Chemical Treatment and Process Modification for Producing Improved Quick‐Cooking Rice

Smith, D. A.; Rao, R. Shyama Prasad; Liuzzo, Joseph A.; Champagne, Elaine T.

doi:10.1111/j.1365-2621.1985.tb12981.x

Cited by 30 publications

(16 citation statements)

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“…Processing technology and influences on cooked and convenience rice quality 20 displayed well separated grains that were cooked to the core, were white and had no or slightly 596 perceptible off-flavour compared to only air dried (Smith et al, 1985); however, no comparison 597 between quick cooking and freshly cooked rice was conducted. Both hot air drying and freeze 598 drying have their disadvantages: the high temperature of hot air drying causes colour change and 599 can degrade vitamins while freeze drying is an expensive, slow process that requires high energy 600 consumption.…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

“…hot air drying (Luangmalawat et al, 2008;Semwal et al, 1996), flat bed drying (Prasert & 563 Suwannaporn, 2009), convective air drying and freeze drying or some combination of methods 564 (Smith et al, 1985). During drying, water evaporates from the product, and the rate of evaporation 565 is a function of the temperature, vapour pressure gradient, mass diffusion of water from the grain, 566 and the distance for vapour movement within the grain structure (Singh & Heldman, 2001).…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

“…Vacuum cooling is the fastest cooling method and results in the greatest moisture loss (Zhang & 462 Sun, 2006), and is, thus, expected to increase rice hardness. Rinsing rice with cold water is used to 463 stop the cooking process prior to retorting (Smith et al, 1985), and washes away the starchy coat of 464 rice grains, which reduces the stickiness of rice (Wada et al, 2010).…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

“…Drying cooked rice at high temperatures 547 produces a quick cooking convenience rice that undergoes rapid rehydration before consumption 548 due to its porous structure (Carlson, Roberts & Farkas, 1976). The variety of quick cooking rices, 549 also called instant rices, ranges from relatively undercooked rice that needs 10 -15 min of cooking 550 time to a version that only needs 5 min preparation time and still reaches satisfactory acceptability 551 (Luh, 1991b;Smith et al, 1985). Important quality parameters for quick cooking rice are white 552 colour and a fast rehydration rate, but quick cooking rice is sensorially inferior to freshly cooked 553 rice with grains tending to crumble after rehydration (Luangmalawat, little is reported about sensory analysis of quick cooking rice compared to freshly cooked rice.…”

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confidence: 99%

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Review of the effects of different processing technologies on cooked and convenience rice quality

Turner

Fitzgerald

et al. 2017

Trends in Food Science & Technology

144

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19Background 20Commercially available convenience rice such as retorted, quick cooking or frozen rice suffers 21 from sensory deficiencies compared to home cooked rice. The mechanisms causing deterioration in 22 texture and flavour during convenience rice processing are, in many cases, poorly understood. 23 Scope and Approach 24This review describes pre-cooking methods including washing and soaking, cooking methods 25 including cooking in excess water, by absorption and by high pressure, and post-cooking 26 technologies including cooling, freezing, retorting, canning, drying and storage, as well as the 27 influence of each process on physical properties and sensory attributes of cooked rice. 28 Key findings and conclusions 29Water diffusion and starch leaching, which occur in many processing steps, are important factors 30 affecting cooked rice quality. Soaking saves energy by reducing cooking time. Cooking by 31 absorption increases stickiness, but does not ensure uniform moisture distribution compared to 32 cooking in excess water, thus is not applicable for rice manufacturers. Leached amylose during 33 soaking and cooking affects hardness and stickiness of cooked rice significantly. Non-thermal 34 treatments such as high pressure soaking and cooking has potential to improve rice sensory 35 M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPTAbstract 2 properties compared to high temperature treatments, which change colour and flavour of 36 convenience rice. Drying and freezing results in a porous structure resulting in spongy texture after 37 rehydration and thawing, respectively. During storage, starch retrogradation deteriorates texture, but 38 can be retarded by high pressure processing or storage below the glass transition temperature. Much 39 is known about processing factors that affect freshly cooked rice, but more substantial knowledge of 40 how processing steps affect the structure property relationships and sensory properties of 41 convenience rice will assist manufacturers to specifically design products to meet the ever growing 42 consumer demands for convenience food. 43 44

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Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Review of the effects of different processing technologies on cooked and convenience rice quality

Turner

Fitzgerald

et al. 2017

Trends in Food Science & Technology

144

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“…Ricegreen gram blend showed marked changes of lightness (L*) and yellowness (b*) of the extrudate (Bhattacharya et al 1997). Glyceryl monostearate, glyceride and soybean lecithin were added into extruded rice to improve texture, to reduce adhesiveness, and to retain extrudate final shape after hydration (Smith et al 1985). Xanthan gum, β-cyclodextrin, guar gum and carrageenan were added as a binder for extruded rice product and shown advantages for rehydration and shape maintenance (Wang et al 2001).…”

