Relation of moisture distribution and texture of rice-based foods – a perspective

Widjajaseputra, Anna Ingani (2012) Relation of moisture distribution and texture of rice-based foods – a perspective. International Food Research Journal, 19 (2). pp. 1275-1278. ISSN 19854668 (Print); ISSN 22317546 (Online)

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Abstract

Study of moisture distribution of starch-based food especially in rice-based raw material during processing is a major technological challenge. Homogeneity of moisture distribution influenced certain physical properties of food product such as the elongation at break of the spring roll wrappers, crispness of fried snack and the mouth feel of bread. Moisture distribution of foods product was determined by moisture migration process which was influenced by holding time or tempering time, raw material composition, heating temperature, level of amylose in rice and others. Homogeneity of moisture distribution of rice-based food product was influenced by natural character of rice itself. Though rice is lacking in appropriate amount of hydrophobic gluten- forming proteins, the glutelin and albumin in rice can form gel. Water migration influenced moisture distribution because it determined water transport mechanism which is further enhanced by the complexity of food structure and its composition.

Item Type: Article
Uncontrolled Keywords: Moisture distribution, texture, rice-based
Subjects: Agriculture and Food Technology
Divisions: Faculty of Agricultural Technology > Food Technology Study Program
Depositing User: Andreas Tatag Kurniyanto
Date Deposited: 13 May 2019 02:03
Last Modified: 17 Mar 2022 02:44
URI: https://repository.ukwms.ac.id/id/eprint/18380

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