Effect of high-temperature fluidized-bed drying on cooking, textural and digestive properties of waxy rice
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Author list: Jaiboon P., Prachayawarakorn S., Devahastin S., Tungtrakul P., Soponronnarit S.
Publisher: Elsevier
Publication year: 2011
Journal: Journal of Food Engineering (0260-8774)
Volume number: 105
Issue number: 1
Start page: 89
End page: 97
Number of pages: 9
ISSN: 0260-8774
Languages: English-Great Britain (EN-GB)
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Abstract
In this work, changes of the cooking and pasting properties as well as starch digestibility of waxy rice (RD6) during hot air fluidized bed drying were investigated. Re-moistened waxy rice at an initial moisture content of 28% dry basis (d.b.) was dried at 90-150 ฐC. Semi-dried waxy rice was tempered and dried again by ambient air until the moisture content reached 16% (d.b). It was found that the degree of gelatinization increased with an increase in the drying temperature. At 130 and 150 ฐC the appearance of some waxy rice kernels changed from opaque to translucent, indicating complete gelatinization. Thermal degradation of amylopectin granules during high-temperature drying caused the starch to be more rapidly digested; this led to lower peak viscosity and setback viscosity. In addition, waxy rice processed at higher drying temperatures (90-150 ฐC) could adsorb more water and exhibited larger loss of solids during soaking. Such effects subsequently led to samples with lower hardness and higher stickiness. Based on the sensory analysis results, however, waxy rice dried at the above temperatures, when cooked, did not significantly differ in overall acceptability from the reference waxy rice. ฉ 2010 Elsevier Ltd. All rights reserved.
Keywords
Amylopectin, Crystallinity, Pasting property
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