Section: Introductionmentioning

confidence: 99%

Emulsifiers and thickeners on extrusion-cooked instant rice product

Wang

Jin

et al. 2011

J Food Sci Technol

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Extrusion-cooked instant rice was prepared by optimizing the formulation with emulsifiers, glycerol monostearate (GMS), soybean lecithin (LC), and sodiumstearoyl lactylate (SSL), and thickeners, gum Arabic (GA), sodium alginate (SA), and sticky rice (SR). The emulsifiers addition caused increase of degree of gelatinization (DG), and decrease of water soluble carbohydrate (WSC), α-amylase sensitivity, water soluble index (WAI) and adhesive for extrudates, while the thickeners addition increased extrudates DG, bulk density (BD), WSC, α-amylase sensitivity, WAI, hydration rate (HR) and adhesiveness. Based on the data generated by a single additive at various levels, optimum formulation was obtained employing orthogonal matrix system with combination of the selected additives for extrusion cooking. Extrudates were evaluated for optimum hydration time followed by drying to prepare the finished product. Texture profile analysis and sensory evaluation indicate that quality of the finished product is equivalent to that of the round shaped rice and superior to a commercial instant rice product. This study also demonstrates possibility of value-added and versatile instant rice product development using broken rice.

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Drying techniques for precooked hybrid rice to ensure quality of instantized rice

Okeyo,

Luthra,

Siebenmorgen

et al. 2024

Cereal Chem

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Background and ObjectivesDue to the emergence of new hybrid rice cultivars, rice processors must refine their processing protocols to maintain the production of high‐quality products. This is crucial for the instant rice processing industry. Therefore, this study aims to refine current convective heated air‐drying processing methods to suit the new hybrid rice cultivars intended for instant rice production. New strategies to dry cooked rice were investigated. These included drying in a stepwise manner with high (230–200°C) and medium (190–160°C) air temperatures and drying at constant high (200°C) and medium (160°C) air temperatures. Changes in quality attributes of two new long‐grain (LG) hybrid rice cultivars (XL 753 and RT 7521 FP), including rehydration ratios, texture, color, and bulk density, were examined after using the modified drying strategies.FindingsThe percentage points of moisture removed were significantly affected by cultivar type, cooked rice drying air temperatures, and relative humidity (RH) (p < .05). Additionally, the rehydration ratio of instantized rice was significantly influenced by the drying air temperature (p = .0361). The highest rehydration ratio (3.14) was observed for cultivar XL 753, which was dried at a constant air temperature of 160°C and 40% RH, whereas the lowest (2.77) was observed with the same cultivar when dried at a constant air temperature of 200°C and 40% RH. The bulk density and volume increase ratio were impacted by cultivar type (p < .05), while drying air temperature and RH did not have significant effects on the volume increase ratio. Water activity values ranged from 0.53 to 0.56 for both cultivars and were influenced by drying air temperature, while color was affected by RH (p < .05). Textural parameters (hardness, adhesiveness, springiness, and cohesiveness), except resilience and springiness, were significantly affected by cultivar type, while drying air temperature had significant impacts on all textural parameters.ConclusionsPrediction profiler for multi‐attribute optimization using a desirability function approach from JMP suggested the XL753 cultivar, an RH of 20%, and Stepwise High as the drying treatment. Under these settings, the predicted percent point of moisture content loss, rehydration ratio, ΔE value (color), bulk density, hardness, adhesiveness, springiness, and cohesiveness of the models were 36.75, 9.44, 0.33, 2.95 g/mL, 3941.60 g, −14.17 gs, 0.72, and 0.59, respectively. The study provides crucial information for guiding decisions on drying conditions for industrial processing of instantized rice that may yield the most desirable quality attributes. Different rice cultivars may have differences in the quality of instant rice; however, the drying treatment found to work best in this study should be valid for all rice cultivars.Significance of StudyThe study has provided crucial information on the possibility of modifying convective heated air‐drying methods to improve the quality attributes of instant rice made from new hybrid rice cultivars. Information generated from this study may be useful to guide decisions on drying conditions for industrial processing of instantized rice with premium quality.

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Chemical Treatment and Process Modification for Producing Improved Quick‐Cooking Rice

Cited by 30 publications

References 1 publication

Review of the effects of different processing technologies on cooked and convenience rice quality

Review of the effects of different processing technologies on cooked and convenience rice quality

Emulsifiers and thickeners on extrusion-cooked instant rice product

Drying techniques for precooked hybrid rice to ensure quality of instantized rice

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