Beschreibung
An optimization process for making reconstituted rice-like kernels or rice analog through cooking the fusion of small broken-milled rice and adlai mixed with water to produce a partially gelatinized mixture then forming into rice kernel shaped and finally dried and cooled to provide a new food product. Specifically, identify and determine the operating parameters that can be controlled and modeled, addressing the concepts of control stability for reconstituting broken rice and adlay. Three rice varieties with high (RC10), intermediate (RC18) and low (RC160) amylose content; rice-adlay mixture (1:0, 1:1, 1:2); moisture content (25%, 30%, 35%); and gelatinization temperature (80, 90, 100oC) were set and controlled for this study. The optimum combination established for rice variety with low, intermediate, and high amylose content were rice-adlay mixture of 1g: 0.9g, moisture content of 30% and gelatinization temperature of 91oC. Verification test showed that predicted, experimental and actual values were reasonably close. At this instance, it can be concluded that percentage difference of all the responses at compression test could be attributed for extrusion test.
Autorenporträt
The author has earned his PhD degree in Agricultural Engineering. Presently, he continue serving at the Institute of Food Science and Technology, College of Agriculture, University of the Philippines Los Baños.
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