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KMID : 1007519960050010014
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Food Science and Biotechnology
1996 Volume.5 No. 1 p.14 ~ p.20
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Optimization of Freeze Dried Instant Rice Production for Infant Foods
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Kim, Kwang Ok
Lee, Young Chun/Kim(Lee), Hye Young
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Abstract
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Optimum conditions of freeze-dried instant rice production for infant foods with full grain shape were determined using response surface methodology. In the first study, the weight ratio of water and rice was kept to 10:1 and soaking time, cooking time, and plate temperature of the drier were varied. The optimum conditions found were 72 min for soaking time, 34 min for cooking time, and 44℃ for plate temperature (Method 1). In the second study, the cooking time was fixed to 40 min. and the ratio of rice and water, soaking time, and the plate temperature of the drier were varied. The optimum conditions determined were 3:1 for the ratio of water and rice, 72 min for soaking time, and 52℃ for plate temperature (Method 2). Finally, the desirability of the two types of instant rice for infant food prepared at optimum conditions were examined by the sensory evaluation using a 9-point scale. Kernel wholeness was more desirable with the Method Ⅱ(p<0.001) while tenderness and the overall desirability were more desirable with the Method 1 (p<0.001 and p<0.05, respectively).
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