15F-15 |
Puffing buckwheat cakes using a rice cake machine |
J. S. IM1, H. E. Huff, and F. H. Hsieh. (1) Dept. of Biological Engineering, University of Missouri-Columbia, 104 Agricultural Engineering Building, Columbia, MO 65211 Buckwheat (Fagopyrum esculentum Moench) is a rich source of proteins, trace elements, dietary fiber and flavonoids. In addition, buckwheat rutin has been found to suppress colon tumor incidence and it reduces fragility of blood vessels associated with some hemorrhagic diseases or hypertension in humans. Cereal and puffed snacks are very popular in America. Many new products are introduced every year. The functional properties of buckwheat create the opportunity for developing a new puffed snack product using a rice cake machine. The objectives were to study the effects of various cake puffing conditions on the physical properties of the buckwheat cakes. A full factorial experiment with two replications was conducted using the following independent variables: 3 tempering moisture contents, 4 heating temperatures and 4 heating times. Moisture content of the buckwheat was adjusted to the desired levels and held for 15 h before puffing. The specific volume and color of the buckwheat cakes were measured by the rapeseed replacement method and a Hunter colorimeter, respectively. The cake hardness and integrity were determined by the breaking test and tumbling test using a Texture Analyzer and a tumbling device, respectively. A higher moisture, a higher heating temperature or a longer heating time produced cakes with a higher cake specific volume. Cakes became lighter in color at a lower heating temperature or a shorter heating time. However, yellowness and redness showed the opposite trend. Harder cakes were found at shorter heating times, but at higher heating temperatures and moisture contents. The hardest cake was produced at 252oC for 5 s at 19% moisture content. The percent weight loss after tumbling decreased with increasing heating times and heating temperatures. Buckwheat cakes with qualities similar to existing rice or corn cakes can be produced using a rice cake machine. Processing conditions, including tempering moisture, heating temperature and heating time significantly influenced physical qualities of buckwheat cakes such as specific volume, color, hardness and integrity.
Session 15F, Product Development
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