Improvement Qualities for Shredded Thai-Style Instant Rice

Abstract

Heat sensitive products are definitely damaged by high temperature drying. The
freeze-dried technique at low temperature and pressure can reduce the physical qualities of
the product, the products have high quality. This research aims to determine the qualities of
the shredded Thai-style instant rice on freeze-dried technique. The physical qualities were
following as water activity, color, texture, sensory attribute of the shredded Thai-style instant
rice were experimentally examined. The results showed that the colors changed of the
shredded Thai-style instant rice after drying tended to be lighter. Water activity was
accordance with the criteria of food products. The trend of the shredded Thai-style instant
rice on texture properties (hardness, gumminess, adhesiveness, springiness and chewiness)

were higher the local market. Sensory evaluation of product was acceptance for color values
with an average highest level of 27%.