Rice granules with improved solubility prepared via fluidised-bed granulation
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Hye-Mi Park
Abstract
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.
Funding source: Rural Development Administration Agenda Project
Award Identifier / Grant number: PJ011647
Acknowledgment
This work was supported by a grant from the Rural Development Administration Agenda Project (Project No.: PJ011647).
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This work was carried out with the support of “Rural Development Administration Agenda Project (Project No.:PJ011647)” Rural Development Administration, Republic of Korea.
Conflict of interest statement: The authors declare that they have no conflicts of interest.
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Articles in the same Issue
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- Effect of fermentation by various bacterial strains on quality of dried duck meat slice
- Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace
- Rice granules with improved solubility prepared via fluidised-bed granulation
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Articles in the same Issue
- Frontmatter
- Articles
- Research on the application of liquid-liquid extraction-gas chromatography-mass spectrometry (LLE-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) in distinguishing the Baiyunbian aged liquors
- Study on critical speed of vortex rupture and gas-liquid two-phase flow in rotating soybean milk machine
- Effect of different drying methods on the physicochemical properties and phycobiliprotein structure of Porphyra haitanensis
- Effect of fermentation by various bacterial strains on quality of dried duck meat slice
- Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace
- Rice granules with improved solubility prepared via fluidised-bed granulation
- Influence of extrusion process parameters on specific mechanical energy and physical properties of high-moisture meat analog
- Effect of maltodextrin and arabic gum ratio on physicochemical characteristic of spray dried propolis microcapsules
