The particle size of rice flour greatly affects the structural, textural and masticatory properties of steamed rice cake (Baekseolgi)

2021 ◽  
Author(s):  
In-Young Lee ◽  
Young-Sook Park ◽  
Weon-Sun Shin
Keyword(s):  
Particle Size ◽  
Rice Flour ◽  
Rice Cake

Effect of the rice flour particle size and variety type on water holding capacity and water diffusivity in aqueous dispersions

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111082
Author(s):  
Barbora Lapčíková ◽  
Lubomír Lapčík ◽  
Tomáš Valenta ◽  
Petr Majar ◽  
Kristýna Ondroušková
Keyword(s):  
Particle Size ◽  
Rice Flour ◽  
Water Holding Capacity ◽  
Aqueous Dispersions ◽  
Water Diffusivity ◽  
Water Holding

scholarly journals Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes

2018 ◽  
Vol 48 (6) ◽  
Author(s):  
Mônica Ikeda ◽  
Carlos Wanderlei Piler Carvalho ◽  
Cristiane Vieira Helm ◽  
Henriette Monteiro Cordeiro de Azeredo ◽  
Rossana Catie Bueno de Gogoy ◽  
...  
Keyword(s):  
Particle Size ◽  
Chemical Composition ◽  
Experimental Design ◽  
Rice Flour ◽  
Gluten Free ◽  
Araucaria Angustifolia ◽  
Sensory Acceptance ◽  
Seed Flour ◽  
Flour Sample ◽  
Paste Viscosity

ABSTRACT: Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour sample. The variation of firmness of cakes decreased with increasing percentage of Brazilian pine seed flour. Cakes containing Brazilian pine seed flour at 25-37.5% of the formulation presented highest overall acceptance.

scholarly journals PENGARUH UKURAN PARTIKEL AMPAS SAGU DALAM PRODUKSI PIGMEN ANGKAK MENGGUNAKAN Monascus purpureus

2018 ◽  
Vol 22 (2) ◽  
pp. 111
Author(s):  
Alfi Asben ◽  
Deivy Andhika Permata
Keyword(s):  
Particle Size ◽  
Solid State ◽  
Solid State Fermentation ◽  
Raw Materials ◽  
Rice Flour ◽  
Monascus Purpureus ◽  
Color Intensity ◽  
Food Colorants

Angka pigment is one of food colorants that safe to used. It can be produced by subtrate that contain of sago hampas. The objective of the research was to get the appropriate of sago hampas particle size to produce the angkak pigment. The steps to produce of angkak pigment were (a) Preparation of raw materials (sago hampas and rice flour substrate with comparison 1:1 (12.5 : 12.5). This research used  three treatments of sago hampas particle size (40-60 mesh, 60-80 mesh, and >80 mesh) with 3 replications, (b) Preparation of Monascus purpureus culture, (c) Solid state fermentation to produce angkak pigment using M. purpureus. The results of the research showed that the substrate with hampas sago particle size 40-60 mesh produced  the best angkak pigment. The angkak pigment obtain the highest color intensity on λ 400 nm, λ 470 nm, λ 500 nm were 6004, 5110 and 3650 respectively, the highest used starch, antioxidant, toxicity, lovastatin and spore of  M.  purpureus were 11.07%, 45.95%, 1719.86 (LC50), 79 ppm, and 3.4 x 103 CPU/g respectively.

scholarly journals Pemanfaatan tepung ketan hitam dalam pembuatan kue lumpur gluten free

2019 ◽  
Vol 3 (1) ◽  
pp. 17-20
Author(s):  
Nadina Hajar Annisa Al Asimi ◽  
Siti Hamidah ◽  
Badraningsih Lastariwati
Keyword(s):  
Research And Development ◽  
Preference Test ◽  
Rice Flour ◽  
Test Material ◽  
Gluten Free ◽  
State University ◽  
Rice Cake ◽  
Testing Tool ◽  
Guaranteed Quality ◽  
The Right

