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Factors Affecting Water Uptake in Milled Rice
Author(s) -
METCALF S. L.,
LUND D. B.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10563.x
Subject(s) - steaming , endotherm , sucrose , chemistry , food science , sugar , salt (chemistry) , differential scanning calorimetry , organic chemistry , physics , thermodynamics
Water uptake in milled rice kernels was measured as a function of soaking condition, pretreatment (steaming at 107°C for 15 min), and variety. Soaking conditions included water to rice ratio (280g water/ g dry rice solids (drs) and 0.55g water/gdrs), temperature (50°C and 90°C), and presence of solutes (salt, sucrose and/or glyceryl monostearate). Time constants, determined from an empirical equation, indicated water uptake was reduced by limited water, low temperature, or the presence of solutes (salt and/or sugar). Water uptake was enhanced when glyceryl monostearate was present in 0.55g water/gdrs and by steaming prior to soaking with sucrose present in 0.55g water/gdrs. Steaming broadened the DSC endotherm but did not cause gelatinization.