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<p>The effects of varying microwave powers (180 W, 315 W, and 450 W) and tray drying temperatures (50&#xa0;°C, 60&#xa0;°C, and 70&#xa0;°C) at different thicknesses (2&#xa0;mm, 4&#xa0;mm, and 6&#xa0;mm) on extruded millet analogue rice, developed from pearl millet, sorghum, and parboiled rice, were explored. The study focused on the impact of these factors on water absorption index (WAI), water solubility index (WSI), color difference (ΔE), cooking loss (CL), water absorption ratio (WAR), and cooking time (CT). The Central Composite Design (CCD) of Response Surface Methodology (RSM) was employed to optimize the process conditions and evaluate the quality of millet analogue rice. The optimized results showed that microwave drying at 315 W and 6&#xa0;mm thickness achieved a ΔE of 6.75, CT of 21.51&#xa0;min, WAR of 4.74, CL of 6.257%, WAI of 4.54&#xa0;g/g, and WSI of 3.502%. In comparison, optimized tray drying at 50 °C and 2&#xa0;mm thickness resulted in a ΔE of 2.97, CT of 14.86&#xa0;min, WAR of 4.63, CL of 5.01%, WAI of 4.04&#xa0;g/g, and WSI of 6.16%. The microwave and tray dried millet analogue rice showed a significant difference of <i>p</i> &lt; 0.05 on the pasting and textural properties relative to traditional rice. Both tray dried and microwave millet analogue rice exhibited similar FTIR spectral patterns and had lower relative crystallinity when compared to traditional rice. SEM analysis showed the presence of internal and surface voids in both tray and microwave dried millet analogue rice. Overall, the findings demonstrated that the drying method and process parameters significantly influence the quality and structural properties of millet analogue rice, offering key insights for optimizing drying conditions.</p> Graphical Abstract <p></p>

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A comparative study of the effects of microwave and tray drying on extruded millet analogue rice: Evaluating functional, physiochemical, rheological, and structural properties in comparison to traditional rice

  • 期刊论文

  • 发表日期：

    2025年6月5日

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  • S. Ganga Kishore,
  • Madhuresh Dwivedi,
  • Saranya Saravanan,
  • Singamayum Firdosh Nesha

摘要

The effects of varying microwave powers (180 W, 315 W, and 450 W) and tray drying temperatures (50 °C, 60 °C, and 70 °C) at different thicknesses (2 mm, 4 mm, and 6 mm) on extruded millet analogue rice, developed from pearl millet, sorghum, and parboiled rice, were explored. The study focused on the impact of these factors on water absorption index (WAI), water solubility index (WSI), color difference (ΔE), cooking loss (CL), water absorption ratio (WAR), and cooking time (CT). The Central Composite Design (CCD) of Response Surface Methodology (RSM) was employed to optimize the process conditions and evaluate the quality of millet analogue rice. The optimized results showed that microwave drying at 315 W and 6 mm thickness achieved a ΔE of 6.75, CT of 21.51 min, WAR of 4.74, CL of 6.257%, WAI of 4.54 g/g, and WSI of 3.502%. In comparison, optimized tray drying at 50 °C and 2 mm thickness resulted in a ΔE of 2.97, CT of 14.86 min, WAR of 4.63, CL of 5.01%, WAI of 4.04 g/g, and WSI of 6.16%. The microwave and tray dried millet analogue rice showed a significant difference of p < 0.05 on the pasting and textural properties relative to traditional rice. Both tray dried and microwave millet analogue rice exhibited similar FTIR spectral patterns and had lower relative crystallinity when compared to traditional rice. SEM analysis showed the presence of internal and surface voids in both tray and microwave dried millet analogue rice. Overall, the findings demonstrated that the drying method and process parameters significantly influence the quality and structural properties of millet analogue rice, offering key insights for optimizing drying conditions.

Graphical Abstract