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Water uptake by rice during cooking.

Bhattacharya, K. R. and Sowbhagya, C. M. (1971) Water uptake by rice during cooking. Cereal Science Today, 16 (12). 420-424, 25 ref..

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Abstract

In 1961, 20 samples of rice, average moisture content 12.8%, milled to full polish in a commercial huller and in 1968-1969, samples, average moisture content 13.5%, milled by standard laboratory methods, were cooked in distilled water in a boiling water-bath, temp. 97.5 degree C, cooled in water for 1 min, spread over a wire screen, stirred over filter paper sheets for 3 sec and weighed. On cooking for a constant time of 20 min each, the 20 different rice varieties varied widely in their apparent water uptake (1.65-2.45 g/g). Water uptake by the rice was found to be primarily related to its surface area which is a function of size and shape. Small and slender varieties absorb more water at a given cooking time than do large and round varieties. Water uptake was generally unrelated to other physicochemical and quality characteristics, except for a small inverse relationship with protein content and gelatinization temp. It was also affected by cracks and abdominal white, by age and processing. All varieties cooked for their optimal times showed a relatively constant water uptake of approximate equal to2.5 and attained a moisture content of 75%. The best correlation is obtained when the value is expressed as a ratio of the water uptake at 70-80 degree C to that at boiling temp. thereby eliminating the interfering effects of surface area, cracked and chalky kernels, age and protein content.

Item Type: Article
Uncontrolled Keywords: WATER-; Water uptake of rice during cooking; RICE-; COOKING-; PROTEINS-(VEGETABLE); /Protein content & uptake of water of rice; GELATION-; /gelatinization temp./ & uptake of water of rice; TEMPERATURE-; AGE-; /age/ & uptake of water of rice
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Sep 2014 06:21
Last Modified: 04 Sep 2014 06:21
URI: http://ir.cftri.com/id/eprint/7243

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