merged

Microwave Puffed Rice
Huzaifah binti Abdul Rahman
Supervisor: Dr. Nora Salina binti Md Salim
Bachelor of Applied Science (Electronics and Instrumentation Physics)
School Of Ocean Engineering
Puffing is one of the potential methods that have been implemented in food industry
for product development. Puffed rice, is a popular ready-to-eat product especially in
South-East Asia. Puffing in microwave oven has been reported and commercialized as
it offers efficient and faster heating in reaching the puffing conditions. The objectives
of this study were to investigate the puffing performance of the Malaysia paddy variety
MR-297 in microwave oven. The experiment were carried out based on two
parameters which are three levels of power ( 600 W, 700 W and 800 W) and three
levels of moisture content (11% , 14% and 17% w.b.). The best conditions for puffing
the paddy were determined based on the puffed yield and expansion volume. The
results show that microwave power level of 800 W at moisture content of 14% w.b.
produced the highest puffing yield with the expansion volume of 2.22.
129 | U M T U N D E R G R A D U A T E R E S E A R C H D A Y 2 0 1 9