Cooking quality and instrumental textural attributes of cooked rice for different milling fractions

Mohapatra, Debabandya; Bal, Satish

doi:10.1016/j.jfoodeng.2005.01.028

Cited by 186 publications

(140 citation statements)

References 18 publications

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“…The more long chains, the firmer the rice is when cooked and vice-versa (Bhattacharya 2004). Rice with high water binding capacity normally yields soft texture cooked rice (Mohapatra and Bal 2006). In the present study the amylose content was low in the parboiled rice (32 %) and black gram dhal (17 %) compared to the amylopectin content hence the stickiness is due to the ratios of rice and black gram dhal and the fermentation time.…”

Section: Stickiness Of the Idlimentioning

confidence: 45%

Effect of ingredients on sensory profile of idli

Durgadevi

Shetty

2012

J Food Sci Technol

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Idli is a traditional fermented food and is consumed in India and Srilanka. The objective of the present study is to select the ingredients for optimum desirable product characteristics and to identify the optimum ratios of ingredients and fermentation time with respect to sensory attributes using Response Surface Methodology (RSM). The sensory attributes included were color, appearance, texture, taste and overall quality. Preliminary trials were conducted using five variants of rice and common black gram dhal before framing a model using Central Composite Rotatable Design (CCRD). From the study it was found that a desirable score of 0.7439 was obtained for sensory attributes of idli made with the ratio of 3: 1.475 for IR20 idli rice and ADT3 variety black gram (with husk removed after soaking) fermented for 10.2 h. Principal Component Analysis (PCA) helped to discriminate the samples and attributes within the data matrix, depending upon their inter relationships.

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Section: Stickiness Of the Idlimentioning

confidence: 45%

Effect of ingredients on sensory profile of idli

Durgadevi

Shetty

2012

J Food Sci Technol

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“…In order to determine the 246 end point of cooking in laboratories, rice grains are periodically sampled during cooking and 247 pressed between two parallel glass plates. When grains do not show a starchy core in the centre 248 anymore the sample is considered to be completely cooked (Billiris,Siebenmorgen,Meullenet,& 249 Mauromoustakos, 2012a; Mohapatra & Bal, 2006). Though the rice is cooked through completely, 250 this stage of cooking does not necessarily represent the most desirable texture.…”

Section: Cooking In Excess Water 221 242mentioning

confidence: 99%

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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“…The instrument was calibrated Cooking time for samples was determined as described by Mohapatra and Bal (2006). A mass of 5 g rice grain from each sample was cooked in boiling distilled water (100 ml) at 100 ±1 ºC in a water bath.…”

Section: Color Characteristicsmentioning

confidence: 99%

“…The rice was then allowed to simmer for another 2 min to ensure that the core of all grains had been gelatinized. This additional 2 min after the MCT is referred to as Optimum cooking time (Mohapatra & Bal, 2006).…”

Section: Color Characteristicsmentioning

confidence: 99%

Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice

Odenigbo¹,

Ngadi²,

Ejebe³

et al. 2014

JFR

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Quality of rice is an important criterion for the choice and demand by rice consumers and it is determined by physicochemical parameters. The objective of this research was to screen the physical, gelatinization, cooking and textural properties of an improved rice variety cultivated in Cameroon (TOX 3145). Three differently processed samples of TOX 3145: non-parboiled (NP), traditional parboiled (TP) and IRAD parboiled (IRAD) were involved in this study. The result revealed the grain dimension of samples as long and slender shape. The degree of redness among cooked and uncooked grains varied from -0.8 to -1.0 and 0.3 to 1.5, respectively while yellowness parameter ranged between 0.4 to 4.0 and 7.6 to 8.4, respectively. Lightness parameter (L*) varied from 59.4 to 61.8 in cooked samples. Minimum cooking time among samples was between 17.9-19.7 min. Highest elastic modulus and hardness (43.3 N/mm and 36.8 N, respectively) was found in TP sample. The NP sample had lowest adhesiveness (-0.76 J) and highest gumminess (6.40 J). Water uptake was positively correlated with amylose content (r = 0.84; P < 0.05) and lightness parameter (r = 0.92; P < 0.05).This study provides information on the physical, thermal, gelatinization and cooking characteristics of TOX 3145 rice in its raw and parboiled forms as consumed in Cameroon.

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Cooking quality and instrumental textural attributes of cooked rice for different milling fractions

Cited by 186 publications

References 18 publications

Effect of ingredients on sensory profile of idli

Effect of ingredients on sensory profile of idli

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

Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice

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