PREPARATION OF IMPROVED QUICK COOKING RICE

Quick-cookig rice was produced by soaking milled short grain rice in w ater and water containing 1% and 3% of a 1:1 mixture of sodium citrate and calcium chloride with two soaking periods (15 and 30 min at room temperature). The soaked samples were cooked in an autoclave at 121 de grees C and 0.147 MPa pressure for 3, 5 and 8 min. Final moisture cont ent of 12% was obtained by using two different drying methods (freeze- drying and convective air drying). After steaming the salt treated sam ples (1 and 3%) showed lower water absorption ratios than the untreate d controls. The end product of the cooked rice, which was freeze dried , had a normal appearance. 1% salt treating (for 15 min) and freeze dr ying reduced the protein losses. Processing resulted in slight decreas e in carbohydrate and amylose content of the product. Treatment with s alt solution (1%) and freeze drying improved the rehydration ratio of this sample.