Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 2. Cooking using fixed, water-to-rice ratios

Journal of Food Engineering

Volumn 113, Issue 4, 2012, Pages 589-597

  Billiris, M A ^a   Siebenmorgen, T J ^a   Wang, Y J ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Brown rice cooking; Cooking energy; Degree of milling; Non parboiled rice; Nutrition; Parboiled rice

Indexed keywords

BROWN RICE; COOKING CHARACTERISTICS; DEGREE OF MILLING; ENERGY CHARACTERISTICS; ENERGY REQUIREMENTS; LEAST ENERGY; LIPID CONTENT; MILLED RICE; NON-PARBOILED RICE; PARBOILED RICE; PEAK FORCE; TEXTURAL CHARACTERISTIC;

HYDRATION; NUTRITION;

THERMAL PROCESSING (FOODS);

EID: 84866355223     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.07.006     Document Type: Article

References (18)

1. E.T. Champagne, D.F. Wood, B.O. Juliano, and D.B. Bechtel The rice grain and its gross composition E.T. Champagne, Rice: Chemistry and Technology 3 ed. 2004 American Association of Cereal Chemists, Inc St. Paul, Minnesota, U.S.A. 77 107
2. N.T.W. Cooper, and T.J. Siebenmorgen Correcting head rice yield for surface lipid content (degree of milling) variation Cereal Chemistry 84 1 2007 88 91 (Pubitemid 46213137)
3. T. Das, A. Subramanian, A. Chakkaravarathi, V. Singh, S.Z. Ali, and P.K. Bordoloi Energy conservation in domestic rice cooking Journal of Food Engineering 75 2006 156 166 (Pubitemid 43254578)
4. H.S.R. Desikachar, S.N. Raghavendra Rao, and T.K. Ananthachar Effect of degree of milling on water absorption of rice during cooking Journal of Food Science and Technology 2 1965 110 112
5. H.S.R. Desikachar, and V. Subrahmanyan The formation of cracks in rice during wetting and its effect on the cooking characteristics of the cereal Cereal Chemistry 38 1961 356 364
6. Juliano, B. O. (1971). Relation of physicochemical properties to processing characteristics of rice. Proceedings of the World Cereal and Bread Congress.
7. B.O. Juliano, and C.M. Perez Major factors affecting cooked milled rice hardness and cooking time Journal of texture studies 14 1983 235 243
8. H. Kato, T. Ohta, T. Tsuguita, and Y. Hosaka Effect of parboiling on texture and flavour components of cooked rice Journal of Agricultural and Food Chemistry 31 1983 818 823
9. S.B. Lanning, and T.J. Siebenmorgen Comparison of milling characteristics of hybrid and pureline rice cultivars Applied Engineering in Agriculture 27 5 2011 787 795
10. D. Mohapatra, and S. Bal Cooking quality and instrumental textural attributes of cooked rice for different milling fractions Journal of Food Engineering 73 3 2006 253 259 (Pubitemid 41550023)
11. D. Mohapatra, and S. Bal Effect of degree of milling on specific energy consumption, optical measurements and cooking quality of rice Journal of Food Engineering 80 1 2007 119 125 (Pubitemid 44739107)
12. G.O. Ondier, T.J. Siebenmorgen, and A. Mauromoustakos Equilibrium moisture contents of pureline, hybrid, and parboiled rice kernel fractions Applied Engineering in Agriculture 28 2 2012 237 247
13. J.K. Park, S.S. Kim, and K.O. Kim Effect of milling ratio on sensory properties of cooked rice and on physicochemical properties of milled cooked rice Cereal Chemistry 78 2 2001 151 156
14. P. Roy, T. Ijiri, H. Okadome, D. Nei, T. Orikasa, and N. Nakamura Effect of processing conditions on overall energy consumption and quality of rice (Oryza sativa L.) Journal of Food Engineering 89 3 2008 343 348
15. P. Roy, N. Shimizu, and T. Kimura Energy conservation in cooking of milled raw and parboiled rice Food Science and Technology Research 10 2 2004 121 126 (Pubitemid 39054358)
16. M.I. Saleh, and J. Meullenet Effect of moisture content at harvest and degree of milling (based on surface lipid content) on the texture properties of cooked long-grain rice Cereal Chemistry 84 2 2007 119 124 (Pubitemid 46642039)
17. P.V. Subba Rao, and K.R. Bhattacharya Effect of parboiling on thiamine content of rice Journal of Agricultural and Food Chemistry 14 5 1966 479 482
18. C.M. Sowbhagya, and S.Z. Ali Effect of presoaking on cooking time and texture of raw and parboiled rice Journal of Food Science and Technology 28 2 1991 76 80