Effects of processing conditions on the physical and chemical properties of buckwheat grit cakes.
Buckwheat grit cakes were prepared with a rice cake machine using the following independent variables: tempering moisture contents (15, 17, and 19%, wb), heating temperatures (240, 246, 252, and 258 degrees C), and heating times (5, 6, 7, and 8 s). Higher moisture, higher heating temperature, or longer heating time produced cakes with a higher cake specific volume. Cakes became lighter in color at a lower heating temperature or a shorter heating time. The hardest cake was produced at 252 degrees C for 5 s at 19% moisture content. The percent weight loss after tumbling decreased with increasing heating times and heating temperatures. Increased heating time resulted in more expanded products. The average rutin content decreased as the heating temperature or heating time increased. These results suggest that processing conditions, including tempering moisture, heating temperature, and heating time, significantly influenced physical and chemical qualities of buckwheat grit cakes such as specific volume, hardness, integrity, color, internal structure, and rutin content.
Im
Ji-Soon
JS
Department of Biological Engineering, University of Missouri, Columbia, Missouri 65211, USA.
Huff
Harold E
HE
Hsieh
Fu-Hung
FH
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003116:Color; D019612:Fagopyrum / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D006813:Humidity; D012431:Rutin / Q000032:analysis; D013997:Time Factors
D012431:Rutin