Effects of composition and processing on qualities of spray dried rice creamer | |
| Author | Narisara Chanasit |
| Call Number | AIT Thesis no.FB-12-03 |
| Subject(s) | Rice products Rice creamer |
| Note | A thesis submitted in partial fulfillment of the re quirements for the degree of Master of Engineering in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-12-03 |
| Abstract | The aim of this study was to investigate the qualit y of the commercial coffee creamer for comparing with developed rice creamer, to study the effect of rice solution and oil on qualities of liquid rice creamer and to inve stigate the optimum operating conditions of spray drying (drying temperature) on quality of rice creamer. The composition of liquid rice creamer at various ratios between rice solutio n and oil during homogenization process were studied. Liquid rice creamer was further proce ss to produce rice creamer powder by spray drying at various inlet temperatures (180, 20 0 and 220 o C). The physio-chemical properties and sensory evaluation from different sa mples were determined and compared with the commercial coffee creamer reference produc ts. By the determination of quality of six commercial b rands of coffee creamer, statistical analysis did not indicate significantly difference among five samples (P>0.05) except one sample. All properties of the five brand s were established as the acceptable indices of coffee creamer, the following acceptable levels in general quality were obtained: 29.82±2.90% for fat content, 2.83±0.22 % wet basis for moisture content, 0.66±0.04 for solubility, 86.74±1.9 for whiteness of creamer, 172.36±18.27 μm for particle size and 1283.98±92.98 kg/m 3 for particle density. The optimum the amount of emulsifier and pressure o f high pressure homogenizer for producing liquid rice creamer was 2% distilled monoglycerides and 500 bar, respectively. Liquid rice creamer formulations did not show any syneresis and oiling-off. The best processing conditions to obtain good quali ty liquid rice creamer and high preference from panelists found to be the compositi on containing the rice solution and oil at ratio of 75:15. Spray dried rice creamer powders had lower moisture content (3.31-3.74 % wet basis). Color of rice creamer powder was whiter tha t commercial coffee creamer. Spray dried rice creamer was more soluble (0.63-0.68), ha d large particle size (289.66 to 337.88 μm) and higher particle density than commercial cof fee creamer (1179.05-1358.52 kg/m 3 ). Fat content, lightness, a-value and whiteness of sp ray dried rice creamer powder significantly increased while moisture content, sol ubility, b-value, particle size and particle density of spray dried rice creamer powder signific antly decreased with the increasing in drying inlet temperature of spray dryer. The most a cceptability level from panelist was rice creamer at 220 o C inlet temperature ranged between “slightly like” to “moderately like”. |
| Year | 2012 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-12-03 |
| 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) | Athapol Noomhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Anal, Anil Kumar; |
| Scholarship Donor(s) | Royal Thai Government Fellowship; |
| Degree | Thesis (M. Eng.) - Asian Institute of Technology, 2012 |