Investigating the cooking texture of commercially milled rice by back extrusion test | |
| Author | Venkatachalam, Mythily |
| Call Number | AIT Thesis no.FB-04-09 |
| Subject(s) | Rice--Milling Food texture |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-04-09 |
| Abstract | In general, cooking rice palatability is governed mainly by its texture. Back extrusion test was used as instrumental measurement for the evaluation of cooking texture. Three Thai rice va1ieties hardness were measured with different test cell configurations as a function of water-to-rice ratio. It was observed that the peak extrusion force was depending on the test cell configuration and the variety. Also, the peak extrusion force was exponentially decreasing with increasing water - to-rice ratio. Relationship was developed between the maximum force and water-to- rice ratio. It was observed that the parameters 'A' and 'B' in the relationship were depending on the physico-chemical properties of rice and test cell configurations. Parameter A was much influenced by both physico-chemical properties of rice and test cell configurations. In addition, parameter 'B' is not showing much influence on physio-chemical properties. It is possible to develop inter- relationship between parameter 'A' and test cell configurations for each variety by keeping parameter 'B' value as average value of 1.14 for the variety KDML105, 1.21 for Rd23 and 1.28 for the variety SPR90.The predictions from the predictive models were then compared with the experimental results repo1ted in previous studies. The overall results of this study showed that peak extrusion force could be calculated from the predictive model for any test cell configurations and water- to-rice ratio of three varieties. |
| Year | 2004 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-04-09 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Jindal, Vinod K. |
| Examination Committee(s) | Athapol Noomhorm; Rakshit, Sudip K. |
| Scholarship Donor(s) | Government of the Netherlands |
| Degree | Thesis (M.Eng.) - Asian Institute of Technology, 2004 |