Development of ready‐to‐eat rice starch‐based puffed products by coupling freeze‐drying and microwave

@inproceedings{Jiamjariyatam2016DevelopmentOR,
  title={Development of ready‐to‐eat rice starch‐based puffed products by coupling freeze‐drying and microwave},
  author={Rossaporn Jiamjariyatam},
  year={2016}
}
Summary The rice starch mixtures with varying amylose contents (AC) of 0.12–19.00% weight were prepared by mixing waxy and nonwaxy rice starches. The 5% rice bran oil shortening was added in the starch paste. After gelatinisation, thin slabs of starch pastes were aged at 4 °C for 24 h. The aged slabs were dried by freeze-drying to obtain 25% moisture content. A microwave oven set to 600 J s−1 for 90 s was then used for puffing. The crucial factors affecting the snack purchase were texture… CONTINUE READING

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