Rice granules with improved solubility prepared via fluidised-bed granulation
| Autor: | Jung-Min Kim, Joo-Heon Hong, Dae-Hoon Lee, Kwang-Sup Youn, Hye-Mi Park, Jun-Hyeon Cho, Woo-Duck Seo |
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| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
0303 health sciences Materials science Improved solubility 030309 nutrition & dietetics food and beverages Industrial chemistry 01 natural sciences 03 medical and health sciences Granulation Chemical engineering 010608 biotechnology Solubility Engineering (miscellaneous) Food Science Biotechnology |
| Zdroj: | International Journal of Food Engineering. 17:141-147 |
| ISSN: | 1556-3758 2194-5764 |
| DOI: | 10.1515/ijfe-2019-0287 |
| Popis: | The purpose of this study was to improve the processability of rice powder using fluidised-bed granulation technology. Bukkyungmi-rice granules were prepared by fluidised-bed granulation for 1 and 2 h using water, 5% lactose (w/v) and 5% dextrin (w/v) solutions as dispersants. The particle size of Bukkyungmi-rice granules increased from 574.83 to 728.07 μm. Granules were produced due to pore formation, and the produced particles could be dispersed easily without any entanglement. The water solubility of the produced rice granules is 1.91–6.74%, which reflects the improvement in their quality with increased treatment time. In particular, Bukkyungmi-rice granules processed in 5% dextrin showed excellent settleability. The enthalpy (ΔH) was found to be the highest for Bukkyungmi-rice granules processed in 5% dextrin for 2 h by differential scanning calorimetry. The results indicated that rice granules obtained by fluidised-bed granulation could be used in various types of rice-based foods. |
| Databáze: | OpenAIRE |
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