| Author | Ampa Somsak |
| Call Number | AIT Thesis no.FB-10-26 |
| Subject(s) | Rice products
|
| Note | A thesis submitted in partial fulfillment of the requirements for the Degree of Master of Science Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-10-26 |
| Abstract | Purple rice (Kummuser) was used to produce puffed rice. In this study, purple rice was soaked in 35 o C water for 3 hrs and then was sprouted in gaseous phase processing at the same temperature with total time of germination process of 24 hrs. The GABA cont ent could increase to 14.86 mg/ 100g in germinated purple rice. Before frying procedure was evaluated , the best condition for drying of germinated purple rice was determined. The equilibrium moisture content of germinated purple rice was 8.09, 7.38 and 6. 78 %wb at the drying temperature of 60, 70 and 80 o C, respectively. The drying temperature at 80 o C was selected to dry the germinated purple rice to obtain. In addition, two different drying mathematical models (Exponential and Page) were investigated. Th ey were compared with statistical parameters and regression coefficient. Page model (MR = exp( - kt n ) gave higher R 2 , lower of and lower RMSE than exponential model of hot air drying method. The Page model was also gave better curved fits than the exponent ial model. The study of rice puffing conditions, involved three factors the initial moisture content, frying temperature and time. The initial moisture content of 5, 12 and 17 %wb fried at 160, 180 and 200 °C for 10, 20 and 30 seconds were investigated t o fry dried germinated purple rice. The results showed that the moisture content of puffed rice product slightly increased with increase initial moisture content of germinated purple rice. The puffed rice had higher expansion ratio, lower bulk density, low er hardness and lighter color as initial moisture content increased. As initial moisture content of dried germinated purple rice increased, L* and b* values increased. Frying temperature and time influenced qualities of puffed rice product also. The oil co ntent of puffed rice product increased with increase in frying temperature and frying time. In contrast the moisture content of puffed rice product decreased with increase in frying temperature and time. The puffed rice had higher expansion ratio, lower bu lk density, lower hardness and lighter color as frying temperature and frying time increased. L* and b* values increased when frying temperature and frying time increased. Furthermore, the panelists moderately accepted the puffed rice in the sensory test. The optimization of the multiple responses was developed using desirability functions with the moisture content and the oil content to be minimized and expansion ratio to be maximized. The results showed that the optimum conditions for the best values o f each of the three responses occurred with an initial moisture content of germinated purple rice of 14%, an frying temperature of 197 o C and frying time of 10 s. Puffed rice was packed in 4 packaging conditions; polypropylene bag (Partial vacuum and non - vacuum) and aluminum foil (Partial vacuum and non - vacuum) under accelerated storage test at 50°C in hot air oven. Puffed rice packed in aluminum foil with partial vacuum condition could retain the qualities of puffed rice with obviously less changes in moisture absorption, hardness, and off - aroma. The puffed rice packed in polypropylene bag with non - vacuum condition presented the worst qualities of puffed rice. |
| Year | 2010 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-10-26 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Rakshit, Sudip Kumar; |
| Examination Committee(s) | Athapol Noomhorm;Anal, Anil K.; |
| Scholarship Donor(s) | Asian Institute of Technology Fellowship;RTG Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2010 |