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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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Main Author: Jiamjariyatam, R.
Format: Journal Contribution
Language:English
Published: 2019
Subjects:
Rice
Starch
Inulin
Carbohydrate content
Mixing
Heating
Scanning microscopy
Physical properties
Statistical analysis
Hardness
Moisture content
Texture
Amylose
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/16024
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spelling oai:http:--agris.upm.edu.my:0-16024Microwavable expanded-snack from native rice starch : influence of inulin and amylose contentJiamjariyatam, R.RiceStarchInulinCarbohydrate contentMixingHeatingScanning microscopyPhysical propertiesStatistical analysisHardnessMoisture contentTextureAmyloseThis 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.2019-08-02T01:22:23Z2019-08-02T01:22:23Z2017Journal ContributionArticleNon-RefereedInternational Food Research Journal (Malaysia), 24 (5), p. 1956-19622231-7546http://agris.upm.edu.my:8080/dspace/handle/0/16024MY2019050706enhttp://www.ifrj.upm.edu.my/24%20(05)%202017/(16).pdfThailandhttp://www.oceandocs.org/license
institution AGRIS
collection AGRIS
language English
topic Rice
Starch
Inulin
Carbohydrate content
Mixing
Heating
Scanning microscopy
Physical properties
Statistical analysis
Hardness
Moisture content
Texture
Amylose
spellingShingle Rice
Starch
Inulin
Carbohydrate content
Mixing
Heating
Scanning microscopy
Physical properties
Statistical analysis
Hardness
Moisture content
Texture
Amylose
Jiamjariyatam, R.
Microwavable expanded-snack from native rice starch : influence of inulin and amylose content
description 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.
format Journal Contribution
author Jiamjariyatam, R.
author_facet Jiamjariyatam, R.
author_sort Jiamjariyatam, R.
title Microwavable expanded-snack from native rice starch : influence of inulin and amylose content
title_short Microwavable expanded-snack from native rice starch : influence of inulin and amylose content
title_full Microwavable expanded-snack from native rice starch : influence of inulin and amylose content
title_fullStr Microwavable expanded-snack from native rice starch : influence of inulin and amylose content
title_full_unstemmed Microwavable expanded-snack from native rice starch : influence of inulin and amylose content
title_sort microwavable expanded-snack from native rice starch : influence of inulin and amylose content
publishDate 2019
url http://agris.upm.edu.my:8080/dspace/handle/0/16024
_version_ 1819285220405280768
score 13.4562235

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