New insights into moisture sorption characteristics, nutritional compositions, antioxidant and morphological properties of dried duckweed (Wolffia arrhiza (L.) Wimm)

Author(s):  
Supuksorn Masavang ◽  
Pascale Winckler ◽  
Arak Tira‐umphon ◽  
Traiphop Phahom
2019 ◽  
Vol 38 (03) ◽  
Author(s):  
Ajay Kumar Swarnakar

Microwave puffing of prepacked preconditioned brown rice can provides a hygienic, fresh and nutritious puffed rice as compared to conventional puffed rice. Pre-puffing conditioning (salt infusion) makes brown rice more hygroscopic therefore long storage of preconditioned brown rice reduces the puffing quality. This study was conducted to estimate the shelf life of prepacked conditioned brown rice in wrapped paper envelope with low density polythene for its microwave puffing. Preconditioning of brown rice was carried out at optimized conditions i.e., parboiling pressure (303 kPa) and time (14 min), preconditioning temperature (76.7 °C), salt content (3.5% (w/w), and pre-puffing moisture content (11.6 % (wb)). These packets were stored at 38±2 °C temperature and 90% relative humidity. Moisture sorption characteristics can be well described by Henderson model. Shelf life of preconditioned brown rice was estimated 36 days by its puffing quality characteristic and found that moisture content of preconditioned brown rice reaches 15.27% (wb).


1997 ◽  
Vol 15 (3-4) ◽  
pp. 1173-1185 ◽  
Author(s):  
A. Lopez-Malo ◽  
E. Palou ◽  
J. Welti ◽  
P. Corte ◽  
A. Argaiz

Fuel ◽  
2013 ◽  
Vol 103 ◽  
pp. 171-178 ◽  
Author(s):  
C. Karunanithy ◽  
K. Muthukumarappan ◽  
A. Donepudi

2012 ◽  
Vol 49 (1) ◽  
pp. 373-378 ◽  
Author(s):  
Arvind Kumar ◽  
Alok Jha ◽  
Parul Jain ◽  
Jatindra K. Sahu ◽  
Shalini Arora

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