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Effects of Rice to Water Ratio and Drying Temperature on Physico-Chemical and
Sensory Properties of Instant Sangyod Rice Porridge
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Abstract
The purpose of this study was to investigate the effect of rice to water ratio (1:1.5, 1:1.75 and
1:2 (w/v)) and drying temperature (120 and 140 °C) on physico-chemical and sensory properties of
instant Sangyod brown rice porridge product which is dried by using a double drum dryer (drum speed
2 rpm / gap between drums of 0.25 mm). It was found that when the drying temperature and ratios of
rice to water increased the moisture content,
B
and
C
value decreased while rehydration ratio,
viscosity and
-
value increased. Instant Sangyod brown rice porridge product processed with the ratio
of rice: water 1:1.75 and dried at 140 °C provided the highest 9-points hedonic sensory score for
appearance, color, viscosity and overall preference characteristics. Instant Sangyod brown rice porridge
product has a white flake with reddish-brown color variation caused by the pericarp of the Sangyod
brown rice
Keywords:
Instant Rice Porridge, Sangyod Brown Rice, Drum Dryer, Rehydration ratio
1
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Ü 210
*Corresponding author: Tel. 074-
. E-mail address:
