Development of Quick Cooking Rice: Application of Salts and Enzyme Pretreatments
2017
Mridula, D. | Harpreet Kaur, | Goswami, Deepika | Gupta, R. K. | Gurumayum, Sushma | Tyagi, S. K.
Quick cooking rice (QCR) samples were prepared by pretreating the rice with different salts (calcium chloride, sodium chloride, acetic acid and sodium citrate at 0.5, 1.0 and 1.5 %) and pancreatin enzyme solutions, followed by hydrothermal treatment and drying. The effect of these pretreatments was studied on various quality parameters of QCR samples viz. amylose content, grain elongation ratio during cooking, optimum cooking time (OCT) and rehydration ratio (RR); pasting characteristics, colour quality and sensory attributes. The whiteness index (WI) of QCR samples ranged from 87.9 to 91.8 as compared to untreated (89.56) i.e. raw rice. The amylose content decreased due to the pretreatments of rice with salts and enzyme in soaking solution, which ranged from 24.18 to 25.35 % in pretreated samples as compared to 31.18 % in raw rice. The minimum RR (1.57) was observed for QCR pretreated with acetic acid while other salts and enzyme pretreatments showed only a little change in the RR. Solid loss in QCR samples was less than untreated rice. The OCT of different QCR samples ranged from 4.88 to 7.41 min as compared to 19.22 min for untreated rice. Overall sensory acceptability for calcium chloride pretreated QCR was maximum (7.42) than other pretreatments. In view of maximum sensory acceptability, higher WI, lower cooking time and solid loss in cooking water; soaking of rice in 0.5 % calcium chloride solution followed by hydrothermal treatment and drying may be considered for production of QCR.
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