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- Title
Effect of Precooking and Superheated Steam Treatment on Quality of Black Glutinous Rice.
- Authors
Piyawanitpong, Chinnatat; Therdthai, Nantawan; Ratphitagsanti, Wannasawat
- Abstract
Consumption of glutinous rice has been increasing. Leum Pua rice (Oryza sativa Linn.) is black glutinous rice containing high nutrition, but its cooking process is time-consuming. This study aimed at decreasing cooking time by changing rice properties using superheated steam treatment. The black glutinous rice was subjected to pretreatment: uncooking and precooking before superheated steam treatment at 250°C and 300°C. Drying rate constant (k) of uncooked rice was 0.0301–0.0744 s−1. Precooking rice prior to superheated steam treatment at 300°C reduced the kinetic rate constant to 0.0596 s−1. From SEM, porosity of the treated rice was observed. However, superheated steam treatment reduced ferric reducing antioxidant power and total phenolic content, compared with control. From X-ray diffraction, A-type crystalline structure of the treated rice was disappeared. Cooking time of the superheated steam-treated rice was reduced to 1–5 min. Their hardness and overall liking scores were comparable to control.
- Subjects
RICE varieties; X-ray diffraction; ANTIOXIDANTS; PHENOLS; SUPERHEATED steam
- Publication
Journal of Food Quality, 2018, p1
- ISSN
0146-9428
- Publication type
Article
- DOI
10.1155/2018/8496723