Kinetics of cooking unsoaked and presoaked rice

Chakkaravarthi, A.; Lakshmi, S.; Subramanian, R.; Hegde, VS

doi:10.1016/j.jfoodeng.2007.02.061

Cited by 41 publications

(22 citation statements)

References 8 publications

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“…The changes in the activation energy for 261 diffusion and physical change at 60 °C indicate that below this temperature the structural change of 262 water and rice components was the limiting factor while above 60 °C the diffusion of water became 263 the limiting factor for water absorption with the gelatinised starch physically preventing penetration 264 of water (Bello et al, 2007;Suzuki et al, 1976). These results are consistent with the study of 265 Chakkaravarthi et al (2008). 266…”

Section: Cooking In Excess Water 221 242supporting

confidence: 77%

“…This method 244 is used at home and on industrial scale. In a standard laboratory scale procedure, the water-to-rice 245 ratio (W/R) ranges between 10:1 and 20:1 (Chakkaravarthi et al, 2008). In order to determine the 246 end point of cooking in laboratories, rice grains are periodically sampled during cooking and 247 pressed between two parallel glass plates.…”

Section: Cooking In Excess Water 221 242mentioning

confidence: 99%

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Review of the effects of different processing technologies on cooked and convenience rice quality

Turner

Fitzgerald

et al. 2017

Trends in Food Science & Technology

134

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19Background 20Commercially available convenience rice such as retorted, quick cooking or frozen rice suffers 21 from sensory deficiencies compared to home cooked rice. The mechanisms causing deterioration in 22 texture and flavour during convenience rice processing are, in many cases, poorly understood. 23 Scope and Approach 24This review describes pre-cooking methods including washing and soaking, cooking methods 25 including cooking in excess water, by absorption and by high pressure, and post-cooking 26 technologies including cooling, freezing, retorting, canning, drying and storage, as well as the 27 influence of each process on physical properties and sensory attributes of cooked rice. 28 Key findings and conclusions 29Water diffusion and starch leaching, which occur in many processing steps, are important factors 30 affecting cooked rice quality. Soaking saves energy by reducing cooking time. Cooking by 31 absorption increases stickiness, but does not ensure uniform moisture distribution compared to 32 cooking in excess water, thus is not applicable for rice manufacturers. Leached amylose during 33 soaking and cooking affects hardness and stickiness of cooked rice significantly. Non-thermal 34 treatments such as high pressure soaking and cooking has potential to improve rice sensory 35 M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPTAbstract 2 properties compared to high temperature treatments, which change colour and flavour of 36 convenience rice. Drying and freezing results in a porous structure resulting in spongy texture after 37 rehydration and thawing, respectively. During storage, starch retrogradation deteriorates texture, but 38 can be retarded by high pressure processing or storage below the glass transition temperature. Much 39 is known about processing factors that affect freshly cooked rice, but more substantial knowledge of 40 how processing steps affect the structure property relationships and sensory properties of 41 convenience rice will assist manufacturers to specifically design products to meet the ever growing 42 consumer demands for convenience food. 43 44

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Section: Cooking In Excess Water 221 242supporting

confidence: 77%

Section: Cooking In Excess Water 221 242mentioning

confidence: 99%

Review of the effects of different processing technologies on cooked and convenience rice quality

Turner

Fitzgerald

et al. 2017

Trends in Food Science & Technology

134

View full text Add to dashboard Cite

show abstract

“…Besides cooking of presoaked rice offered consistency of heat and mass transfer during cooking (Chakkaravarthi et al, 2008). Effects of cooking methods on cooking qualities of QCGBR were subsequently not noticed.…”

Section: Qualities Of Quick Cooking Germinated Brown Ricementioning

confidence: 96%

“…Modification of endosperm of cereal grains due to partial degradation of cell walls by xylanases and proteases was also claimed (Mohan et al, 2010). Apart from alterations of chemical compositions, soaking made many little fissures in rice kernels (Roberts, 1972) and alterations of cooking rate and characteristic of presoaked rice were afterward reported due to improved uniformity of heat and mass transfer during cooking in excess water (Chakkaravarthi, Lakshmi, Subramanian, & Hegde, 2008). These incidences consequently led to increasing of water absorption and leaching of amylose and other water soluble compounds during cooking GBR as reported in this study and softening of raw and cooked GBR as presented by Mohan et al (2010) and Watchararparpaiboon et al (2010) as well.…”

Section: Suitable Germination Conditionmentioning

confidence: 99%

Development of quick cooking germinated brown rice with convenient preparation and containing health benefits

Sirisoontaralak

Nakornpanom

Koakietdumrongkul

et al. 2015

LWT - Food Science and Technology

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“…Presoaked pigeon pea gelatinizes more easily than unsoaked pigeon pea (Akinoso and Lasisi, 2013). Uniformity of heat and mass transfer during cooking of presoaked grains was reported by Chakkaravarthi et al (2008). This accounts for the lower cooking energy of presoaked samples.…”

Section: Energy and Time Consumptions Using Kerosene Stovementioning

confidence: 69%

Determination of Energy and Time Requirement for Cooking Pigeon Pea (Cajanus cajan)

Akinoso

Oladeji

2017

Journal of Biosystems Engineering

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Purpose: High energy requirement and long cooking time are limiting consumption of pigeon pea (Cajanus cajan), a nutritious food. This study was performed to estimate energy and time demand by different methods of cooking pigeon pea. Methods: Pigeon pea (150 g) was soaked in 2.0 L of water at ambient temperature (29 ± 2°C) to determine hydration behavior. Cooking experiments were conducted using aluminum and pressure-cooking pots. Efficiency of cooking was evaluated using four types of cooking appliances (kerosene, liquefied petroleum gas (LPG), electric, and charcoal stoves). Normal (continuous heating until the food was satisfactorily cooked) and control (controlling the energy input to closely match the actual energy required) cooking were conducted. Energy requirement and duration of cooking were determined using standard procedures. Results: Soaking increased moisture content from 11.99 to 30.01% in 90 min, while water absorption rate decreased with soaking duration. In cooking 150 g of pigeon pea using kerosene stove, presoaked normal pressure-pot cooking method consumed the least energy (10 800 kJ) and time (205 min), while unsoaked normal cooking consumed the highest energy (18 450 kJ) and time (336 min). Using LPG stove, unsoaked normal cooking method required the highest energy (52 470 kJ), while presoaked control pressure-pot required the least energy (14 405 kJ). For electric stove, the lowest energy (15 560 kJ) and shortest duration (105 min) were recorded during control cooking of presoaked sample in the pressure-pot. Conclusions: Control cooking was not practicable using charcoal stove. Generally, kerosene stove consumed the least energy, while electric stove was found to have the shortest duration of cooking.

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Kinetics of cooking unsoaked and presoaked rice

Cited by 41 publications

References 8 publications

Review of the effects of different processing technologies on cooked and convenience rice quality

Review of the effects of different processing technologies on cooked and convenience rice quality

Development of quick cooking germinated brown rice with convenient preparation and containing health benefits

Determination of Energy and Time Requirement for Cooking Pigeon Pea (Cajanus cajan)

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