Maximizing japonica rice quality by high-pressure steam: Insights into improvement.

ABSTRACT: The research was carried out to optimize the cooking process based on the quality parameters of rice. The steaming process with high pressure proved to have more acceptance among consumers. Based on the textural and gel properties of steamed rice, rice samples soaked for 15 min with a 1:1.3 ratio and steamed at 110 °C and 0.042 MPa were found to be a more effective treatment. Stress-relaxation study and pasting curve model were conducted to comprehensively explain the combinational effect of independent variables. Principal component analysis was carried out to investigate the association between textural and gel characteristics of cooked rice treatments. Characterization was done to check the impact of high-pressure steam on rice. Starch, protein, and amylose content of rice sample were r

SUBMITTER: Zainab S 

PROVIDER: S-EPMC11814526 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature