Chemical Treatment and Process Modification for Producing Improved Quick-Cooking Rice |
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Authors: | D A SMITH R M RAO J A LIUZZO E CHAMPAGNE |
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Affiliation: | Authors Rae, Liuzzo, and Champagne are affiliated with the Depr. of Food Science, Louisiana Agriculrural Experiment Station, Louisiana State Univ. Agriculrural Center, Baron Rouge, LA 70803. |
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Abstract: | Quick-cooking rice was produced by soaking raw, white, long grain rice in a 1% aqueous sodium citrate and calcium chloride solution (50:50) at 50°C for 15 min. The soaked sample was cooked in an autoclave at 121°C for 3 min and freeze-dried to 20% moisture followed by convective air-drying to a final moisture of 12%. Nutrient analysis of the rice chemically treated and dried by a combination of both methods contained maximum amounts of thiamin (2.0 μg/g), niacin (27.4 μg/g), and iron (25.1 μg/g). The rehydrated sample, prepared by boiling the rice in water at 100°C for 5 min, received high sensory scores. |
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