ArticleJournal of food science and technology2024
Effect of salt pretreatments on physico-chemical, cooking and rehydration kinetics of instant rice.
Article in Journal of food science and technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed, 7 citations in OpenAlex.
- Hydration behavior and kinetic studies of paddy cultivars: optimization of process variables for improved physical, milling and textural properties.Journal of food science and technology · 2024Article
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Authors and funding
5 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
Instant rice is well-suited for ready-to-use applications as low-moisture, light-weight military ration and emergency food for our Armed Forces, offering longer shelf life with rapid rehydration characteristics. Present investigation demonstrated the effect of different salt pretreatment during soaking as precooking operation on the physico-chemical, cooking and rehydration kinetics of instant rice. Application of salt pretreatment reduced bulk density and damaged grain percentage, while enhanced the porosity, volume expansion percent, weight gain percentage, and rehydration characteristics. The grain elongation ratio was not affected significantly by the application of salt pretreatments; however, water uptake and chemical composition were significantly affected. Soaking pretreatment with 1% calcium chloride, followed by open pan cooking and subsequently freeze-thaw-dehydrating until attainment of 5-6% moisture content was found to be the optimal processing condition for developing instant rice with less than 2 min of rehydration time by mere addition of hot water. Modelling of water absorption behaviour revealed that both Peleg (R Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05877-y.
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