INFLUENCE OF PARBOILING AND FREEZING CONDITIONS ON TEXTURAL PROPERTIES OF CALIFORNIA COOKED RICE

The textural properties of thawed samples of cooked parboiled, long (Cal Belle) and short (S201) grain rice varieties were evaluated using an Instron Universal Testing Instrument (Model 1122). In general, the parboiling treatments resulted in a significant increase of hardness but a significant decrease in stickiness of both long and short grain cooked rice when freezing conditions were pooled. Freezing increased hardness and decreased stickiness of long grain cooked parboiled rice significantly regardless of parboiling conditions, however, it did not decrease the stickiness of short grain cooked parboiled rice significantly. The long grain rice was harder and less sticky than the short grain rice when cooked regardless of treatments used. Hardness was negatively correlated with stickiness indexes (r =?0.819, P < 0.001).