Development of thermally processed rice and rice-based products: verification of pre-canning protocols
2003
Azanza, M.P.V. | Ortega, M.P. (Philippines Univ. Diliman, Diliman, Quezon City (Philippines))
The rice grains were hydrated in 1:1.5 rice to soaking solution ratio (0.01% acetic acid) at 50 deg C at different time intervals to attain equilibrium moisture content (MC) of about 30%. The samples hydrated for 5 minutes had a volume expansion of 19-41% and water uptake (11-18%). Soaking reduces the tendency of the grains to disintegrate or mutilate from internal osmotic pressure during subsequent boiling, resulting in significant starch losses. Acetic acid was used to retard retrogradation and improve color and flavor of the thermally processed rice. A 12-15 min pre-gelatinization time raised the MC of the hydrated grains to 51-62%. The volume and weight of rice grains increased during pre-gelatinization using 0.01% acetic acid solution at 80 deg C at different time intervals. Pre-gelatinized rice samples had a volume expansion of 86-106% and water uptake (28-37%). Changes in MC significantly affected the texture and grain separation of the rice but had little effect on the color and flavor of the final product
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