Development of instant cooked rice with prawn
1998
Phattarachanok Theeratithi
Regarding to the consumer survey, it indicated that instant rice should be developed to have an appropriate nutritional value and quick reconstitution time within 5-10 min. The recommended instant rice should be flavored with prawn and the selected freeze-dried vegetables mixed in the product were asparagus and corn. Screening of rice variety showed that the rice containing low amylose content, such as Kao Dawk Mali 105 and RD21, was suitable for making instant rice. The selected process started with soaking milled rice in water at room temperature for 10 minutes, cooking the rice for 15 minutes, freezing at-15 deg C for 2 hours, thawing at room temperature and drying at 70 deg C for 2 hours. The product was futher developed to instant cooked flavored rice with prawn. The formulate the product containing 25 percent RDA, the recipe consisted of 52.46 percent instant rice, 10.01 percent freeze dried prawn, 3.51 percent freeze-dried asparagus, 4.02 percent freeze-dried corn, 6 percent white sesame, 15 percent oil and 9 percent seasoning. The rehydration ratio of the product was 3.03 with 1.85 volume expansion ratio. Preparation of rehydrated rice was made by adding 2.03 times of water and allowed it to stand for 7 minutes for reconstitution. The final product was able to be kept in the an aluminum foil laminated bag at 25 and 35 deg C for long than 2 months with microbiological safety. The consumer acceptance could maintain at the level of like moderaly to like much.
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Эту запись предоставил Kasetsart University