Development of Rice Forming using Konjac Flour Mixed with RD43 Rice Flour as Main Components
Keywords:glucomannan, healthy food, rice forming
The aim of this project is to study the effect of mixture ratio and screw conveyor speed on capacity and quality of konjac rice product after drying. There were 3 levels of screw conveyor speeds of 5.63, 6.23 and 6.77 rpm. The mixing ratio of RD 43 rice to konjac flour was 3 levels of 7:2, 6.5: 2.5 and 6:3. The drying temperature of 70 Celsius degrees was used for 30 minutes to dry the konjac rice product (water activity lower than 0.6). After that, the qualities of the konjac rice product including size, color values i.e. L* a* b* and whiteness index, hardness and stickiness of cooked konjac rice product as well as sensory assessment were analysed. Result indicated that increase in the screw conveyor speed resulted in increasing product length. When considering in mixing ratio, the brightness, the whiteness index and stickiness of cooked konjac rice product decreased when RD43 rice ratio was decreased. For sensory evaluation by hedonic test, the overall liking score of mixing ratio of RD 43 rice to konjac flour of 7:2 had the highest value at 6.90. The screw conveyor speed at 6.23 rpm was recommended for production of Konjac rice product.
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