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KMID : 1007519960050020104
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Food Science and Biotechnology
1996 Volume.5 No. 2 p.104 ~ p.111
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Prediction of Textural Properties of Cooked Parboiled Rice as Influenced by Steaming and Freezing Conditions
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Lee, Jun Ho
Seog-Lee, Eun Ju/Singh, R Paul
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Abstract
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The textural properties of thawed samples of frozen cooked parboiled, long (Cal Belle) and short (S201) grain rice varieties under various steaming pressure and steaming time during parboiling process were evaluated, and a mathematical model describing hardness and stickiness as influenced by parboiling conditions for each treatment was proposed. Each sample of rough rice was parboiled at 27.6, 45.5 and 55.3 kPa for 10 min and at 45.5 kPa for 5 and 15 min, respectively. The cooked samples were cooled for 1 hr, or frozen in either a domestic freezer (-18℃), or a walk-in freezer (-34℃), or immersed in liquid nitrogen (LN₂), and then their textural properties were measured after thawing using an Instron Universal Testing Instrument. In general, the hardness of cooked rice increased as the steaming pressure and steaming time increased regardless of the freezing conditions, whereas the stickiness did not have a direct linear relationship to the severity of parboiling conditions applied. Freezing also had a considerable influence on the texture of cooked parboiled rice. Generally, the hardness of cooked parboiled rice increased upon freezing. Finally, the hardness and the stickiness of cooked parboiled rice could be predicted well by the second order regression equations in accordance to the porbriliding conditions.
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