Comparison of Different Precooking Methods on the Rheological Properties of Instant Rice Prepared from Hashemi

Subject Areas : Microbiology

S. Sasanian ¹ (M. Sc. of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
B. Ghiassi Tarzi ² (Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
F. Habibi ³ (Assistant Professor, Rice Research Institute of Iran (RRII) Agricultural Research, Education and Extension Organization (ARED), Rasht, Iran.)

Received: 2018-06-19 Accepted : 2018-06-19 Published : 2018-06-22

Keywords: Cooking Method, Instant Rice, Quality, Viscosity,

Abstract :

Introduction: Increasing the cooking quality of rice is one of the most important initiatives in rice breeding goals. In this study, in order to determine the rheological properties of instant rice prepared from Hashemi variety, the effects of three precooking methods: under boiling, under steam and under pressure were investigated and compared. Materials and Methods: In all three methods, cooking continued up to 90 percent of fully cooking samples. The product was dried in an oven at 50° C. The viscosity of the samples were evaluated in three replications with rapid Visco Analyzer. The results were analyzed using SPSS software and significantly Tukey test was evaluated at the level of 95%. Results: The results indicated the maximum, minimum and final viscosities, breakdown, setback and time to reach maximum viscosity and pasting temperature. The effect of precooking methods on all the rheological characteristics of rice except the maximum viscosity and setback were significant at the level of 95%. It was concluded that the rheological properties of cooking under pressure showed significant difference in the level of 95% as compared to the other two methods. The study indicated that the swelling of the starch granules in instant rice prepared under pressure occurred earlier than the other methods. The maximum viscosity has relation with grain elongation during cooking. Conclusion: Instant rice samples prepared under pressure will remain softer after cooking for a longer time and can be prepared in shorter time.

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