Abstract
Fortified rice kernels (FRK) are a vitamin-mineral enriched extruded rice-shaped product blended with raw or parboiled rice in a 1:100 ratio to prepare fortified rice. In FRK manufacturing, drying is one of the essential steps that affect the quality of FRK. In the present study, the microwave technique was explored to dry FRK continuously at 180, 360, and 540 W and with the tempering (1, 2, and 3 min) at 180 W to evaluate the effects on the drying curves, color attributes, fissure formation, and cooking characteristics. Thin layer modeling suggested the Two-term exponential model (two parameters), diffusion model (three parameters), and Midilli Kucuk (four parameters) as the best models to predict moisture based on Akaike and Bayesian information criteria. The higher MWP (360 and 540 W) significantly lowered the L* and WI while increasing the a*, b*, and BI compared to 180 W, which was undesirable. Image processing showed fissures in all FRK samples; however, 1 min and 2 min tempering could somewhat restrict the fissure. The fissures caused higher solid losses and increased splitting of kernels during cooking. It can be concluded that the low MWP (< 180W) with appropriate tempering time can be used to dry FRK.
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Abbreviations
- FRK:
-
Fortified rice kernels
- MWP:
-
Microwave power
- td :
-
Drying time
- MWD:
-
Microwave drying
- X:
-
Moisture loss
- Rd :
-
Drying rate
- MR:
-
Moisture ratio
- wb:
-
Wet basis
- db:
-
Dry basis
- R2 :
-
Coefficient of determination
- RMSE:
-
Root mean square error
- χ2 :
-
Reduced chi-square
- N:
-
Number of observations in drying
- z:
-
Number of parameters in the drying models
- AIC:
-
Akaike information criterion
- BIC:
-
Bayesian Information Criterion
- SSE:
-
Sum of the square of errors
- L:
-
Log-likelihood of the model
- Deff :
-
Effective moisture diffusivity
- Ea :
-
Activation energy
- m:
-
Weight of FRK
- L*:
-
Lightness
- a*:
-
Redness
- b*:
-
Yellowness
- ΔE:
-
Total color change
- WI:
-
Whiteness index
- BI:
-
Browning index
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Acknowledgements
The funding provided for the 'FRK Project' by the Department of Biotechnology, Government of India, New Delhi is highly acknowledged.
Funding
This research received a grant from the Department of Biotechnology, New Delhi, India (Sanction No.: BT/PR27470/PFN/20/1336/2018 Dated 29 March 2019).
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CGD: Conceptualization, investigation, methodology, data analysis, writing-original draft, writing-review and editing; NA: investigation; methodology, writing-review and editing: SM: data analysis, writing-review and editing; SV: data analysis, writing-review and editing; HNM: conceptualization, supervision, funding, writing-review and editing.
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Dalbhagat, C.G., Nithya, A., Mandliya, S. et al. Effect of microwave drying and tempering on color attributes, fissure formation, and cooking characteristics of fortified rice kernels. J Food Sci Technol 61, 706–716 (2024). https://doi.org/10.1007/s13197-023-05871-4
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DOI: https://doi.org/10.1007/s13197-023-05871-4