| Author | Tanakorn Jantaraprapa |
| Call Number | AIT Thesis no.FB-13-11 |
| Subject(s) | Rice Processing
|
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of EngineeringinFood Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-13-11 |
| Abstract | The objective of this study was to study the effect of soaking time and soaking temperature to get the same cooking time on both KDML 105 and Hom Nil rice varieties. Blended rice(KDML 105 and Hom Nil)using mixture design and find out optimum water-to-rice ratio of KDML 105, Hom Nil and water. Both of KDML 105 and Hom Nil rice wereapplied to investigate the effects of hot air and fluidized bed drying and drying temperatures on the quality of instant blendedrice. Electric rice cooking, excess boiling water and microwave cooking method were performed to study the effect of rehydration techniques on the quality of both reconstituted instant rice.Thai Aromatic rice of Khoa Dawk Mali (KDML 105) and Hom Nil were used to develop instant blended rice product. The maximum moisture content of soaked Hom Nil rice increased to 37.83%w.b. at 12 hr. However, when the soaking duration increased more than 10 hr., the grains started to burst and split out. Also, starch leaked out from the rice husk. Thus, the optimum soaking time and soaking temperature werechosen at 45°C for 10 hr.The hardness, stickiness and colorattributes were affected by water-to-rice cooking ratio. Increasing the portion of Hom Nil led to increase hardness and stickiness. For overall preference, the highest score was obtained at the ratio about 8% KDML 105: 23% Hom Nil: 69% water. The result showed panelists preferred blended rice at these ratios because it was shown a good in appearance and better flavor and taste than other. Moreover, it provided the good grain separation.Two-cycle of soak-steam process at optimum conditions was performed to prepare both of cooked rice.Drying was conducted by hot air and fluidized bed drying at 90-130oC.Drying temperatures affected the qualities of instant KDML 105and HomNil rice. Bulk density and cooking time of instant both of rice decreased with increasing the drying temperature, while water uptake, color (b and a-value)and hardness increased with increasing drying temperature from 90-130oC. In case of %breakage for both of instant rice, %breakage increased with increasing drying temperature of hot air drying technique. On the other hand, %breakage decreased with increasing drying temperature of fluidized bed drying technique.Rehydration characteristic of both reconstituted rice depended on the rehydration techniques. The proper rehydration technique of adding boiling water was used for rehydrating instant KDML 105 by hot air drying of 90°C. On the other hand, the proper rehydration technique of adding boiling waterwas used for rehydrating instant Hom Nil rice by fluidized bed drying of 130°C.In addition, the optimum rehydration technique of adding boiling water could make both of reconstitute rice cooking at the same time were 10.67 min for KDML 105and 11.33 min for Hom Nil rice, respectively. |
| Year | 2013 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-13-11 |
| 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) | DAnil KumarAnal;Muanmai Apintanapong; |
| Scholarship Donor(s) | Royal Thai Government;Asian Institute of Technology Fellowship; |
| Degree | Thesis (M. Eng.) - Asian Institute of Technology, 2013 |