AbstractPaddy, coated with a dielectric salt was popped using microwave energy. The kinetics of color changes of the popped rice with the variation of heating time (0–60 s), sample moisture content (12–18% wb), and level of salt coating (0–5% w/w) were studied. The parameters, estimating the change in color of the popped rice, were measured in terms of L*, a*, b* color coordinate system using a Chroma‐meter. The total color change (ΔE*), chroma (C*), hue angle (H*), and browning index (BI*) were estimated from these measured parameters. The shift in color change with microwave popped paddy was found darker side with the increase in heating time and salt content. These color changes showed that, ΔE* was fitted well to zero‐order kinetic model, while BI* followed a first‐order kinetic model. All these color parameters were fitted to a quadratic equation as a function of salt and moisture content. Both ΔE* and BI* increased with the increase in salt:moisture ratio.Practical applicationsThe color development in the product during microwave popping of paddy is an important sensory quality attribute concerning consumer acceptability. The popping characteristics of paddy and simultaneously kinetics of its color changes are closely associated with the factors like moisture content, level of salt (dielectric) coating and heating time adopted in domestic MW oven. Modeling of the kinetics of color changes could be a useful practical tool in predicting the final and acceptable color of the product. Estimation of heating time for desirable color development of the product could be arrived with certain ratio of salt to moisture contents of the paddy.
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