Effect of Cooking Process on Quality Properties and in vitro Digestibility of Cooked Rice
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Abstract:
The effect of cooking process on quality properties (sensory evaluation, water absorption, expansion ratio and textural properties) and in vitro digestibility of cooked rice were investigated. The eating quality of cooked rice and in vitro digestibility of starch and protein from cooked rice depended strongly on the varieties of rice and cooking process. In contrast to linear heating, heating at low temperature (40~70 ℃) for several minutes during the cooking process improved the color, shape, mouth-feel and texture of cooked rice after cooling. This process also led to the increase in the water absorption, expansion ratio, and adhesiveness of cooked rice with the decrease in the hardness. Furthermore, higher releases of reducing sugar and soluble nitrogen during digestion were also observed for cooked rice prepared by this process, suggesting better nutritional value.
