Effect of Precooking and Superheated Steam Treatment on Quality of Black Glutinous Rice
Joint Authors
Piyawanitpong, Chinnatat
Therdthai, Nantawan
Ratphitagsanti, Wannasawat
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-09-06
Country of Publication
Egypt
No. of Pages
9
Abstract EN
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.
American Psychological Association (APA)
Piyawanitpong, Chinnatat& Therdthai, Nantawan& Ratphitagsanti, Wannasawat. 2018. Effect of Precooking and Superheated Steam Treatment on Quality of Black Glutinous Rice. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-9.
https://search.emarefa.net/detail/BIM-1185534
Modern Language Association (MLA)
Piyawanitpong, Chinnatat…[et al.]. Effect of Precooking and Superheated Steam Treatment on Quality of Black Glutinous Rice. Journal of Food Quality No. 2018 (2018), pp.1-9.
https://search.emarefa.net/detail/BIM-1185534
American Medical Association (AMA)
Piyawanitpong, Chinnatat& Therdthai, Nantawan& Ratphitagsanti, Wannasawat. Effect of Precooking and Superheated Steam Treatment on Quality of Black Glutinous Rice. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-9.
https://search.emarefa.net/detail/BIM-1185534
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185534