Influence of process parameters on the physico-chemical and microstructural properties of rice crackers: A case study of novel spray-frying technique

被引:16
作者
Udomkun, Patchimaporn [1 ]
Tangsanthatkun, Janjira [2 ]
Innawong, Bhundit [2 ]
机构
[1] IITA, Bujumbura, Burundi
[2] Silpakorn Univ, Fac Engn & Ind Technol, Dept Food Technol, Nakhon Pathom, Thailand
关键词
Spray-frying; Deep-fat frying; Quality attributes; Oil uptake; Rice crackers; OIL UPTAKE; QUALITY;
D O I
10.1016/j.ifset.2019.102271
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The physico-chemical and microstructural properties of fried rice crackers were studied as a function of spray-frying. Fried rice crackers were produced using the spray- and deep-frying techniques and their moisture content, oil uptake, color, texture (i.e., hardness, expansion ratio, and bulk density), and microstructure were compared. For spray-frying, the heat distribution inside the frying chamber, the effects of spraying rate of oil (0.3, 0.5, and 0.7 L/s), and spinning speed of the frying basket (60, 80, and 100 rpm) were evaluated. Although the average temperature varied at each depth of the fryer, it did not influence overall heat distribution. Results also revealed that higher spraying rate and spinning speed resulted in higher moisture loss, higher oil uptake, darker color, and less crispiness. Compared with deep-frying, the oil uptake of spray-fried samples was lower by 45.4%. The color of the spray-fried crackers was better than that of the deep-fried samples. SEM micrographs showed that the cellular structure and integrity of the cell wall of deep-fried rice crackers were more deformed. They also had larger pore diameter and deeper and larger cavities, leading to higher oil content and crispier texture than spray-fried samples. Rice crackers fried using a spraying rate of 0.7 Lis and spinning speed of 100 rpm resulted in the most desirable physico-chemical qualities. Although the texture properties of the resulting rice crackers could still be improved, spray-frying could be an alternative technique in producing high-quality rice crackers with very low oil content.
引用
收藏
页数:7
相关论文
共 20 条
[1]   A novel vacuum frying technology of apple slices combined with ultrasound and microwave [J].
Al Faruq, Abdulla ;
Zhang, Min ;
Adhikari, Benu .
ULTRASONICS SONOCHEMISTRY, 2019, 52 :522-529
[2]   Vacuum Frying: An Alternative to Obtain High-Quality Dried Products [J].
Andres-Bello, A. ;
Garcia-Segovia, P. ;
Martinez-Monzo, J. .
FOOD ENGINEERING REVIEWS, 2011, 3 (02) :63-78
[3]  
[Anonymous], 1987, J Assoc Anal Chem, V70, P393
[4]   Deep fat frying characteristics of chickpea flour suspensions [J].
Bhat, KK ;
Bhattacharya, S .
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2001, 36 (05) :499-507
[5]   Oil distribution in fried potatoes monitored by infrared microspectroscopy [J].
Bouchon, P ;
Hollins, P ;
Pearson, M ;
Pyle, DL ;
Tobin, MJ .
JOURNAL OF FOOD SCIENCE, 2001, 66 (07) :918-923
[6]   Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth [J].
Dana, Dina ;
Saguy, I. Sam .
ADVANCES IN COLLOID AND INTERFACE SCIENCE, 2006, 128 :267-272
[7]  
Dechaumphai P., 2009, EASY FINITE ELEMENT
[8]   Microstructural approach to understand oil absorption during vacuum and atmospheric frying [J].
Dueik, V. ;
Moreno, M. C. ;
Bouchon, P. .
JOURNAL OF FOOD ENGINEERING, 2012, 111 (03) :528-536
[9]   Vacuum Frying as a Route to Produce Novel Snacks with Desired Quality Attributes According to New Health Trends [J].
Dueik, V. ;
Bouchon, P. .
JOURNAL OF FOOD SCIENCE, 2011, 76 (02) :E188-E195
[10]   Effect of degree of starch gelatinization on quality attributes of fried tortilla chips [J].
Kawas, ML ;
Moreira, RG .
JOURNAL OF FOOD SCIENCE, 2001, 66 (02) :300-306