International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 1, Issue 2 (2016)

Study of cooking quality of selected varieties of rice at varying temperature using induction heater


Himanshu Ekka, Debasish Padhee, Lucky Sharma, Mamta Diwakar, Rajkumari Lahari, Shashikant Tiwari

Cooking quality wasrnevaluated for four selected varieties of rice (Swarna, Vishnubhog, HMT and Basmati) used in Chhattisgarh state ofrnIndia. Quality parameters used forrnthis study measured were Optimum cooking time, Water uptakernratio, Grain elongation, Swelling index and Residual solid loss. The resultsrnshowed that among different varieties of rice, optimum cooking time was maximumrnfor Swarna rice on 300 watt (26.15 min.) and minimum for Vishnubhog rice onrn2100 watt (13.43 min.).Water uptake ratio was maximum for Basmati rice on 300rnwatt (4.27%) and minimum forVishnubhog rice on 2100 watt (2.84%). Cookingrncoefficient was maximum for Swarna rice on 1800 watt (7.37) and minimum forrnVishnubhog rice on 2100 watt (1.85). Grain elongation was maximum for Basmatirnrice on 800 watt (0.475) and minimum for Swarna rice on 1600 watt (0.215).rnResidual solid loss was maximum for Swarna rice on 300 watt (3.2%) and minimumrnfor Vishnubhog rice on 300 watt (1.1%). Swelling index was maximum for Basmatirnrice on 2100 watt (0.446) and minimum for Vishnubhog rice on 1800 watt (0.3).
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