Effects of freezing rate and reheating methods on qualities of cooked rice | |
| Author | Suttirat Boonthajit |
| Call Number | AIT Thesis no.FB-13-09 |
| Subject(s) | Cookery (Rice)--Quality Rice--Quality |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-13-09 |
| Abstract | The objective of thi s study was to investigate the impact of amylose content in various rice va rieties, namely Chai Nat 1(high amylose) and Khao Dawk Mali 105(low amylose) in the duration of storage from 1 to 7 days . Frozen cooked rice using the different freezing rate s were applied to evaluate the effect of high and low freezing rate on the quality of cooked rice. The microwave and steaming methods were performed to study the effect of reheating methods on the quality of reheated rice. The physical properties of frozen coo ked Khao Dawk Mali 105 (KDML 105) and Chai Nat1 (CN1) rice were investigated. CN1 has 28.35% amylose and KDML 105 has 18.51%amylose. The cooked rice of KDML 105 and CN 1 was directly frozen in the refrigerator at - 20 °C and storage in refrigerator at - 18 °C . The moisture content of cooked rice was increased during storage from 1 to 7 days. The moisture content of frozen cooked rice of KDML105 was increased from 58.31 to 62.44% and CN1 increased from 59.14 to 64.17% wet basis, respectively. The hardness of coo ked rice positively correlated with the amylose content during storage. It was found that the hardness of high amylose cooked rice (CN1) was higher than the cooked rice with low amylose. On the other hand, the stickiness of cooked rice negatively correlat ed with the amylose content. The amylose content also affect ed starch retrogradation enthalpy and texture properties of cooked rice. The starch retrogradation enthalpy of high amylose rice (Chai Nat 1) was higher than the low amylose rice ( KDML 105). This result indicated that cooked rice with high amylose c ontent is simple to retrograde. |
| Year | 2013 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-13-09 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Anal, Anil Kumar;Muanmai Apintanapong; |
| Scholarship Donor(s) | Royal Thai Government Fellowship; |
| Degree | Thesis (M. Eng.) - Asian Institute of Technology, 2013 |