Quality Improvement of Enaymatically Treated Rice Grains by Steaming and Galatin-coating

Abstract

Enzymatic treatment has been reported to be useful for improving cooking qualities of old crop rice grains. This paper deals with improving mechanical qualities of the enzymatically treated grains for handling and transportation. Steaming and gelatin- coating were applied on the enzymatically treated grains. The steamed grains were dried by hot air blow. The gelatin-coated grains were dehydrated with ethanol followed by cold air drying. Both of the procedures mechanically strengthened the enzymatically treated grains and, as a result, decreased broken grains. The steamed and gelatin-coated grains gave cooked rice samples with favorable texture and sensory properties.