Effect of presoaking on cooking time and texture of raw and parboiled rice.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/8009/
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| Title |
Effect of presoaking on cooking time and texture of raw and parboiled rice.
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| Creator |
Sowbhagya, C. M.
Zakiuddin Ali, S. |
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| Subject |
01 Rice
03 Cooking-Recipes |
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| Description |
Milled raw rice ('IR 20', 2 yr old) needed about 15 min to cook in excess boiling water. Parboiled rice (normal-, pressure-, roasted-parboiled) required longer (21-32 min) depending on parboiling conditions. Cooked parboiled rice was shorter (2-10%) in length, but thicker (15-20%), firmer (about 5%) and considerably more elastic (15-20%) than cooked raw rice. Presoaking at room temp. for 15 min and 2-3 h for raw and parboiled rice, resp., reduced cooking time by 50 and 25-40% for raw and parboiled rice, resp., as compared to unsoaked controls. Presoaking raw rice resulted in an increase in length (about 20%) of cooked raw rice but a reduction in thickness (about 5%), firmness (about 10%) and elasticity (about 25%) as compared to unsoaked cooked control. Presoaking of parboiled rice did not significantly change these parameters.
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| Date |
1991
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/8009/1/JFST%201991%2028%282%29%2076-80.pdf
Sowbhagya, C. M. and Zakiuddin Ali, S. (1991) Effect of presoaking on cooking time and texture of raw and parboiled rice. Journal of Food Science and Technology, 28 (2). 76-80, 13 ref.. ISSN 0022-1155 |
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