Quality of Pressure Cooked Rice
1976 Volume 27 Issue 2 Pages 92-99
Details
1976 Volume 27 Issue 2 Pages 92-99
Operative conditions of pressure cooker for the cooking of polished rice were investigated. The best results were obtained under the following conditions ; The ratio of rice and water was 100 to 126, and previously soaked rice was boiled for 5 min using the inside-pan. After heating the cooker, it was left intact for 15 min for steaming.
Cooked rice with pressure cooker was more adhesive in texture and more yellowish color than that of the conventional automatic pan heated by gas or electric current. In order to find out the causes of differences, comparative studies were performed on the ratio of starch gelatinization, the quantity of soluble matter by washing, theological characteristics and microphotographical features, etc. As the result, it was found that high adhesiveness of cooked rice with pressure cooker was due to the breaking down of boundary tissures of rice granule and of starch granule by overswelling.
The result of sensory test showed that this high adhesiveness was not so palatable as ordinary cooked rice.
