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Optimization of Processing Conditions for the Production of Puffed Rice  

Cheon, Hee Soon (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University)
Cho, Won Il (CJ Foods R&D, CJ Cheiljedang Corporation)
Jhin, Changho (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University)
Back, Kyeong Hwan (SAMYANG Foods R&D, SAMYANG Corporation)
Ryu, Kyung Heon (SAMYANG Foods R&D, SAMYANG Corporation)
Lim, Su Youn (SAMYANG Foods R&D, SAMYANG Corporation)
Chung, Myong Soo (Dept. of Food Science and Engineering, Ewha Womans University)
Choi, Jun Bong (Graduate School of Hotel and Tourism, Suwon University)
Lim, Taehwan (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University)
Hwang, Keum Taek (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University)
Publication Information
Culinary science and hospitality research / v.21, no.1, 2015 , pp. 77-89 More about this Journal
Abstract
The objective of this study was to optimize processing conditions for the production of an instant puffed rice product using response surface methodology (RSM) and contour analysis. Sensory and texture qualities, and physical properties of the puffed rice were analyzed with various processing conditions related to drying and puffing temperature, and moisture content. Preference, color intensity, cohesiveness, rehydration ratio, density and lightness of the puffed rice product significantly varied depending on the processing conditions. The responses showed high $R^2$ values (0.623, 0.852, 0.735, 0.688, and 0.790) and lack-of-fit. Rehydration ratio was found to have a negative correlation with density in the condition of drying and puffing temperature. Lightness and preference scores of the puffed rice increased as the moisture content increased. According to RSM, the preference scores were very highly related to the moisture content, and the optimum processing conditions of the puffed rice product were at $40^{\circ}C$ of drying temperature, with 11.0% of moisture content, and at $232.7^{\circ}C$ of puffing temperature.
Keywords
optimum processing; puffed rice; drying temperature; moisture content; puffing temperature; RSM;
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Times Cited By KSCI : 4  (Citation Analysis)
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