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Author Prasert, Waraporn
Alternative Author Kasetsart University
TitleEffect of process conditions on physical and physicochemical properties of instant jasmine rice/Waraporn Prasert and Prisana Suwannaporn
Alternative Titleผลของกระบวนการผลิตต่อคุณสมบัติทางกายภาพและเคมีกายภาพของข้าวหอมมะลิกึ่งสำเร็จรูป
ImprintBangkok : Kasetsart University, 2008
Call# FOOD 6362

CALL # Volume Number Month Year Barcode Status
Available

JournalThe Proceedings of 46th Kasetsart University Annual Conference; No.7, Subject: Agro-Industry, 29 January - 1 February 2008 / Organized by Kasetsart University ... [et al.]
AbstractIn modern lifetyles, instant foods are becoming more popular. Instant was offered as a consumer's choice. Instant rice processed still faced problems in rehydration time and quality. This research aimed to study the effect of moisture content, pressure and drying temperature on physical and physicochemical properties using response surface methodology (RSM). Hardness, chewiness and whiteness index (WI)were used as responses because of high R superscript 2 (0.927, 0.633 and 0.836 respectively). When increase moisture content and pressure, hardness and chewiness of rice decreased. At low moisture content, whiteness index increased when pressure increased. But at high moisture content, whiteness index decreased when pressure increased. Only pressure and moisture content effect density, rehydration ratio and volume increase. This result explained by moisture content and pressure cause porosity in kernels. Viscosity of instant rice was study using RVA found that pressure had main effect on pasting properties. All viscosity parameters of instant rice were far lower than milled rice. It indicated rapid water absorbing water more rapidly and required shorter cooking time.
Descript677 p. ; 464-472
SubjectInstant rice
Response Surface Methodology
ข้าวหอมมะลิกึ่งสำเร็จรูป
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