Process Optimization and Quality Characteristics of Sheet-Type Puffed Rice from Glutinous and Pathum Thani Rice Flour
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Abstract
This study investigated the optimal conditions for producing sheet-type puffed rice using glutinous rice and Pathum Thani rice flour with a dual-head puffing machine. Two formulations—S1 (glutinous rice: rice flour, 40:60) and S2 (50:50)—were processed at 220 °C for 1 minute and 15 seconds. Rice samples with adjusted moisture content (13–19%, w.b.) were evaluated for physical and textural properties, including color (L*, a*, b*), moisture content, water activity (aw), expansion ratio, hardness, adhesiveness, and fracturability. Results showed that all processing parameters significantly influenced puffing characteristics (P<0.05). S1 produced puffed rice with slightly higher brightness (L*), moisture content, and hardness (average 28.32 N), but negligible adhesiveness and fracturability. In contrast, S2 showed lower hardness (average 18.48 N), minor adhesiveness in some samples, and greater fracturability. Both formulas exhibited similar expansion ratios (3.87 for S1 and 3.96 for S2) and a.w. values within acceptable ranges (0.243–0.268). The findings suggest that formula S1 yields a firmer and more stable puffed rice sheet, while S2 offers a softer texture. These insights contribute to optimizing puffed rice production for various market preferences and advancing value-added rice processing technologies.
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