EC Nutrition

Incorporating gas bubbles into food structures results in a remarkable alteration in their rheological properties and physical ap- pearance. A complete description for the cellular structure in solid food foams includes information related to pore size and distribu- tion and also that relating to the mechanical behavior, defining final product texture. Texture profile analysis were used to study the texture of the steamed rice cakes. Mean pore size and distribution was obtained using flatbed scanner, followed by image analysis. Fundamental rheological measurements were made to study the rheological properties of the rice cake batter. The effect of addition of xanthan gum and steaming time on the mean pore size, texture and distribution was studied. Addition of hydrocolloid (xanthan gum, XG) at 0.1% concentration resulted in lower hardness of rice cakes with a narrower pore size distribution and larger mean pore cross section diameter. Rheology studies showed that XG-added rice cake batter had lower moduli values compared to batter without XG. The effect of steaming time (300 s, 600 s, 900 s) on the texture and pore size distribution of rice cakes showed that hardness (g) was in the order of 300 s 600 s 900 s with smaller mean pore cross section diameter, respectively. Thus, steamed rice cakes (900 s) with lowest mean pore cross section diameter were harder compared to those with highest mean pore cross section diameter, which were softer (300 s).

 Keywords: Steamed Rice Cake; Rheology; Texture Profile Analysis; Image Analysis

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