Rice Science, ( ISI ), Volume (16), No (3), Year (2009-10) , Pages (243-246)

Title : ( Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice )

Authors: , Mahmod Taghi Hamed Mosavian , Mohammad Hossein Haddad khodaparast ,

Citation: BibTeX | EndNote

Stewing by steam after boiling rice grains in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice (Sang Tarom, Domsiyah and Fajr) on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and the more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended

Keywords

rice; cooking; stewing; gelatinization; texture; morphological
برای دانلود از شناسه و رمز عبور پرتال پویا استفاده کنید.

@article{paperid:1012144,
author = {, and Hamed Mosavian, Mahmod Taghi and Haddad Khodaparast, Mohammad Hossein},
title = {Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice},
journal = {Rice Science},
year = {2009},
volume = {16},
number = {3},
month = {October},
issn = {1672-6308},
pages = {243--246},
numpages = {3},
keywords = {rice; cooking; stewing; gelatinization; texture; morphological properties},
}

[Download]

%0 Journal Article
%T Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice
%A ,
%A Hamed Mosavian, Mahmod Taghi
%A Haddad Khodaparast, Mohammad Hossein
%J Rice Science
%@ 1672-6308
%D 2009

[Download]