Properties of rehydrated freeze dried rice as a function of processing treatments

Bui, Lan; Coad, Ross; Stanley, Roger

doi:10.1016/j.lwt.2018.01.039

Cited by 13 publications

(8 citation statements)

References 12 publications

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“…The physical properties that are analyzed were rehydration time [10], rehydration ratio and expansion volume [4]. Hardness was tested using Texture Profile Analyser (Stable Micro Systems, TA.XT plus) and the method refers to Prasert and Suwannaporn [11] with modifications.…”

Section: Sample Analysismentioning

confidence: 99%

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The effect of instanization methods on rehydrated instant bose characteristics

Yulianti

Sholechah

Widowati

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Bose is a typical food from East Nusa Tenggara which is made from a mixture of corn and beans. The process of making bose requires a relatively long time. Instanization is a technology that can be applied to shorten the process of preparing bose corn before can be consumed. This study aims to determine the effect of the cooking methods in the instanization process on the physical and chemical properties of rehydrated instant bose corn. The factors tested were cooking methods: mixed and boiled-steamed; mixed and boiled-autoclaved; mixed and steamed-autoclaved; unmixed and boiled-steamed; unmixed and boiled-autoclaved; unmixed and steamed-autoclaved. The mixed and boiled-autoclaved method produced the best physical properties of instant bose corn compared to other treatments. This instant bose corn had 6.34 minutes of rehydration time, 4.45 of rehydration ratio, 190.01% of volume expansion, 261.65 N of hardness and contains of 3.41% of protein, 0.56 mg/100 g of iron and 0.42% of fat.

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Section: Sample Analysismentioning

confidence: 99%

“…The water press the cell structure towards the surface, thus forming a large cavity in the dry center. These large cavities can weaken the instant rice structure after being rehydrated and can caused the instant rice to become mushy [10].…”

Section: Physical Characteristicsmentioning

confidence: 99%

The effect of instanization methods on rehydrated instant bose characteristics

Yulianti

Sholechah

Widowati

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…A partir del análisis de varianza (ANOVA) de la máxima de fractura se pudo obtener el resultado que mostro que no hay diferencias significativas entre los tratamientos y en la comparación de parejas de Tukey al 5% nivel de significancia, el cual se determinó que las medias de los tres tratamiento se comportaron iguales por lo tanto la diferencias en cada uno de las máxima de fracturas en los métodos de secado de liofilización, ventana de refractancia y convección forzada fueron iguales. El secado por congelación (L) produce productos secos con una estructura porosa, lo que contribuye a una textura crujiente y una rápida rehidratación (Bui, et al, 2018;Yu, et al, 2011;Yu, et al, 2017).…”

Section: Figura 1 Relación Perdida De Agua En Función Del Tiempo Parunclassified

Evaluación fisicoquímica, nutricional y microbiológica en banano deshidratado por Liofilización, Ventana de Refractancia y Convección forzada.

Agredo

Guerrero

Urbano

2019

recia

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“…The water absorption capability of rice has been considered an important parameter in the final properties of rice grains, affecting the final quality of rice (Bui et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…The water absorption capability of rice has been considered an important parameter in the final properties of rice grains, affecting the final quality of rice (Bui et al., 2018). The rehydration capacity depends on the grain structure, which differs with each rice variety (Aguilera, 2005), and the cooking temperature.…”

Section: Introductionmentioning

confidence: 99%

Modeling of the soaking and drying stages for Senia‐type precooked rice

Calatayud

Cosín

Cánovas³

et al. 2021

Cereal Chem

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Background and objectives The production of precooked rice has mainly been applied to long rice varieties, while japonica varieties are significantly less represented, especially Spanish varieties. The aim of this paper was to model the water mass flow process in precooked round‐shaped rice (Bahía‐Senia) for the soaking (Peleg model) and drying phases (drying by hot air and by combined hot air and microwaves, Fick, Midili, and Page models). Optical and mechanical properties after drying were recorded. Cooking tests were also performed. Findings The results show that optimum soaking process was achieved at 35°C during 20 min. For the drying stage, water loss increases using microwave energy at 2.45 GHz and no variations with air temperature were registered. Thus, the optimal drying conditions were achieved at 40°C combined with microwave during 42 min. Conclusions Precooked round rice processing conditions have been established. This treatment would reduce the final cooking time (96 ºC) for the user by 94%, which implies that in only 3 min, the precooked rice would reach the same level of moisture as the control rice after 20 min of cooking. Significance and novelty These findings can be used by food industry in selecting the proper soaking and drying conditions that favors the production of precooked round‐shaped rice.

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Properties of rehydrated freeze dried rice as a function of processing treatments

Cited by 13 publications

References 12 publications

The effect of instanization methods on rehydrated instant bose characteristics

The effect of instanization methods on rehydrated instant bose characteristics

Evaluación fisicoquímica, nutricional y microbiológica en banano deshidratado por Liofilización, Ventana de Refractancia y Convección forzada.

Modeling of the soaking and drying stages for Senia‐type precooked rice

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