Effect of moisture content and microwave power on puffed yield and expansion volume of Malaysian paddy variety MR297

Puffed rice, is a popular ready-to-eat product especially in South-East Asia. In this study, an attempt is made to examine the effectiveness of puffing the Malaysia paddy variety MR297 using domestic microwave oven. The experiment was carried out based on two parameters, which are three levels of...

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Main Authors:	Abdul Rahman H., Salleh M.H.M., Md Salim N.S.
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2019
Online Access:	http://journalarticle.ukm.my/12789/ http://journalarticle.ukm.my/12789/ http://journalarticle.ukm.my/12789/1/48_01_20.pdf

id	ukm-12789
recordtype	eprints
spelling	ukm-127892019-04-16T09:16:19Z http://journalarticle.ukm.my/12789/ Effect of moisture content and microwave power on puffed yield and expansion volume of Malaysian paddy variety MR297 Abdul Rahman H., Salleh M.H.M., Md Salim N.S., Puffed rice, is a popular ready-to-eat product especially in South-East Asia. In this study, an attempt is made to examine the effectiveness of puffing the Malaysia paddy variety MR297 using domestic microwave oven. The experiment was carried out based on two parameters, which are three levels of microwave power (600, 700 and 800 Watt) and three levels of moisture content (11, 14 and 17 % w.b.). The best condition for puffing the paddy was determined based on the puffed yield and expansion volume. The results show that adequate moisture content is required to generate sufficient internal pressure for puffing. The puffed yield and expansion volume were higher with an increase in microwave power. The best conditions to obtain highest puffing yield with the expansion volume of 2.22 mL/g were found to be at a moisture content of 14% w.b. with the microwave power level of 800 Watt. Further studies need to be carried out in order to improve the performance of microwave puffing process for Malaysia paddy variety MR297. Penerbit Universiti Kebangsaan Malaysia 2019-03 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/12789/1/48_01_20.pdf Abdul Rahman H., and Salleh M.H.M., and Md Salim N.S., (2019) Effect of moisture content and microwave power on puffed yield and expansion volume of Malaysian paddy variety MR297. Malaysian Applied Biology, 48 (1). pp. 139-143. ISSN 0126-8643 http://mabjournal.com/index.php?option=com_content&view=article&id=897&catid=59:current-view&Itemid=56
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Puffed rice, is a popular ready-to-eat product especially in South-East Asia. In this study, an attempt is made to examine the effectiveness of puffing the Malaysia paddy variety MR297 using domestic microwave oven. The experiment was carried out based on two parameters, which are three levels of microwave power (600, 700 and 800 Watt) and three levels of moisture content (11, 14 and 17 % w.b.). The best condition for puffing the paddy was determined based on the puffed yield and expansion volume. The results show that adequate moisture content is required to generate sufficient internal pressure for puffing. The puffed yield and expansion volume were higher with an increase in microwave power. The best conditions to obtain highest puffing yield with the expansion volume of 2.22 mL/g were found to be at a moisture content of 14% w.b. with the microwave power level of 800 Watt. Further studies need to be carried out in order to improve the performance of microwave puffing process for Malaysia paddy variety MR297.
format	Article
author	Abdul Rahman H., Salleh M.H.M., Md Salim N.S.,
spellingShingle	Abdul Rahman H., Salleh M.H.M., Md Salim N.S., Effect of moisture content and microwave power on puffed yield and expansion volume of Malaysian paddy variety MR297
author_facet	Abdul Rahman H., Salleh M.H.M., Md Salim N.S.,
author_sort	Abdul Rahman H.,
title	Effect of moisture content and microwave power on puffed yield and expansion volume of Malaysian paddy variety MR297
title_short	Effect of moisture content and microwave power on puffed yield and expansion volume of Malaysian paddy variety MR297
title_full	Effect of moisture content and microwave power on puffed yield and expansion volume of Malaysian paddy variety MR297
title_fullStr	Effect of moisture content and microwave power on puffed yield and expansion volume of Malaysian paddy variety MR297
title_full_unstemmed	Effect of moisture content and microwave power on puffed yield and expansion volume of Malaysian paddy variety MR297
title_sort	effect of moisture content and microwave power on puffed yield and expansion volume of malaysian paddy variety mr297
publisher	Penerbit Universiti Kebangsaan Malaysia
publishDate	2019
url	http://journalarticle.ukm.my/12789/ http://journalarticle.ukm.my/12789/ http://journalarticle.ukm.my/12789/1/48_01_20.pdf
first_indexed	2023-09-18T20:03:23Z
last_indexed	2023-09-18T20:03:23Z
_version_	1777406997497380864

Effect of moisture content and microwave power on puffed yield and expansion volume of Malaysian paddy variety MR297

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