Thermal characteristics and state diagram of extruded instant artificial rice

Herawat, Heny; Kusnandar, Feri; Adawiyah, Dede Robiatul; Budijanto, Slamet; Rahman, Mohammad Shafiur

doi:10.1016/j.tca.2014.08.017

Cited by 26 publications

(16 citation statements)

References 27 publications

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“…Similar curves were also obtained for WRS and WRS‐SDF samples at other water activity levels. Other authors determined similar curves in other rice products and in freeze‐dried food . T gi , T gm , and T ge are defined as the intersection of the first and the second tangent, the inflexion of the curve between the first and the third tangent, and the intersection of the second and third tangent, respectively …”

Section: Resultsmentioning

confidence: 53%

“…Finally, the samples were scanned from −90 °C to 50 °C at 5 °C min −1 to determine actual

T_{normalg}^{'}

and

T_{normalm}^{'}

. This procedure was also adopted by Syamaladevi et al, Shi et al, and Herawat et al A linear base line was drawn to the endotherm. The intersection point of the baseline with the left side of the endotherm was considered as

T_{normalm}^{'}

(or

{(T_{normalm}^{'})}_{normala}

).…”

Section: Methodsmentioning

confidence: 99%

“…Other authors determined similar curves in other rice products and in freeze-dried food. [28,33,46] T gi , T gm , and T ge are defined as the intersection of the first and the second tangent, the inflexion of the curve between the first and the third tangent, and the intersection of the second and third tangent, respectively. [47] Glass transition temperature decreases with an increase in moisture content (shown in Table 2).…”

Section: Samples Containing Un-freezable Watermentioning

confidence: 99%

“…A growing number of studies have been conducted on different kinds of foods; however, these studies mainly focused on fruit, vegetables, and biomaterials . The state diagrams of rice, brown rice, potato starch, and extruded instant artificial rice have been reported. To our knowledge, no data are available for the state diagram of the rice starch–soluble dietary fiber system, even though SDF has been added in numerous starch‐based products.…”

Section: Introductionmentioning

confidence: 99%

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State Diagram for a Waxy Rice Starch–Soluble Dietary Fiber Composite System

et al. 2018

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Soluble dietary fiber (SDF) significantly affects human health. The addition of SDF to food not only improves the health benefits, but also modifies its textural properties and shelf life. Moisture sorption isotherms and state diagrams are developed for waxy rice starch (WRS) and waxy rice starch–soluble dietary fiber (WRS‐SDF) to investigate the effects of SDF on the stability of WRS. The moisture sorption isotherms of WRS and WRS‐SDF are modeled using the Guggenheim–Anderson–de Boer (GAB) equation. The GAB monolayer moisture contents are calculated as 8.87 and 9.28 g/100 g (dry basis) for WRS and WRS‐SDF, respectively. For WRS, the maximal‐freeze‐concentration conditions at Xnormals′ (characteristic solids content) = 0.75 g g−1 (dry basis) are Tnormalm′ (characteristic end point of freezing) = −16.8 °C and Tnormalg′ (characteristic glass transition) = −38.5 °C. For WRS‐SDF at Xnormals′ =0.74 g g−1 (dry basis), Tnormalm′ = −13.5 °C and Tnormalg′ = −29.6 °C. The differences in values of the maximal‐freeze‐concentration conditions are attributed to the good hygroscopicity and water‐holding capacity of SDF. When combined with the Williams–Landel–Ferry (WLF) equation, the results indicated that the storage of WRS‐SDF is shorter than that of WRS under the same holding condition.

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Section: Resultsmentioning

confidence: 53%

“…Finally, the samples were scanned from −90 °C to 50 °C at 5 °C min −1 to determine actual

T_{normalg}^{'}

and

T_{normalm}^{'}

T_{normalm}^{'}

(or

{(T_{normalm}^{'})}_{normala}

).…”

Section: Methodsmentioning

confidence: 99%

Section: Samples Containing Un-freezable Watermentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

State Diagram for a Waxy Rice Starch–Soluble Dietary Fiber Composite System

et al. 2018

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show abstract

“…14 Recent available information on the evaluation of Tg of whole grain flour is poor (Herawat et al, 2014). Perdon et al (2000) studied the glass transition of brown rice kernels of different type of rice using three methods, DSC, TMA (thermal mechanical analysis) and DMA (dynamic mechanical analysis).…”

Section: Resultsmentioning

confidence: 99%