A study of dry heat pretreatment for preparing quick cooking rice | |
| Author | Siriwan Sangnikornkiat |
| Call Number | AIT Thesis no.AE-95-11 |
| Subject(s) | Food--Drying Quick-cooking rice |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science |
| Publisher | Asian Institute of Technology |
| Abstract | The qualities of quick cooking rice prepared from four varieties of milled rice using five different methods and two drying air temperatures of 70 and 90°C were evaluated in terms of cooking quality and cooked rice texture. The first two methods consisted of cooking of milled rice with and without prior soaking in water, followed by drying in hot water air. In other three methods, milled rice was subjected to dry heat pretreatment at 50, 80 and 110 °C. The eating quality was evaluated for selected samples of KDML105 variety and a commercial product (Minute Rice from U.S.A.) for intercomparisons. The changes in the quality of quick cooking rice samples were compared with those of milled rice. The results showed that cooking time, volume expansion and stickiness were reduced whereas water uptake and hardness were increased. The quick cooking rice samples prepared in this experiment were acceptable while Minute Rice showed the poor acceptability in terms of taste and preference. The panel scores related well with objective values of cooked rice hardness, stickiness and their cross- product. Based on the overall considerations, the quick cooking rice samples obtained from method with dry heat pretreatment at 80°C were of the best quality among all samples. Drying air temperature of 90°C resulted in better finished product when using conventional method. Whereas methods with dry heat pretreatment gave the better quick cooking rice with 70°C drying air temperature. Variety also contributed to differences in quick cooking rice qualities such as cooking time, water uptake, volume expansion, hardness and stickiness. Among the varieties, KDML105 was the most sensitive to processing conditions. |
| Year | 1995 |
| 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 | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Jindal, Vinod Kumar; |
| Examination Committee(s) | Athapol Noomhorm;J.C., Vincent; |
| Scholarship Donor(s) | United Kingdom; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 1995 |