Process Optimization and Characterization of Popped Brown Rice

作者：Mir Shabir Ahmad^*; Bosco Sowriappan John Don; Shah Manzoor Ahmad; Mir Mohammad Maqbool; Sunooj Kappat Valiyapeediyekkal

来源：International Journal of Food Properties, 2016, 19(9): 2102-2112.

DOI：10.1080/10942912.2015.1105254

• Brown rice
• Popping
• Expansion ratio
• Response surface methodology
• Physical properties

The popping process was optimized for brown rice based on an expansion ratio. A central composite design with interactive effect of three independent variables, including salt content (1-2.5 g/100 g raw material), moisture content (13-17 g/100 g raw material), and popping temperature (210-240 degrees C) was used to study their effects on the expansion ratio of rice using response surface methodology. The experimental values of expansion ratio were ranged from 5.24 to 6.85. On fitting the experimental values of expansion ratio to a second order polynomial equation, a mathematical model with the predictability was developed with the statistical adequacy and validity (p ? 0.05). From the model, the optimal condition including salt content (1.75 g/100 g raw material), moisture content (15 g/100 g raw material), and popping temperature (225 degrees C) were predicted for a maximum expansion ratio of 6.79, which was then proved to be 6.85 through experiment. Raw and popped brown rice were investigated for physical properties including hardness, L*, a*, and b* value, length/breadth ratio, bulk density, and minerals, which showed the significant differences. The optimized popped rice sample was evaluated for structural, spectroscopic, and thermal properties, which showed the significant difference from raw rice.

• 出版日期2016