Optimization of instant jasmine rice process and its physicochemical properties

Prasert, Waraporn; Suwannaporn, Prisana

doi:10.1016/j.jfoodeng.2009.04.008

Cited by 113 publications

(104 citation statements)

References 21 publications

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“…While for adhesive, it increased with thickeners increasing. The hardness of cooked instant rice was reported have positive correlation with density, which was related to the porosity of the structure of processed rice (Prasert and Suwannaporn 2009). It was said that hardness was depend on the structure characteristics (González et al 2000;Robutti et al 2002), and have a high correlation between hardness and sensory attributes of cooked rice (Park et al 2001).…”

Section: Hardness and Adhesive Propertiesmentioning

confidence: 99%

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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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Section: Hardness and Adhesive Propertiesmentioning

confidence: 99%

“…Pasting behavior of rice could reflect the integrity of starch granule, and hydration property is essential to gelatinization of starch (Prasert and Suwannaporn 2009). The two indexes, pasting behavior and hydration property were selected to evaluate quality values of extruded rice product in this study.…”

Section: Extrusion Parameters and Pasting Propertiesmentioning

confidence: 99%

Emulsifiers and thickeners on extrusion-cooked instant rice product

Wang

Jin

et al. 2011

J Food Sci Technol

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“…The high velocity air stream of 574 a centrifugal fluidized bed dryer rapidly carries moisture away from the surface and prevents grains 575 from sticking together, which is desired for cooked medium and short grain rice of high stickiness 576 . Increased drying temperatures caused an increase in hardness and chewiness 577 after rehydration of the instant rice (Prasert & Suwannaporn, 2009) and increased the yellow colour 578 of cooked rice, especially when air is above 100 °C, likely due to Maillard reactions (Luangmalawat 579 et al, 2008). Despite the colour change, there was no significant difference in shrinkage or 580 rehydration capability of rice when the drying temperature was varied from 50 -120 °C 581 (Luangmalawat et al, 2008), which is in contrast to a previous study (Prasert & Suwannaporn,582 …”

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

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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“…Pores formed during the process will facilitate and accelerate the process of rehydration. Loopholes or pores formed in the instant rice will facilitate the transfer of water and heat during cooking, producing a more tender cooked rice [14]. The porosity of products ranges between 30-37%, the highest porosity (37%) was resulted from the production capacity of 2 kg (lab Scale) and the lowest porosity (30%) was resulted from the production capacity of 5 kg (Table 2).…”

Section: Porositymentioning

confidence: 99%

Quality Assessment of Physical and Organoleptic Instant Corn Rice on Scale-Up Process

Kumalasari

Ekafitri

Indrianti

2017

IOP Conf. Ser.: Earth Environ. Sci.

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Abstract. Development of instant corn rice product has been successfully conducted on a laboratory scale. Corn has high carbohydrate content but low in fiber. The addition of fiber in instant corn rice, intended to improve the functioning of the product, and replace fiber loss during the process. Scale u p p r o c e s s o f Instant corn rice r e q u i r e d t o i n c r e a s e the production capacity. Scale up was the process to get identic output on a larger scale based on predetermined production scale. This study aimed to assess the changes and differences in the quality of instant corn rice during scale up. Instant corn rice scale up was done on production capacity 3 kg, 4 kg and 5 kg. Results showed that scale up of instant corn rice producing products with rehydration ratio ranges between 514% -570%, the absorption rate ranged between 414% -470%, swelling rate ranging between 119% -134%, bulk density ranged from 0.3661 to 0.4745 (g/ml) and porosity ranging between 30-37%. The physical quality of instant corn rice on scale up were stable from the ones at laboratory scale on swelling rate, rehydration ratio, and absorption rate but not stable on bulk density and porosity. Organoleptic qualities were stable at increased scale compared on a laboratory scale. Bulk density was higher than those at laboratory scale, and the porosity was lower than those at laboratory scale.

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Optimization of instant jasmine rice process and its physicochemical properties

Cited by 113 publications

References 21 publications

Emulsifiers and thickeners on extrusion-cooked instant rice product

Emulsifiers and thickeners on extrusion-cooked instant rice product

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

Quality Assessment of Physical and Organoleptic Instant Corn Rice on Scale-Up Process

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