Effects of the pre-frying process on the cooking quality of rice

Abstract

The quality of rice dishes is highly influenced by the selection of the rice genotype and the way the grain is treated during preparation. The pre-fried process is extensively used in various culinary preparations. The aim of this work was to know the physicochemical modifications that take place during pre-frying and how they affect the final quality of the cooked rice. An analysis of the starch characterisation, water absorption capacity and flour particle size of rice was carried out. The cooking characteristics (optimum cooking time, cooking loss and meal rate) and the final quality of the cooked rice (texture and volume rate) were measured. The pre-frying process increased the amount of damaged and resistant starch, as well as water absorption in both genotypes. This was reflected in a reduced optimum cooking time and an increase of meal rate of the grains, cooking loss and volume rate. The hardness and adhesiveness of the cooked rice decreased. The pre-fried rice results in a less cohesive and less adhesive dish, where the rice grains are looser and softer. The high frying temperatures damage starch and thus produce these changes. The genotype of rice used will influence the characteristics of the dish you want to prepare.