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Influence of parboiling and freezing conditions on textural properties of California cooked rice.

Author(s) : LEE J. H., SINGH R. P.

Type of article: Article

Summary

At Instron, the texture of freeze-thawed cooked rice has been measured. Generally, parboiling, as well as freezing, leads to an increase in firmness and a decrease in the stickiness of rice. A negative correlation between these two characteristics is suggested.

Details

  • Original title: Influence of parboiling and freezing conditions on textural properties of California cooked rice.
  • Record ID : 1992-2809
  • Languages: English
  • Source: J. Food Qual. - vol. 14 - n. 5
  • Publication date: 1991

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