Abstract

In order to develop production technology of instant rice, this study was undertaken with the soaking and processing conditions to improve the quality of instant rice. Soaking temperature, soaking time and adding amount of water were all investigated to select the optimal soaking condition by measuring water absorption and moisture content. Pseudo-level method of L₉ (3⁴) orthogonal design tests were adopted to optimize the cooking process by physical properties mainly including hardness, adhesiveness and moisture content. Results showed that physical properties had significant linear relationship with three processing factors by multiple linear regressions and the optimal cooking process was maintaining pressure at 80 KPa for 4 min and stewing rice for 15 min.

Keywords:

Instant rice, physical properties, process optimization, soaking condition,

References

Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.