Microwave heat treatment of glutinous rice emping
This study aimed to determine the new cooking method of emping by using a microwave oven at different temperatures (230°C, 240°C, 250°C) and time taken (3.30 min, 4.00 min, 4.30 min, 5.00 min, 5.30 min). Next, to analyze the physicochemical and frictional properties during the transformation from gl...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lynn Resources
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117670/ http://psasir.upm.edu.my/id/eprint/117670/1/117670.pdf |
| _version_ | 1848867309854130176 |
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| author | Mohd Dom, Zanariah Shamsudin, Rosnah Noordin, I. |
| author_facet | Mohd Dom, Zanariah Shamsudin, Rosnah Noordin, I. |
| author_sort | Mohd Dom, Zanariah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study aimed to determine the new cooking method of emping by using a microwave oven at different temperatures (230°C, 240°C, 250°C) and time taken (3.30 min, 4.00 min, 4.30 min, 5.00 min, 5.30 min). Next, to analyze the physicochemical and frictional properties during the transformation from glutinous paddy (Siding) at 90 days of maturity to emping. The suitable cooking parameter was at a temperature of 250oC and 4.30 minutes. The change in length from glutinous paddy to emping was increased from 10.61 mm to 11.01 mm. For width, the change from glutinous paddy to emping was 2.51 mm to 3.14 mm. However, the thickness from glutinous paddy to emping was changed from 1.93 mm to 1.12 mm. The bulk density and true density of emping are lower than glutinous paddy. Lastly, the value of emping was higher for porosity and angle of repose compared with glutinous paddy. |
| first_indexed | 2025-11-15T14:34:27Z |
| format | Article |
| id | upm-117670 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:34:27Z |
| publishDate | 2024 |
| publisher | Rynnye Lynn Resources |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1176702025-06-09T03:26:39Z http://psasir.upm.edu.my/id/eprint/117670/ Microwave heat treatment of glutinous rice emping Mohd Dom, Zanariah Shamsudin, Rosnah Noordin, I. This study aimed to determine the new cooking method of emping by using a microwave oven at different temperatures (230°C, 240°C, 250°C) and time taken (3.30 min, 4.00 min, 4.30 min, 5.00 min, 5.30 min). Next, to analyze the physicochemical and frictional properties during the transformation from glutinous paddy (Siding) at 90 days of maturity to emping. The suitable cooking parameter was at a temperature of 250oC and 4.30 minutes. The change in length from glutinous paddy to emping was increased from 10.61 mm to 11.01 mm. For width, the change from glutinous paddy to emping was 2.51 mm to 3.14 mm. However, the thickness from glutinous paddy to emping was changed from 1.93 mm to 1.12 mm. The bulk density and true density of emping are lower than glutinous paddy. Lastly, the value of emping was higher for porosity and angle of repose compared with glutinous paddy. Rynnye Lynn Resources 2024 Article PeerReviewed text en cc_by_4 http://psasir.upm.edu.my/id/eprint/117670/1/117670.pdf Mohd Dom, Zanariah and Shamsudin, Rosnah and Noordin, I. (2024) Microwave heat treatment of glutinous rice emping. Food Research, 9 (suppl.1). pp. 117-122. ISSN 2550-2166 https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_14__fr-cafei-093_mohd_dom.pdf |
| spellingShingle | Mohd Dom, Zanariah Shamsudin, Rosnah Noordin, I. Microwave heat treatment of glutinous rice emping |
| title | Microwave heat treatment of glutinous rice emping |
| title_full | Microwave heat treatment of glutinous rice emping |
| title_fullStr | Microwave heat treatment of glutinous rice emping |
| title_full_unstemmed | Microwave heat treatment of glutinous rice emping |
| title_short | Microwave heat treatment of glutinous rice emping |
| title_sort | microwave heat treatment of glutinous rice emping |
| url | http://psasir.upm.edu.my/id/eprint/117670/ http://psasir.upm.edu.my/id/eprint/117670/ http://psasir.upm.edu.my/id/eprint/117670/1/117670.pdf |