Optimization and characterization of instant rice water ('am')
2012
Corpuz, G.G. | Bandonill, E.H. | Romero, M.V., Philippine Rice Research Inst. Maligaya, Science City of Mu�oz, Nueva Ecija (Philippines). Rice Chemistry and Food Science Div.
Rice water has been used for supplemental feedings and treatment of diarrhea among older babies and younger children. It is traditionally prepared by cooking rice in excess water and scooping out the thick liquid but nowadays, it is commonly made by boiling rice powder. However, both methods have high fuel requirement in every preparation. In addition, the risk of contamination is high when rice water for a whole day is prepared, especially when it is left to stand at room temperature. This study was conducted to develop a cold-water soluble rice powder that is safe to consume, convenient to use, has longer shelf life, and is nutritionally superior to the traditionally prepared 'am'. Brown and milled rice grains of IR64 and IMS2 were soaked, steamed, oven-dried, pulverized and subjected to solubility and nutritional determinations. All the developed rice powder dissolved early in cold water. However, colloids of IMS2 rice powder were more stable compared to that of IR64 as evidenced by the gel-like sediments after standing for 30 minutes. Proximate analysis revealed that rice powder made of brown rice had higher ash (2.0%), crude protein (7.1%) and crude fat (5.10%) levels compared to that of milled rice-based powder which had 0.2% ash, 6.9% crude protein, and 0.41% crude fat. All the rice powders had moisture content below 12% indicating the potential for a longer storage life. These results demonstrated that rice water powder is safer to consume and more convenient to prepare as it can be reconstituted only at the time of use without the need for cooking.
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