| dc.description.abstract | Puffing rice and puffed glutinous rice are the traditional snack commonly available in the market. The objectives of this research are, first, to determine the puffing time when using a puffing gun to puff the rice/glutinous rice grains. Second, to know the effect of moisture content of the grains to the physical properties of puffed rice and puffed glutinous rice. The next objective is to design a product of sugar coated puffed rice and puffed glutinous rice granules. The materials used were rice and glutinous rice and were conditioned to the moisture content of 14, 16, 18, and 20% wb. The quality parameters used were water losses, hardness, specific volume, and an organoleptic test for the preference. Puffed rice which has been puffed using the puffing gun then were coated with melted of sugar granules in a ratio of 1:1 (w/w), and then were vibrated using a vibrating mesh with 80 mm, 90 mm, and 100 mm amplitude. This process is carried out for 5 minutes, 10 minutes, and 15 minutes. Results show that the moisture content the rice/glutinous rice grains significantly affect the puffing time, water losses, hardness, specific volume, and even the organoleptic preferences of the puffed rice/glutinous rice. Glutinous rice grain with 14% moisture content is the most preferred in terms of flavor, crispy, color, specific volume, texture, and taste. Vibration using amplitude 90 mm in 15 minutes is successfully can be used to produce sugar coated puffed rice granules. | en |
