Reduction in the cooking time of brown rice through the induction of fissuring

Authors

DOI:

https://doi.org/10.33448/rsd-v9i9.7403

Keywords:

Cereals; Moisture; Drying.

Abstract

The objective was to evaluate the effects of the hydration and drying process on the cooking time and on the technological characteristics of brown rice. The Response Surface Methodology was used to determine the combined effect of the independent variables: i) Initial moisture content of the grains (14.4% to 25.6%) and ii) Drying temperature (30ºC to 46ºC). The percentage of whole and broken grains, the acidity index (IA), the fissuring index (FI), the colorimetric profile and the minimum cooking time (MCT) were evaluated. The results indicated that there was no significant influence on the percentage of whole grains, which presented values of 97.66%, of broken grains with a value of 2.41% and on the AI, which varied between 0.38 mg of KOH.g-1 to 0.54 mg KOH.g-1. However, the increase in the moisture content of the samples increased the FI, which varied between 51% and 97% and reduced the MCT from 20 min to 14 min. In addition, there was an increase in the values of color parameters a*, b* and chroma, but there was no significant influence on the values of luminosity, hue angle, color difference and hue difference, keeping the samples with brown yellow color similar to the color of the control sample. The hydration of brown rice, with a minimum of 24% moisture content and drying with temperature in the range of 32ºC to 38ºC allowed an increase of 97% in the FI and, consequently, a reduction of 30% in the MCT, making it more practical to prepare brown rice.

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Published

23/08/2020

How to Cite

Souza, C. R. C. D., Silva, L. H. da, & Costa, P. F. P. da. (2020). Reduction in the cooking time of brown rice through the induction of fissuring. Research, Society and Development, 9(9), e411997403. https://doi.org/10.33448/rsd-v9i9.7403

Issue

Section

Agrarian and Biological Sciences