Rice-Like Grains from Broken Rice (Oryza sativa L.) and Adlai (Coix lacryma-jobi L.)
Keywords:rice-like grains, broken rice, adlai, extrusion, and optimization
Process optimization for rice-like grains preparation through cooking the fusion of adlai and broken rice together with water to produce a partially gelatinized mixture then extruded to form a rice-shaped kernel and finally dried, cooled and packed. Specifically, determine the operating parameters that can be controlled and modeled, addressing the concepts of control stability for preparing rice-like grains. Three rice varieties with high, intermediate and low amylose content; rice-adlai mixture (1:0, 1:1, 1:2); mixture moisture content (25%, 30%, 35%); and gelatinization temperature (80, 90, 100) were set and controlled for this study. The optimum combination established were intermediate amylose content for rice variety, 1: 0.9 rice-adlai mixture, 30% moisture content of the mixture and 91oC gelatinization temperature. Verification test showed that predicted, experimental and actual values were reasonably close. Thus, the percentage difference for all the responses for compression test could be attributed for extrusion test such as processing time 8%, compression force 20% and moisture content 0.6%. Physicochemical and cooking characteristics of these rice-like grains can be modified by alteration of the different reconstitution parameters for specific quality requirement.
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