An improved cooking quality test for Basmati rice

Citation
Bv. Hirannaiah et al., An improved cooking quality test for Basmati rice, J FD SCI M, 38(2), 2001, pp. 116-119
Citations number
22
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
2
Year of publication
2001
Pages
116 - 119
Database
ISI
SICI code
0022-1155(200103/04)38:2<116:AICQTF>2.0.ZU;2-G
Abstract
Pre-soaking of Basmati rice (15 to 60 min) before cooking in excess water r educed the time of cooking from 20 to 10 min and increased the dimensional changes due to cooking. Rice soaked for 30 min (I) and 45 min. (II) had hig her elongation ratios (2.21 and 2.32, respectively) over the control unsoak ed ride (1.82) upon soaking. The coefficient of dimensional changes (CDC, i .e., the ratio of increase in length to increase in breadth) increased from 8.4 for unsoaked control to 14.5 and 15.8 for I and II, respectively. The length to breadth ratio (L/B) of cooked basmati rice, (6.9 and 7.3 for I an d II, respectively) was also higher than the unsoaked control (5.5). The lo ss of solids in gruel upon cooking (5 to 6%) remained more or less the same . Pre-soaking increased the dimensional changes in the non-basmati rices, ' Gujarat Parimal' (GP) and 'Haryana Gaurav' (HG) too, but the extent was les s. Moreover, solids loss in gruel was higher in pre-soaked samples in these rices (10.6-12.7%). The differences in the CDG and L/B ratio of cooked ric e can serve as parameters for differentiating Basmati from non-Basmati rice . Use of a multivalent inorganic compound during soaking helped to minimise kernel disintegration and longitudinal splitting during excess water cooki ng.