Ultrastructural and physicochemical characteristics of rice under various conditions of puffing

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• 作者：Abhishek Dutta ; Runni Mukherjee ; Abhijit Gupta…
• 关键词：Puffed rice ; HTST ; Amylose content ; Scanning electron microscopy ; Image analysis
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：November 2015
• 年：2015
• 卷：52
• 期：11
• 页码：7037-7047
• 全文大小：2,075 KB
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• 作者单位：Abhishek Dutta (1) (2)
  Runni Mukherjee (3)
  Abhijit Gupta (4)
  Alessandro Ledda (5)
  Runu Chakraborty (3)
  
  1. Faculteit Industriële Ingenieurswetenschappen, KU Leuven, Campus Groep T Leuven, Andreas Vesaliusstraat 13, Leuven, Belgium
  2. Departement Metaalkunde en Toegepaste Materiaalkunde (MTM), KU Leuven, Kasteelpark Arenberg 44, B-3001, Heverlee-Leuven, Belgium
  3. Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, 700 032, India
  4. Statistical Quality Control and Operations Research Division, Indian Statistical Institute, 203, B.T. Road, Kolkata, 700 108, India
  5. Faculteit Toegepaste Ingenieurswetenschappen: Electronics-ICT, Artesis University College/University of Antwerp, Paardenmarkt 92, Antwerp, Belgium
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

Puffed cereals are processed grain formulations commonly used as ready-to-eat (RTE) breakfast foods and are appreciated mainly for their lightness and crispiness. Puffing process involves the release or expansion of gas within a product either to create an internal structure or to expand or rupture an existing structure. In this study, oven-puffing is performed using high-temperature, short-time (HTST) treatment with heated sand. Three varieties of parboiled milled rice namely Sukara, IR-64 and Ziri, commonly used for making puffed rice, are studied and their physicochemical characteristics observed. The degree of expansion of the rice kernels is found to be affected by parameters which are connected with the compositional characteristics and processing of the grain. The optimum puffing conditions were found to be 15 s, 250 °C and 11 % (dry basis) for puffing time, sand temperature and final moisture content for all the three varieties respectively. Apart from physicochemical analysis, scanning electron microscopy images of transverse section of the kernels, under various conditions of puffing, are studied for their ultrastructural differences using image processing algorithms. Using these algorithms, the cellular structure of the grain is characterized to calculate the average area and the number density of pores as an indicator of the puffing quality.