Effects of Toasting on the Quality of Canned Rice

Parboiled long grain milled rice was toasted to assess the effects of dry heat on the canning quality. Toasting was accomplished by exposing the rice to 170°C for 0, 1.5, 30, 45 or 60 min. Increased toasting time resulted in decreased whiteness and yellowness and increased redness, but the intensity of the color change was diminished by hydration and canning. Toasting time increased the force required to shear the canned product; however, the rate of retrogradation, as measured by amylographic viscosity, seemingly was unaffected by the toasting treatments. Sensory evaluations indicated that preferences for flavor and general appearance of the canned toasted rice were very individualistic.