RICE SCIENCE ›› 2009, Vol. 16 ›› Issue (3): 243-246 .DOI: 10.1016/S1672-6308(08)60086-4

• Short Communication • Previous Articles    

Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice

E. GHASEMI1; M. T. Hamed MOSAVIAN1; M. H. Haddad KHODAPARAST2   

  1. 1Chemical Engineering Department, Ferdowsi University of Mashhad, Mashhad, Iran; 2Food Science and Technology Department, Ferdowsi University of Mashhad, Mashhad, Iran
  • Received:2008-11-27 Online:2009-09-28 Published:2009-09-28
  • Contact: M. T. Hamed MOSAVIAN

Abstract: Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice (Sang Tarom, Domsiyah and Fajr) on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.

Key words: rice, cooking, stewing, gelatinization, texture, morphological properties