Quality enhancement of fried rice cracker using hydrocolloid
カセサート大学 農工学部 生産開発学部(タイ)
Assoc. Prof. Dr. Rungnaphar Pongsawatmanit
Glutinous rice is widely used for preparing food product including snack. Rice cracker called ‘arare’ could be prepared from glutinous rice. Since hydrocolloids are widely used to improve the quality of the food product, therefore, in this study, commercial glutinous rice samples (RD 6 variety) from both broken and whole rice grains were selected to investigate the gel hardness containing xanthan gum (Xan) for further rice cracker production. The 40% rice gels with and without Xan were prepared in plastic tube (20 mm diameter) and cut into 10 mm length cylinder. The hardness of rice gels increased with increasing Xan after storage at 5C for 2 days indicating Xan enhancing the retrogradation process during an initial stage of cold storage. The gels with and without Xan prepared from broken grain showed a higher hardness value than that prepared from whole grain. Then, the broken rice grain was selected for rice cracker preparation. The gels were cut (about 1.5-2.0 mm thickness), dried and fried at 180C for 15 s to obtain fried rice cracker. The water activity of the cracker containing 0.1%Xan (0.232) was lower than that of the sample without Xan (0.259) (p<0.05). The moisture content of the fried cracker was about 3.0-3.1 % (p>0.05). The fried samples containing Xan had lower bulk density and higher expansion ratio indicating more crispness. The results gained in this study could be further applied to improve the quality of fried rice cracker.