Abstract
“Instant rice, also known as minute rice, is rice that has been precooked and dehydrated so that it cooks more rapidly” (within 10 min). The process of producing instant rice involves cooking of rice, freezing, freeze drying to required moisture content and storage in polyethylene pouches. Rice was cooked in three different, rice to water ratios (1: 2, 1: 3, and 1: 4). The cooked rice were used to prepare two types of instant rice varieties (tomato rice and lemon rice). Proximate composition analysis, moisture content, density, rehydration ratio, swelling capacity, moisture sorption, free fatty acid content, X-Ray diffraction and scanning electron microscopy analysis were performed. The final product was also subjected to sensory analysis. The densities of lemon rice and tomato rice were found to be 0.236 g/cm3 and 0.244 g/cm3, respectively. The swelling capacities of lemon rice and tomato rice were found to be 0.0254 ml/seed and 0.0263 ml/seed, respectively. The rehydration process was standardized to be 1: 2.25 rice to water ratio for 3min. The instant rice samples showed the presence of V-type pattern revealing the formation of amylase-lipid complexes in X-Ray Diffraction.
Keywords: Instant rice, freeze drying, properties, rehydration, quality analysis.
Graphical Abstract
Call for Papers in Thematic Issues
Bioactive compounds, functional foods, metabolism, and health
Nutrition, metabolism, and their intervention strategies have become focal points of interest in the study of metabolic syndrome and health. Bioactive compounds, phytochemicals, and functional foods play crucial roles in modulating metabolic processes and improving human health. Moreover, the composition of the gut microbiome is also believed to be closely ...read more
Functional Foods in Human Health and Beyond
Foods are important source of nutrients including carbohydrates, proteins, lipids and other minerals. Furthermore, the functional foods are those agents that have additional components that are essential supports to the body in terms of antioxidant and pharmacologically active agents. The predominant functional foods are of plant in origin, whereas some ...read more
Harnessing Bioactive Compounds from Food Waste: Sustainable Extraction Strategies and Health Applications
Food waste presents a significant challenge across the postharvest cycle, from agricultural production to distribution. However, within this waste lies a treasure trove of bioactive chemicals that hold immense potential for nutraceuticals, functional foods, and postharvest additives, including antimicrobials. Various extraction methods, such as solvent extraction (SE), supercritical fluid extraction ...read more
Natural Bioactive Compounds Derivatives in Nutraceutical and Food Science
In the last years, plants have been widely used for their numerous properties and now there is growing interest in the study of classes of compounds obtained from plant species or derived from them. The importance of these natural compounds lies in their important therapeutic purposes, and in their capability ...read more
Related Books
Functional Foods for Health Maintenance: Understanding their Role in Cancer Prevention
Green Extraction Techniques in Food Analysis
Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges
Micronutrients: The Key to Good Health
Capillary Electrophoresis in Food Analysis
Nutritional Biochemistry: From the Classroom to the Research Bench
Hypersensitivity to Vitamins
Foods for Special Dietary Regimens
25