Effects of milling degree and cooking method on the cooked rice quality of high-quality Indica rice

Authors

LI Liu-yan, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China
ZHAN Zhan, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China
ZHANG Wei, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei 430023, China; Inspection and Testing Center of Weifang, Weifang, Shandong 261000, China
SHU Zai-xi, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei 430023, China
WANG Ping-ping, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei 430023, China

Abstract

Objective: To investigate the effects of milling degree and cooking method on cooked rice quality of high-quality Indica rice. Methods: Paddy rice （variety Longliangyou 1813） were dehulled and milled for 20, 35, and 50 s, respectively. Rice milled for different durations were cooked with electric pressure cooker and ordinary rice cooker, respectively. Quality attributes of cooked rice were compared by texture analyzer, gas chromatograph-ion mobility spectrometer （GC-IMS）, and sensory judgement. Results: For rice milled for 20 s, the cooked product of ordinary rice cooker had higher hardness than that of electric pressure cooker. However, for rice milled for 35 or 50 s, the cooked products of ordinary rice cooker and electric pressure cooker did not have significant difference in hardness. At same milling degree, rice cooked by ordinary rice cooker had higher water absorption ratio and volume expansion rate than by electric pressure cooker. Compared with cooked rice prepared by electric pressure cooker, the cooked rice prepared by ordinary cooker exhibited an increase in species of volatile substances. However, rice cooked by electric pressure cooker and ordinary cooker did not have significant difference in total sensory score. For the same cooking method, the cooked rice showed a gradual decrease in hardness and a gradual increase in adhesiveness as milling degree increased. The overall sensory acceptance of the cooked rice was gradually improved with the increase of milling degree. Conclusion: The cooking method had litter effect on the sensory attributes of high-quality Indica rice. The increase of milling degree can improve the texture, flavor, and overall sensory acceptance of cooked high-quality Indica rice.

Publication Date

8-28-2021

First Page

40

Last Page

44,109

DOI

10.13652/j.issn.1003-5788.2021.08.006

Recommended Citation

Liu-yan, LI; Zhan, ZHAN; Wei, ZHANG; Zai-xi, SHU; and Ping-ping, WANG (2021) "Effects of milling degree and cooking method on the cooked rice quality of high-quality Indica rice," Food and Machinery: Vol. 37: Iss. 8, Article 6.
DOI: 10.13652/j.issn.1003-5788.2021.08.006
Available at: https://www.ifoodmm.cn/journal/vol37/iss8/6

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