Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice

Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice (Sang Tarom, Domsiyah and Fajr) on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.

[1]  M. Añón,et al.  Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes , 2006 .

[2]  W. R. Windham,et al.  Effects of Degree of Milling, Drying Condition, and Final Moisture Content on Sensory Texture of Cooked Rice , 1999 .

[3]  B. K. Yadav,et al.  Monitoring milling quality of rice by image analysis , 2001 .

[4]  Bienvenido O. Juliano,et al.  Rice : chemistry and technology , 1985 .

[5]  B. K. Yadav,et al.  Dimensional changes in milled rice (Oryza sativa L.) kernel during cooking in relation to its physicochemical properties by image analysis , 2007 .

[6]  S. Helliwell,et al.  Effect of storage temperature on cooking behaviour of rice , 2007 .

[7]  Dapeng Sun,et al.  Effect of pH, corn starch and phosphates on the pasting properties of rice flour , 2000 .

[8]  Rangaswamy Subramanian,et al.  Energy consumption in microwave cooking of rice and its comparison with other domestic appliances , 2007 .

[9]  K. R. Bhattacharya,et al.  The texture of cooked rice. , 1982 .

[10]  J. Arcot,et al.  Effect of domestic processing methods on the starch, non-starch polysaccharides and in vitro starch and protein digestibility of three varieties of rice with varying levels of amylose , 2000 .

[11]  Pongthorn Leelayuthsoontorn,et al.  Textural and morphological changes of Jasmine rice under various elevated cooking conditions , 2006 .

[12]  K. R. Bhattacharya,et al.  RESEARCH NOTE THE TEXTURE OF COOKED RICE , 1982 .