Sharma Sakshi, Semwal Anil Dutt, Srihari Somashekharan Pandit, Govind Raj Thima, Wadikar Dadasaheb
Defence Food Research Laboratory, DRDO, Siddharthanagar, Mysore, 570 011 India.
J Food Sci Technol. 2024 Apr;61(4):770-781. doi: 10.1007/s13197-023-05877-y. Epub 2023 Nov 5.
Instant rice is well-suited for ready-to-use applications as low-moisture, light-weight military ration and emergency food for our Armed Forces, offering longer shelf life with rapid rehydration characteristics. Present investigation demonstrated the effect of different salt pretreatment during soaking as precooking operation on the physico-chemical, cooking and rehydration kinetics of instant rice. Application of salt pretreatment reduced bulk density and damaged grain percentage, while enhanced the porosity, volume expansion percent, weight gain percentage, and rehydration characteristics. The grain elongation ratio was not affected significantly by the application of salt pretreatments; however, water uptake and chemical composition were significantly affected. Soaking pretreatment with 1% calcium chloride, followed by open pan cooking and subsequently freeze-thaw-dehydrating until attainment of 5-6% moisture content was found to be the optimal processing condition for developing instant rice with less than 2 min of rehydration time by mere addition of hot water. Modelling of water absorption behaviour revealed that both Peleg (R 0.980-0.999) and Singh and Kulshrestha (R 0.966-0.999) models fitted well.
The online version contains supplementary material available at 10.1007/s13197-023-05877-y.
即食米非常适合作为低水分、轻质的军用口粮和应急食品用于即食应用，为我们的武装部队提供更长的保质期以及快速复水特性。目前的研究表明，浸泡过程中不同的盐预处理作为预煮操作对即食米的物理化学性质、蒸煮和复水动力学的影响。盐预处理的应用降低了堆积密度和破损谷粒百分比，同时提高了孔隙率、体积膨胀百分比、重量增加百分比和复水特性。盐预处理的应用对谷粒伸长率没有显著影响；然而，吸水率和化学成分受到显著影响。发现用1%氯化钙进行浸泡预处理，然后进行开锅蒸煮，随后进行冻融脱水直至达到5-6%的水分含量，是开发复水时间少于2分钟的即食米的最佳加工条件，只需加入热水即可。吸水行为建模表明，Peleg模型（R = 0.980 - 0.999）和Singh与Kulshrestha模型（R = 0.966 - 0.999）拟合良好。
在线版本包含可在10.1007/s13197-023-05877-y获取的补充材料。
