Microwavable expanded-snack from native rice starch : influence of inulin and amylose content
This study investigated the effects of dry basis amylose content (AC) of 4-28% w/w and inulin content (IC) of 5-25% on the structure and physical properties of microwavable rice starch-based expanded products. It was found that the structure and physical properties of ricebased products is influence...
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| Κύριος συγγραφέας: | |
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| Μορφή: | Journal Contribution |
| Γλώσσα: | English |
| Έκδοση: |
2019
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| Θέματα: | |
| Διαθέσιμο Online: | http://agris.upm.edu.my:8080/dspace/handle/0/16024 |
| Ετικέτες: |
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| Περίληψη: | This study investigated the effects of dry basis amylose content (AC) of 4-28% w/w and inulin content (IC) of 5-25% on the structure and physical properties of microwavable rice starch-based expanded products. It was found that the structure and physical properties of ricebased products is influenced by the interaction between AC and IC. Expanded products can be obtained by using 10% shortening. Snack products were expanded in a 660 W microwave oven. It was generally observed that maximum expansion occurs in products of 4% AC and 25% IC. The highest expansion of product related to the lowest relative crystallinity (RC) in the starch gel and lowest gel hardness. With constant IC, the RC and gel hardness increased with AC. However, a constant AC, with increasing IC resulted in a lower RC and gel hardness. The higher AC resulted in greater hardness and bulk density, but a lower degree of expansion in the product. At a constant AC, increasing the IC resulted in a lower hardness and bulk density, but higher degree of expansion of products and provided uniformity of air cell size and fine structure. |
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