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Effect of Extrusion Conditions, Monoglyceride and Gum Arabic Addition on Physical and Cooking Properties of Extruded Instant Rice

Jittimon Wongsa, Vilai Rungsardthong, Dudsadee Uttapap, Buddhi Prasad Lamsal, Chureerat Puttanlek

Abstract


Rice flour and tapioca starch 90/10% (w/w) were blended with monoglyceride at concentations of 0.5, 1.0 and 1.5% (w/w). Each moisture-adjusted (25 and 30% wet basis) blend was fed via hopper into a single screw extruder. Screw speed of 70 rpm and barrel temperature were varied at 100 and 120°C for full factorial experimental design. Extruded instant rice with monoglyceride at 1.0 and 1.5% (w/w) showed better appearance with less stickiness and increased hardness and whiteness after rehydration compared to the product without
monoglyceride. Addition of gum arabic could improve the texture of the products and exhibited comparable
overall acceptance compared to the commercial product.


Keywords



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