515a -optimizing Composition and Frying Parameters of Rice Crackers to Improve Physico-Chemical Properties and Reduce Oil Uptake




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Wednesday, November 7, 2007

6:30 PM-9:00 PM


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Section #515 - Bioengineering Poster Session (15C05)

Exhibit Hall B (Salt Palace Convention Center)

This session invites posters related to fundamental and applied aspects of biochemical engineering.

Chair: Vassily Hatzimanikatis CoChair: John A. Morgan

515a -Optimizing Composition and Frying Parameters of Rice Crackers to Improve Physico-Chemical Properties and Reduce Oil Uptake


Jirawan Maneerote1, Athapol Noomhorm2, and Pawan Singh Takhar1. (1) Animal and Food Sciences, Texas Tech University, International Center for Food Industry Excellence, Box 42141, Lubbock, TX 79409, (2) Food Engineering and Bioprocess Technology, Asian Institute of Technology, School of Environment Resource and Development, P.O. Box 4, Klong Luang, Pathumthani 12120, Thailand, Klong Luang, 12120, Thailand

The aim of the study was to obtain a healthy snack food with reduced amount of oil uptake. The effect of addition of fish powder to rice crackers on the food's phyico-chemical properties was studied. The effect of four levels of fish powder (0%, 5%, 10% and 15%), three levels of frying temperature (200 oC, 220 oC and 240 oC) and seven levels of frying times (20, 40, 60, 80, 100, 120 and 140 sec.) on the physico-chemical properties of deep fried rice crackers was studied. The results showed that addition of 5%, 10% and 15% fish powder could reduce oil uptake by approximately 10%, 20% and 30%, respectively in comparison to the control with 0% fish powder. The deep fried rice crackers mixed with fish powder tended to be low in crispness, low in expansion ratio and high in bulk density. The color parameter, L* of fried rice crackers decreased with increase in percentage of fish powder. In contrast, a* and b* values increased with increase in amount of fish powder in the deep fried rice crackers. The moisture content of deep fried rice crackers decreased with increase in frying temperature and frying time. On the contrary, the oil uptake increased as the frying temperature and frying time increased. With increase in frying temperature and time, the texture of rice crackers became harder, the bulk density increased, while the expansion ratio decreased. The fried rice crackers mixed with 1% and 2% of methylcellulose were also studied. The results showed that the moisture content in fried rice crackers increased with increase in percentage of methylcellulose. In contrast, the oil uptake in fried rice crackers decreased with increase in percentage of methylcellulose. However, the methylcellulose was less effective in reducing oil uptake. The work on mathematical optimization of control parameters for reducing oil uptake, and improving textural and sensory attributes is currently in progress.

515b - Characteristics of Carbon Dioxide Adsorption on Food Grains at Different Temperature and Moisture Contents


Sapna Jain and Kamal Kishore Pant. Dept. of Chemical Engineering, Indian Institute of Technology, Hauz Khas, New Delhi, India

Grain storage in an inert atmosphere seeks to avoid or lower the changes, which must be caused by the presence of oxygen. Normally the gases used for this purpose are either carbon dioxide or nitrogen. The distinctive feature of the action of carbon dioxide (CO2) is its sterilization effect on the growth of microbes and fungi etc. Even when there is a high level of oxygen remaining in the vessel, a higher concentration of CO2 effectively prevents pest growth while nitrogen can not do so .This is favorable characteristic for the practical use of CO2 in the prolonged storage of grain because the risk of contamination of oxygen into the storage vessel can not be eliminated. The current research aimed at measuring CO2 adsorption on different grains at various temperature and moisture contents .The adsorption of CO2 by various food grain took place in a significant amount and also it was determined that the adsorbed CO2 was released completely when grain was allowed to stand in air. Thick steel walled (100 cc) metallic high-pressure reactor was specially designed to study the adsorption and desorption characteristics and also to quantify sorption. The experiments were conducted using premium basmati rice , commercial grade basmati rice (polished) and paddy at three different temperature conditions 26° C , 35° C and 40° C and three different moisture contents 5 %, 10 % and 15 % . The rate of uptake of CO2 by three rice varieties was studied, dry basis during 120 h of exposure at three temperatures (25, 35 and 40° C) and at 25° C with the different rice varieties at three moisture contents ( 5%, 10% and 15 %). The cumulative CO2 adsorbed at 120 h exposure to 100% CO2 at three temperatures and three moisture content were used to establish the relation and effect of temperature and moisture content on adsorption of grain.
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