Jurnal ini bertujuan untuk 1) menghasilkan resep serta membuat kemasan yang tepat untuk produk kue lumpur ketan hitam, 2) mengetahui daya terima panelis terhadap produk kue lumpur ketan hitam. Jenis penelitian yang digunakan dalam pembuatan produk ini yaitu R&D (Research and Development) dengan model pengembangan 4D (Define, Design, Develop, Dissemination). Tempat dan waktu penelitian yaitu Program Studi Boga Fakultas Teknik Universitas Negeri Yogyakarta di mulai dari bulan Januari 2019 sampai Maret 2019. Bahan pengujian berupa sampel dari produk, sedangkan alat pengujian berupa borang. Metode analisis data secara statistik deskriptif dengan prinsip penyajian data komunikatif dari kuesioner. Hasil yang didapat dari penelitian ini adalah: 1) resep yang tepat untuk produk kue lumpur ketan hitam adalah dengan substitusi tepung ketan hitam sebanyak 100%, dan tahap akhir dipanggang dan dikemas dengan wadah tertutup berupa mika agar produk higienis dan terjaga kualitasnya. 2) Uji kesukaan terhadap produk kue lumpur ketan hitam dengan substitusi tepung ketan hitam menunjukkan bahwa produk tersebut dapat diterima oleh konsumen dengan presentase 88,89%. AbstractThis journal aims to 1) making recipes and making the right packaging for black sticky rice cake products, 2) learning panelists acceptance of black sticky rice cake products. The type of research used in making this product is R&D (Research and Development) with a 4D development model (Determine, Design, Develop, Disseminate). The place and time of the study are the Program Study of Culinary, Faculty of Engineering, and Yogyakarta State University from January 2019 to March 2019. The test material consists of product samples, while the testing tool consists of forms. Methods of data analysis with descriptive statistics with the principle of presenting communicative data from the questionnaire. The results obtained from this study are: 1) the right recipe for black sticky rice cake products is with the substitution of 100% black sticky rice flour, and stored finally filled with a closed container containing mica to ensure hygienic products and guaranteed quality. 2) The preference test for black sticky rice cake products with the substitution of black sticky rice determines the product can be accepted by consumers with a percentage of 88.89%. 

scholarly journals Effect of Process Variables on Rice Flour Functional Properties, and Porous Structure Properties of Rice and Wheat-Based Leavened Food Products

2021 ◽  
Vol 60 (1) ◽  
Author(s):  
Heshani Anupama Rathnayake ◽  
Senevirathne Navaratne ◽  
Champa Navaratne
Keyword(s):  
Particle Size ◽  
Functional Properties ◽  
Food Products ◽  
Rice Flour ◽  
Air Pressure ◽  
Rice Grain ◽  
Pressure Condition ◽  
Heat Moisture Treatment ◽  
Wet Grinding ◽  
Moisture Treatment

Research background. Various processing techniques impart significant impacts on physicochemical and functional properties of rice flour and the quality of the final products. This study aims to modify rice flour from different treatment combinations and to select the best treatment combination in developing rice-wheat-based leavened food products. Experimental approach. Eight treatment combinations were applied on rice flour according to 23 factorial design considering three variables at two levels namely, pre-treatment for rice grain modification [heat-moisture treatment, dual modification treatment (soaking rice grains in a NaHCO3 solution followed by heat treatment)], grinding technique (dry grinding, wet grinding), and flour particle size (75-180 µm, <75 µm). Eight dough samples were prepared by mixing 50 g of rice flour from each treatment with 50 g wheat flour. Thereafter, the dough samples were subjected to fermentation and gelatinization under pressurized condition (externally applied 1.0 kg/cm2 initial air pressure condition) in a pressure adjustable chamber. Results and conclusions. Results rendered that rice flour sample that underwent heat-moisture treatment followed by wet grinding and particle size at 75-180 µm, impart to improve the leavened gas retention capacity and obtaining highly porous and better textured rice-wheat based leavened food products under 1.0 kg/cm2 externally applied initial air pressure condition. Novelty and scientific contribution. Rice flour can be modified according to the present method to improve functional flour properties and the textural and structural properties of rice-wheat based leavened food products. Also, conducting fermentation and gelatinization under pressurized condition is a novel food processing technique, which contributes in restricting the escape of leavened gas from rice-wheat composite dough mass.

Quality Characteristics of Rice Noodles Depends on the Particle Size of Dry Milled Rice Flour using Palbangmi

2021 ◽  
Vol 37 (3) ◽  
pp. 238-244
Author(s):  
Jieun Kwak ◽  
Mi Jung Kim ◽  
Hye-Young Park ◽  
Eun-Yeong Sim ◽  
Areum Chun ◽  
...  
Keyword(s):  
Particle Size ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Milled Rice
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