Effect of Drying Processes on Physicochemical Properties of Low Fat Non-Dairy Cream Powder from Rice Flour
Abstract
This research, rice flour was used to replace partial vegetable oil for producing non-dairy creamer in the present study. Two types of rice flour, “Bai Yok” and “Petchpanthong”, were used to produce non-dairy cream powder via drum drying and freeze drying processes compared to commercial non-dairy cream powder. Results showed that amylose content of rice flour between two brands was significantly different (p<0.05). Amylose content of rice flour “Bai Yok” was higher than those of rice flour “Petchpanthong”, which was related to high gelatinization temperature and low viscosity in rice flour “Bai Yok”. As concentration of rice flour was adjusted, the results showed that gelatinization temperature and viscosity of 10% (w/w) rice flour concentration was lower than those of 15% (w/w) rice flour concentration. Effect of drying methods on physicochemical properties and sensory attributes of non-dairy cream powder from rice flour was also studied. It showed that the lightness of non-dairy cream powder with rice flour was higher in freeze drying process (F) than in drum drying process (D). Solubility of the non-dairy cream powder with rice flour obtained from freeze-drying process was closed to commercial and higher than that from drum-drying process. This was related to morphological characteristics. The morphology of non-dairy cream powder with freeze-drying process was irregularly, flaky and thick shapes with high porosity as compared to non-dairy cream powder with drum-drying process. Therefore, attributes of the non-dairy cream powder with 10% (w/w) rice flour produced by a freeze dryer was close to commercial non-dairy cream powder. Keywords : low fat non-dairy cream, rice flour, freeze drying, drum drying, 3-in-1 drinkingReferences
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Wansuksri, R., Ninchan, B., Piyachomkwan, K., Santisopasri, V., Petchalanuwat, C., & Sriroth, K. (2005). Correlation between physico-chemical properties and molecular structure of rice starches. In Proceedings of 43rd Kasetsart University Annual Conference: Animals, Agro-Industry. (pp. 649-659). Bangkok: Kasetsart University. (in Thai)
Wiset, L. (2012). Factors affecting the cooking qualities of rice. Burapha Science Journal, 17(1), 172-180.
Yoshimoto, Y., Tashiro, J., Takenouchi, T., & Takeda, Y. (2000). Molecular structure and some physicochemical properties of high-amylose barley starches. Cereal Chemistry, 77(3), 279-285. (in Thai)
Bahramparvar, M., & Tehrani, M.M. (2011). Application and functions of stabilizers in ice cream. Food Reviews International, 27, 389–407.
Baldwin, A., & Pearce, D. (2005). Milk Powder. In C. Onwulata. (Ed), Encapsulated and powdered foods. (pp. 387-434). New York: Taylor and Francis Group, LLC.
Caparino, O.A., Tang, J., Nindo, C.I., Sablani, S.S., Power, J.R., & Fellman, J.K. (2012). Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder. Journal of Food Engineering, 111(1), 135-148.
Dickinson, E. (2009).Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids, 23(6), 1473-1482.
Haque, K., & Roos, Y.H. (2006). Differences in the physical state and thermal behavior of spray-dried and freeze-dried lactose and lactose/protein mixtures. Innovative Food Science and Emerging Technologies, 7(1-2), 62-73.
James, J.M. (2000). Modern Food Microbiology. Aspen Publishers, Inc. Gaithersburg, Maryland.
Jiyipong, P. (2009). Development of Nondairy Creamer from Coconut Protein. Master Thesis, Kasetsart University. (in Thai)
Juliano, B.O. (1971). A simplified assay for milled-rice amylose. Cereal Science Today, 16, 334-340.
Kumar, I., & Khush, G.S. (1986). Genetics of amylose content in rice (Oryza sativa L). Journal of Genetics, 65(1), 1–11.
Li, L., Jiang, H., Campbell, M., Blancoc, M., & Jane, J. (2008). Characterization of maize amylose-extender (ae) mutant starches. Part I: Relationship between resistant starch contents and molecular structures. Carbohydrate Polymers, 74(3), 396–404.
Mann, C.J., Sutherland, W., Chisholm, A., & Skeaff, M. (1995).Effects of coconut oil, butter, and safflower oil on lipids and lipoproteins in persons with moderately elevated cholesterol levels. The Journal of Lipid Research, 36, 1787-1795.
Monton, C., Kraisintu, K., Suksaeree, J. & Charoenchai, L. (2014). Flowability study of herbal powder for solid dosage form preparation. Journal of Science and Technology, 22(5), 743-754.
Müller, C.M.O., Yamashita, F., & Laurindo, J.B. (2008). Evaluation of the effects of glycerol and sorbitol concentration and water activity on the water barrier properties of cassava starch films through a solubility
approach. Carbohydrate Polymers, 72(1), 82–87.
Nevin, K.G., & Rajamohan, T. (2004). Beneficial effects of virgin coconut oil on lipid parameters and in vitro LDL oxidation. Clinical Biochemistry, 37(9), 830–835.
Patrsatapornkul, P. (2004). Lyophilization Technology. Keep Kool, 11, 20-22. (in Thai)
Qian, C., & McClements, D.J. (2011). Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size. Food Hydrocolloids, 25(5), 1000–1008.
Rattanapanon, N. (2014). Food Chemistry. Bangkok: Odeon Store Publisher. (in Thai)
Roos YH. 1995. Phase Transitions in Foods. San Diego, CA: Academic Press. 360 p.
Sirilert, T., Khomlert, S. & Boonpim, S. (2013). Study on the properties of stabilizers and emulsifier in nondairy creamer from rice and food application. Journal of Food Technology, Siam University, 8(1), 21-34. (in Thai)
Sirisoontaralak, P., & Noomhorm, A. (2007). Changes in physicochemical and sensory-properties of irradiated rice during storage. Journal of Stored Products Research, 43(3), 282–289.
Sompong, R., Siebenhandl-Ehn, S., Linsberger-Marti, G., & Berghofer, E. (2011). Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka. Food Chemistry, 124(1), 132–140.
Sulieman, A.M.E., Abdalla, S. A., & Salih, Z. A. (2013). Effect of conventional and oven drying on the physicochemical properties of two tomato cultivars fruit powder. Food and Public Health 2013, 3(6),
346-351.
Tayeh, N. (2012). Effect of Spray Drying Conditions and Food Additives on Qualities of Dried Goat Milk. Master Thesis, Prince of Songkla University. (in Thai)
Thaunkhong, K., Uttapap, D., & Puncha-arnon, S. (2014). Study on paste behavior of native and modified Canna starches for use as a thickening agent. KMUTT Research and Development Journal, 37(1), 61-76.
(in Thai)
Wansuksri, R., Ninchan, B., Piyachomkwan, K., Santisopasri, V., Petchalanuwat, C., & Sriroth, K. (2005). Correlation between physico-chemical properties and molecular structure of rice starches. In Proceedings of 43rd Kasetsart University Annual Conference: Animals, Agro-Industry. (pp. 649-659). Bangkok: Kasetsart University. (in Thai)
Wiset, L. (2012). Factors affecting the cooking qualities of rice. Burapha Science Journal, 17(1), 172-180.
Yoshimoto, Y., Tashiro, J., Takenouchi, T., & Takeda, Y. (2000). Molecular structure and some physicochemical properties of high-amylose barley starches. Cereal Chemistry, 77(3), 279-285. (in Thai)
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2017-06-16
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