Effect of Drying Conditions on the Texture and Taste Characteristics of Rough Rice

Abstract

The effects of drying conditions, viz. drying temperature, surface velocity, and initial moisture content, on the quality characteristics of cooked rice, including both texture and taste attributes, were investigated. A response surface methodology was employed to analyze the effects of drying conditions on the cooked rice quality and to optimize the drying parameters. The results show that moisture content is the most important positive factor, followed by drying temperature with a negative effect, and surface velocity is the least important, with a negative effect on taste. The drying conditions exert the significant effects on the texture and taste attributes of cooked rice. Drying temperature has a positive effect on the cohesiveness value of cooked rice and negative effects on the partial quality attributes, including hardness, gumminess, chewiness, stickiness, color, and flavor. The increase of surface velocity may cause an increase in cohesiveness and color and a decline in hardness, gumminess, smell, palatability, and flavor. Higher moisture content of rough rice contributes to improved color and palatability attributes and reduce the hardness and gumminess indexes. The overall taste value of cooked rice for the dried rough rice has a positive correlation with the hardness, gumminess, and stickiness (p < 0.05). Results suggested that the highest taste value for the rough rice was obtained under optimal conditions of drying temperature of 35.13 C and surface velocity of 0.41 m/s for rough rice with an initial moisture content of 19.69%. The result was verified by validation experiments.

Modeling heat and mass transfer–induced stresses in germinated brown rice kernels during fluidized bed drying

“…Higher drying temperature also induced the physicochemical and chemical changes of rice such as pasting properties, flavour and formation of amylose-lipids complex. [14,15] In addition to the moisture-induced stress, the thermal stress is also created from the change of temperature of material during drying, but the magnitude of the thermal stress in the case of rice is significantly smaller than the moisture-induced stress since the value of thermal expansion coefficient is lower than that of hygroscopic expansion coefficient. [16] The known stress distribution inside rice kernels during drying conditions can manage the drying process to reduce the fissured kernel.…”

Nutritional Content and Characteristics of Pumpkin Cream Soup with Tempeh Addition as Supplementary Food for Elderly

“…Besides the addition of tempeh, the drying process also affected the sensory characteristics of cream soup. The high temperature could reduce the flavour and aroma of the product [30]. Consequently, the instant cream soup had a low acceptance rate, presumably due to the high temperature of the drying process with a drum dyer.…”

Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying

“…These results indicated that 4-5 fissures in MDGBR kernels were dominant in the later stage of drying under microwave intensity higher than 4 W/g. However, severe fissures easily caused the undesired drying quality of MDGBR, such as burnt appearance and degradation of nutrient composition (Zheng et al 2011). Therefore, an appropriate microwave intensity of 3-4 W/g may be suitable for the microwave drying of GBR considering the drying efficiency and quality.…”

“…The texture testing was repeated 5 times for each treatment. The textural parameters including hardness, adhesiveness, springiness, cohesiveness, stickiness and chewiness, were recorded according to TPA curve attributes (Zheng et al 2011).…”

“…Timely drying treatment is necessary step for the fresh GBR to a desired moisture content below 14.5% (w.b. ) to prevent the quality deterioration from microorganisms such as bacteria and fungi (Zheng et al 2011). Microwave drying meets the requirements of the drying treatment of GBR with high drying rate, low energy consumption and sterilization (Olatunde et al 2017;Xu et al 2017).…”