18F-13 |
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B. D. SHIN1, F. Hsieh2, E.-H. Kim1, and J.-B. Eun1. (1) Dept. of Food Science and Technology, Chonnam National Univ., Gwangju, 500-757, South Korea, (2) Dept. of Biological Engineering, Univ. of Missouri-Columbia, 1406 E. Rollins St., 254 Agricultural Engineering Bldg., Columbia, MO 65211-5200 More consumers are demanding for natural and/or functional foods. Rice cakes containing functional cereals such as buckwheat and black rice are receiving increased interest. Job's tears (Coix lacryma-jobi var. ma-yuen) have higher protein and fat contents than other cereals. In addition, it has a bioactive compound, coixol, which has anti-inflammatory, anticonvulsant, and muscle relaxant effects. These functional properties create the opportunity of developing a new puffed snack product using a rice cake machine. The objective of this study was to investigate the effects of various cake puffing conditions on the physical properties of the Job's tears cakes. Independent variables were tempering moisture (14%, 15%, 16%), heating temperature (238, 243, 248° C), and heating time (4, 5, 6 sec). The specific volume and color of the Job's tears cakes were measured by the rapeseed replacement method and a Hunter colorimeter, respectively. The breaking strength and integrity of cakes were determined using a Texture Analyzer and a tumbling device. At higher tempering moistures, specific volume of cakes increased with the increase of either heating temperature or heating time. Higher breaking strength was observed when heating at 238° C for 6 sec. The breaking strength increased as heating time and temperature increased, but decreased with increasing moisture contents. The integrity decreased more when tempering moisture increased from 15 to 16% than from 14 to 15%. The integrity decreased with increasing heating temperature and heating time. The lightness of Job's tears cakes decreased with increasing either heating temperature or heating time, but yellowness and redness showed the opposite trend. Tempering moisture, heating temperature, and heating time significantly influenced physical properties of Job's tears cakes such as specific volume, color, breaking strength, and integrity.
Session 18F, Product Development: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |