Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time
A study was made of factors affecting cooking time and the relationship between water:rice ratio (water content) in the rice cooker method and Instron hardness of cooked rice using 10 milled rice samples of diverse properties. Water:rice ratio for acceptable soft texture (< 10 kg hardness) increased...
| Main Authors: | , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
1983
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/166498 |
| _version_ | 1855522227079872512 |
|---|---|
| author | Juliano, Bienvenido O. Perez, Consuelo M. |
| author_browse | Juliano, Bienvenido O. Perez, Consuelo M. |
| author_facet | Juliano, Bienvenido O. Perez, Consuelo M. |
| author_sort | Juliano, Bienvenido O. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | A study was made of factors affecting cooking time and the relationship between water:rice ratio (water content) in the rice cooker method and Instron hardness of cooked rice using 10 milled rice samples of diverse properties. Water:rice ratio for acceptable soft texture (< 10 kg hardness) increased with increasing amylose content of the sample from 1.1 (56% water in cooked rice, wet basis) to 1.9 (68% water). The spread in cooked‐rice hardness values was higher at a water:rice ratio of 1.9 (68% water) than at 2.65 (75% water), which was equivalent to the water content of rice cooked in excess water for an optimum cooking time. Cooking time correlated better with starch final gelatinization temperature (r=0.75*) than with surface area per gram (r=−0.49) confirming the results of earlier kinetic studies that cooking rate was mainly influenced by the reactivity of the grain constituents with water. |
| format | Journal Article |
| id | CGSpace166498 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 1983 |
| publishDateRange | 1983 |
| publishDateSort | 1983 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1664982025-05-14T10:24:02Z Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time Juliano, Bienvenido O. Perez, Consuelo M. cooked milled rice hardness cooking time A study was made of factors affecting cooking time and the relationship between water:rice ratio (water content) in the rice cooker method and Instron hardness of cooked rice using 10 milled rice samples of diverse properties. Water:rice ratio for acceptable soft texture (< 10 kg hardness) increased with increasing amylose content of the sample from 1.1 (56% water in cooked rice, wet basis) to 1.9 (68% water). The spread in cooked‐rice hardness values was higher at a water:rice ratio of 1.9 (68% water) than at 2.65 (75% water), which was equivalent to the water content of rice cooked in excess water for an optimum cooking time. Cooking time correlated better with starch final gelatinization temperature (r=0.75*) than with surface area per gram (r=−0.49) confirming the results of earlier kinetic studies that cooking rate was mainly influenced by the reactivity of the grain constituents with water. 1983-09 2024-12-19T12:56:20Z 2024-12-19T12:56:20Z Journal Article https://hdl.handle.net/10568/166498 en Wiley JULIANO, BIENVENIDO O.; PEREZ, CONSUELO M. 1983. Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time. Journal of Texture Studies, Volume 14 no. 3 p. 235-243 |
| spellingShingle | cooked milled rice hardness cooking time Juliano, Bienvenido O. Perez, Consuelo M. Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time |
| title | Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time |
| title_full | Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time |
| title_fullStr | Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time |
| title_full_unstemmed | Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time |
| title_short | Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time |
| title_sort | major factors affecting cooked milled rice hardness and cooking time |
| topic | cooked milled rice hardness cooking time |
| url | https://hdl.handle.net/10568/166498 |
| work_keys_str_mv | AT julianobienvenidoo majorfactorsaffectingcookedmilledricehardnessandcookingtime AT perezconsuelom majorfactorsaffectingcookedmilledricehardnessandcookingtime |