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KMID : 1134820120410060846
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 6 p.846 ~ p.852
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Effect of Moisture Content and Temperature on Physical Properties of Instant Puffed Rice Snacks
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Tie Jin
Yu Je-Hyeok
Ryu Gi-Hyung
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Abstract
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The physical properties of instant puffed rice snacks with non-glutinous, glutinous, and steamed non-glutinous rice were evaluated at different moisture content and puffing temperatures. Raw materials were tempered to 9%, 12%, 15%, and 18% moisture content and puffed at 200oC, 210oC and 220oC. With the increase in moisture content and puffing temperature, puffed snacks were less bulky. As the moisture content decreased and puffing temperature increased, the whiteness (L) value of puffed snacks decreased, while the redness (a) and yellowness (b) values increased. WSI and WAI were higher with an increase in moisture content and puffing temperature. Instant puffed rice snacks made from non-glutinous, glutinous, and steamed non-glutinous rice showed differences in bulk density, WSI, and WAI, while no difference was found in color values. When the moisture content increased from 9% to 15%, the cells within the products became more uniform and smaller. The instant puffed rice snacks made from glutinous rice showed the smallest and most uniform cell structure.
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KEYWORD
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instant puffed rice snack, instant puffing machine, moisture content, puffing temperature, physical properties
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