THE EFFECTS OF SEVERAL FACTORS ON STRUCTURAL CHARACTERISTICS OF FRIED RICE CRACKER

Tóm tắt

Fried rice cakes, a popular snack across many Asian countries, are produced from glutinous or non-glutinous rice through steaming, drying, and frying processes. Typically, these products are manufactured on a small scale and require reheating by frying before consumption due to their tendency to lose crispiness during storage. This study aimed to develop an instant fried rice cake product using Vietnamese glutinous rice varieties. The research objective was to select suitable raw materials and processing parameters that ensure a crispy, porous structure during storage. Three varieties of glutinous rice, namely Golden flower glutinous rice, Northwest farm glutinous rice, Thai long-grain glutinous rice, were examined. Processing factors such as pre-steaming molding thickness (4 mm, 5 mm, 6 mm), drying temperature (50°C, 55°C, 60°C), residual moisture content (5%, 10%, 15%), frying temperature (190°C, 200°C, 210°C), and frying duration (20 s, 40 s, 60 s) were evaluated. Results indicated that samples made from Golden flower glutinous rice, molded at 5 mm thickness post-steaming, dried at 55°C to 10% moisture content, and fried at 200°C for 40 seconds exhibited structural characteristics comparable to Thai fried rice cracker brand Younger Farm- popular cracker in Vietnam market products. The study concluded that rice variety, molding thickness, drying temperature, moisture content, and frying parameters significantly influenced the structural and sensory quality of fried rice cake products.