Quality evaluation of quick cooking basmati rice
2000
Ramesh, M.N. | Narasimhan, S. | Pirakāṣ, Ma
Basmati rice is valued for its flavor and long, bold grains. Traditionally this variety of rice demands a special cooking method of pre-soaking, boiling with an optimum amount of water and spreading for cooling. The technology to develop Quick Cooking Rice (QCR) hitherto used for nonscented rice has been extended to basmati rice, and the effect of processing on the cooking quality of basmati QCR was tested by sensory profiling, complemented by GC head-space volatiles for analysis of the basmati flavor released during rehydration. The performance of processed and unprocessed basmati rice is described here.
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