Effects of Processing Methods on the Quality of the Dehydrated Instant Rice

건조 Instant Rice의 제조방법이 제품의 품질에 미치는 영향

  • Lee, Young-Chun (Department of Food Science & Technology, Chung-Ang University) ;
  • Lee, Dong-Woo (Department of Food Science & Technology, Chung-Ang University)
  • 이영춘 (중앙대학교 식품가공학과) ;
  • 이동우 (중앙대학교 식품가공학과)
  • Published : 1989.04.01

Abstract

The quality of dehydrated instant rice produced by a few selected processing methods with short grain milled rice was evaluated. Instant rice produced by process 2 had high rehydration rate, and those by processes 1 and 2 revealed light brown color with less lightness. Instant rice produced by processes 1 and 2 with ammonium carbonate treatment had more uniform porous microstructure, as shown by SEM micrographes, and microstructural difference was noticed between instant rice prepared with government rice and Akibari. Instant rice produced by processes 1 and 2 had less sensory color score, and those by processes 2 and 4 had higher sensory cohesiveness. Overall quality of instant rice produced by process 2 was better, except color.

Keywords

instant rice;processing methods of rice