Abstract
Immature rice grains contain high bioactive compounds. Drying has been used for the food preservation and reduction of agricultural waste. This study aimed to produce the rice flake from young Thai Jasmine rice grain (light green and soft texture) using double drum dryer at 120 °C, drum rotation speed 0.5, 0.7, and 0.9 rpm, and the ratios of grain to water of 1:3 1:5 and 1:7w/w. The nutritional properties of rice flake were also investigated. The results showed that increasing rotation speed gives a significant effect on the higher moisture content and water activity. Using lower water ratio with slowing down rotation speed resulted in higher brightness of the flake products including quicker dehydration. The selected optimal condition of preparing rice flake was 1:5 w/w young grain to water at 0.5 rpm drum speed. The flake contains fat, protein, carbohydrate, ash, approximately 0.004%, 6.140%, 88.686% and 0.92%, respectively. Phenolic content and antioxidant capacity of rice flake were decreased after drying. Total phenolic content of the flake was 280.931 mg GAE/g and antioxidant activities; DPPH, FRAP and ABTS were 254.158, 123.172 and 372.298 mg TE/g, respectively. Young rice flake remains a great nutritional value which has potential in the food industry.
Highlights
Rice has been the main staple food of choice for more than half of the world population and important to Thailand’s economy especially Thai Jasmine rice (Hom Mali 105) variety
After conducting the drying experiments, the results showed that increasing of rotation speed gives significant effect (p
According to Thai Industrial Standard No 3152548 and Thai Community product Standard No.1068/2558, the requirement moisture content of the young rice flake and water activity were less than 7% and 0.6, respectively
Summary
Rice has been the main staple food of choice for more than half of the world population and important to Thailand’s economy especially Thai Jasmine rice (Hom Mali 105) variety Thailand is moving toward industrialization and production of agricultural products has declined including rice production sector; the gross domestic product (GDP) has been decreasing. Utilization of rice in the industries as a composition in processed foods and healthy foods products tends to increase. Among Asian countries where rice is mainly consumed as carbohydrate source, Thai’s jasmine rice is very desirable due to its aromas and is strongly demanded for an import. Development of rice products is an alternative to increase an income for Thai farmers, yet marketing strategy and further research is essential [1]
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