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100			_aChandrakant Genu Dalbhagat
245			_aEffect of microwave drying and tempering on color attributes, fissure formation, and cooking characteristics of fortified rice kernels
300			_ap706–716,
520			_aFortified rice kernels (FRK) are a vitamin-mineral enriched extruded rice-shaped product blended with raw or parboiled rice in a 1:100 ratio to prepare fortified rice. In FRK manufacturing, drying is one of the essential steps that affect the quality of FRK. In the present study, the microwave technique was explored to dry FRK continuously at 180, 360, and 540 W and with the tempering (1, 2, and 3 min) at 180 W to evaluate the effects on the drying curves, color attributes, fissure formation, and cooking characteristics. Thin layer modeling suggested the Two-term exponential model (two parameters), diffusion model (three parameters), and Midilli Kucuk (four parameters) as the best models to predict moisture based on Akaike and Bayesian information criteria. The higher MWP (360 and 540 W) significantly lowered the L* and WI while increasing the a*, b*, and BI compared to 180 W, which was undesirable. Image processing showed fissures in all FRK samples; however, 1 min and 2 min tempering could somewhat restrict the fissure. The fissures caused higher solid losses and increased splitting of kernels during cooking. It can be concluded that the low MWP (< 180W) with appropriate tempering time can be used to dry FRK.
654			_aFortified rice kernels _aMicrowave drying _aThin layer modeling _aColor attributes _aFissures _aCooking characteristics
773	0		_080310 _9110106 _dGermany Springer _oJP335 _tJournal of Food Science and Technology _x0022-1155
942			_cJA
942			_2ddc
999			_c129942 _d129942