Journal of Nutrition & Food Sciences
Open Access

Reconstitution process optimization of producing rice-like kernels from different cereal grains

14^th Food Engineering Conference

November 28-29, 2016 Melbourne, Australia

Lerjun M Penaflor

University of the Philippines Los Ba�±os, Philippines

Posters & Accepted Abstracts: J Nutr Food Sci

Abstract :

An optimization procedure for producing reconstituted rice-like grains through cooking the mixture of (Coix lacryma-jobi L.), broken milled rice (Oryza sativa L.) and white corn (Zea mays L.) swelled with water to produce a partially gelatinized mixture then extruded to form a rice-shaped kernel and lastly dried. The study aims specifically to determine the operating parameters that can be controlled and modeled; as well as determine the optimum combination for preparing rice-like grains. The ratio of adlai: broken rice: white corn mixture (50%:45%:5%, 50%:35%:15%, 50%:25%:25%); mixture moisture content (25%, 35%, 45%); and gelatinization time (40 min., 60 min., 80 min.) were set and controlled for this study. The optimum combination established were 50%:36%:14% adlai-broken rice-corn mixture, 33% mixture moisture content and 58 min. gelatinization time. Verification test showed that predicted and experimental values were reasonably close. The percentage difference for physical properties such as: Moisture content (6%), bulk density (8%), whiteness index (6%); mechanical properties that includes: Breaking force (20%), stress (20%), maximum strain (18%) and bio-yield point (16%) and cooking characteristics could be attributed for extrusion process. Therefore, physical, mechanical and cooking characteristics of these rice-like grains can be modified by alteration of the different reconstitution parameters for specific quality requirement.

Biography :

Email: lerjunmp@yahoo.com