1988 Volume 14 Issue 4 Pages 138-143
The cooking characteristics of parboiled rice made from unpolished rice, and the cooking conditions suitable for pilaf were investigated.
(1) First, the cooking characteristics of parboiled rice were studied. The results showed that the hardness value of parboiled rice was the same as unprocessed rice by using gelatinized rice cooking method. But the cohesiveness value was lower than that of unprocessed rice when ordinary cooking method and gelatinized cooking method were used.
(2) By using commercial pilafs, the suitable physical properties for making pilaf were investigated in the form of sensory test. The results showed that the one that panelists favored most had the hardness value of 12.1-12.4 and the cohesiveness value of 0. 603-0.625.
(3) Based on the above results, the suitable cooking conditions for pilaf made from parboiled rice were as in the following, the best physical properties for pilaf were obtained by cooking the parboiled rice with the addition of water of 12.4-14.2ml against 10g of parboiled rice by using gelatinized rice cooking method. This obtained the highest valuation scores in the sensory test.
