Effects of cooking, drying and pretreatment methods on texture and starch digestibility of instant rice

Journal of Food Engineering

Volumn 103, Issue 3, 2011, Pages 258-264

  Rewthong, Orrawan ^a   Soponronnarit, Somchart ^a   Taechapairoj, Chaiyong ^b   Tungtrakul, Patcharee ^c   Prachayawarakorn, Somkiat ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

^b SILPAKORN UNIVERSITY   (Thailand)

^c KASETSART UNIVERSITY   (Thailand)

Author keywords

Boiling; Cooling; Freezing; Glycemic index

Indexed keywords

BOILING; CONVENTIONAL BOILING; COOKED RICE; DRYING METHODS; DRYING STEP; EATING QUALITY; FREEZE DRYING; FREEZE-DRIED PRODUCTS; GLYCEMIC INDEX; HOT AIR DRYING; PRE-TREATMENT; PRETREATMENT METHODS; RICE COOKING; SCANNING ELECTRON MICROSCOPIC; STARCH DIGESTABILITY; TEST MATERIALS; TEXTURAL PROPERTIES; WHITE RICE;

AGRICULTURAL PRODUCTS; COOLING; CURING; FREEZING; STARCH; TEXTURES;

DRYING;

JASMINUM;

EID: 78650730529     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.10.022     Document Type: Article

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