DEVELOPMENT OF HEALTHY RICE-BASED CAKE USING MICROWAVE TECHNOLOGY COMBINED WITH NITROUS OXIDE GAS
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Abstract
This research explores the development of healthy rice flour cakes by integrating scientific techniques, specifically combining microwave technology with nitrous oxide (N2O) gas. The synergistic effect of N2O as an aerating agent and microwave heating effectively facilitated the formation of a fine pore structure while significantly reducing hardness, resulting in a soft, aerated, and gluten-free product. This provided a novel, safe alternative for individuals with Celiac Disease. The study investigated three types of rice flour Riceberry, Surin Jasmine, and RD43 revealing that the flour type significantly influenced both physical characteristics and texture (p<0.05). The Riceberry rice cake received the highest overall acceptability score of 8.23 ("liked very much") which was attributed to its high amylopectin content, promoting superior gas retention and a fluffy structure. Regarding sweetener optimization, results indicated that increasing sucralose proportions significantly altered physical properties, leading to higher lightness (L*), redness (a*), and yellowness (b*) values. Furthermore, higher sweetener ratios led to a decrease in specific volume while significantly increasing density. Sensory evaluation confirmed that 100% sucralose substitution received an overall acceptability score of 8.07 (like very much). Proximate analysis of the optimized N2O microwave processed cake revealed contents of 49.86% moisture, 10.38% protein, 19.92% fat, 17.38% carbohydrates, 0.92% crude fiber, and 1.54% ash. This research demonstrates an innovative technological application that successfully enhances the texture of gluten-free rice flour cakes. This development holds substantial industrial potential for the production of healthy, ready-to-eat foods that satisfy modern consumer demands for both convenience and high nutritional value.
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