap Buddhi P Lamsal Vilai Rungsardthong |
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| Affiliation: | 1. Department of Agro‐Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro‐Industry Research Center, King Mongkut's University of Technology North Bangkok, Bangkok, Thailand;2. Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, Thailand;3. Department of Food Science and Human Nutrition, College of Agriculture and Life Sciences, Iowa State University, Ames, IA, USA |
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| Abstract: | 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. |
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| Keywords: | Food quality porosity rehydration rice sensory evaluation texture |
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