Commercial sterilization was studied for a production of the ready-to-eat (RTE) brown rice porridge mixed with legumes and job's tear in retortable pouch in this research. Since particles contained in the product possibly cause an undercooking, this study aimed to evaluate the lethality (F value) of the process and determine the effects of the process temperatures (122, 116 and 110C) on the physical properties of the product. The investigated physical properties consisted of viscosity and colors (L*a*b*) of rice porridge, and hardness of legumes and job's tear. The F value of 4.02 min was determined for this product (fill weight 202 ± 2 g, pouch size 130 mm × 170 mm × 30 mm). Furthermore, reducing process temperature from 122 to 110C significantly increased the product's viscosity, whereas its lightness and the hardness of red kidney bean, soy bean, black eye pea, black bean and job's tear decreased significantly (P < 0.05).
PRACTICAL APPLICATIONSThe RTE brown rice porridge mixed with legumes and job's tear was developed by a commercial sterilization. As this product contained particles, it was easy to be undercooked. This research aimed to evaluate the process conditions and its effects on the physical properties of the product. This study is therefore useful because the procedure used in this study can be applied to larger scales for a production of other products containing liquid and solid particles. In case of the same product as that in this study, the F value of 4.02 min can be used. Furthermore, the changes of the investigated physical properties of the product due to the different process temperatures are very useful to design the process conditions of a commercial sterilization for other products.
Coconut meal is a by-product of coconut oil and coconut milk production. It is a rich source of dietary fiber which shows to have an important role in lowing the risk of various chronic diseases. Therefore, it is interesting to convert the coconut meal, previously recognized as a valueless by-product, into a nutritious food product. The aim of this work is to investigate the possibility of such conversion using a widely known extrusion method. The effect of extrusion variables, including the coconut meal content (0, 6, and 12 %), glutinous rice content (5, 10 and 15%) and screw speed of extruder (380, 400 and 420 rpm) were investigated on the properties of extruded products. Physical properties of the extrudates such as expansion ratio, density, water absorption index (WAI), water solubility index (WSI), crispness and moisture content were evaluated. Our study showed that the extrudates had expansion ratio of 2.30-2.78%, density of 0.55-0.76 g/cm3, WAI of 4.24-5.50 g/g, WSI of 21.51-33.37%, crispness of 16.87-27.73 kg.sec and moisture content of 6.76-8.27%. The regression models for true density, expansion ratio, crispness, WAI and WSI were derived and statistically significant (p<0.05).
Soybean residue is a food processing by-product of soya milk or tofu production process. It consists of rich protein and fiber. As a result, reprocessing soybean residue as human food can be a worthwhile alternative. This research focuses on studying the effects of extrusion process and the extrudate characteristics. The mixture of corn grit and soybean residue flour was extruded by single-screw extruder to produce high protein snack. Experimental design was performed by Box-Behnken design and Response surface methodology (RSM) was used to assess the effects on extrusion variables, including screw speed (370-430 RPM), soybean residue flour content (20-40%) and feed moisture (14-18%) on the properties of the extrudates including, expansion ratio (ER), density (D), water absorption index (WAI), water solubility index (WSI) and hardness (H). Analysis of variance showed that the most significant variables are soybean residue, which has negative effect on ER and positive effect on H, and screw speed, which has positive effect on ER and H, while feed moisture is non-significant in most characteristics.
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