DETERMINATION OF COOKING PROPERTIES OF THE PARBOILED AND RAW RICE

AIM:

To determine the cooking properties of the parboiled and raw rice.

APPARATUS REQUIRED:

Raw rice, parboiled rice, water, beaker, electric heater, timer, vernier caliper.

PROCEDURE:

WATER UPTAKE RATIO:

Rice is cooked in excess water. 2grams of rice was cooked with 20ml water in
100ml beaker placed on an electric heater. Samples were removed at cooking
time to weigh and calculated by equation.

Water uptake (%) = weight of cooked rice

Weight of raw rice

ELONGATION RATIO:

The rice elongation ratio such as length and wide (before and after cooked)
are calculated by equation.

Elongation ratio = length of cooked rice

Length of raw rice

SOLID LOSS:

25ml sample of the cooked rice water was placed in a pre-weighed flask and
air-dried in an oven at 150c for 1hr. Then the sample is fully dried at the same
temperature until a constant weight in the presence of p2o5. The amount of
solids leached was calculated as kilogram of solids per kilogram of dry grain.
TEXTURE PROFILE ANALYSIS OF COOKED RICE:

A texture analyser was used to perform the TPA of cooked rice. The test were
performed using a 5kg load cell and two-cycle compression test. When then
sample preparation is finished four grains of cooked rice was selected from he
center of the saucepean. These grains were carefully placed with the aid of a
spatula under the rod type probe then the sample is compressed to 60% at
0.5mm/s. The time between chews was 3s.

Texture parameter recorded from the test curves were hardness(H),

adhesiveness(A), springiness(S), cohesiveness(C), gluminess(G), and chewiness
which is a measurement of the elastic recovery of the sample is terms of speed
and forces derived.

COOKING PROPERTIES OF RAW RICE AND PARBOILED RICE:

PARAMETERS RAW RICE PARBOILED RICE

Cooking time
Water uptake ratio
Elongation ratio
Solid loss(%)

RESULT:

Thus the cooking properties of parboiled rice and raw rice are determined.
DETERMNATION OF REHYDRATION RATIO OF DEHYDRATED OF FOOD

AIM:

To determine the rehydrated of food of rehydration ratio process.

REHYDRATION RATIO FORMULAS:

Rehydration ratio = weight of rehydrated material

Weight of dehydrated material

PROCEDURE:

Rehydration means refreshing the dehydrated or dried products in

water.
Six beakers of each 500ml capacity is taken and 150ml of water and 5g of
dried sample were poured into each beaker and kept for 50 to 60 mins
for presoaking
The samples were transferred to another six beakers with 150ml of
water and is kept for boiling.
Time is noted when water starts boiling.
Excess water is removed by sucking and the samples are weighed
individually.

PERCENT WATER IN REHYDRATED MATERIAL:

Percent water in rehydrated material

=(drained weight of rehydrated material)-(dry matter content in sample taken for

rehydration) 100

Weight of dehydrated material

MATERIALS AND METHODS:

DRYING METHODS:

SOLAR DRYING:

A direct solar dryer which is covered by a oil paper was used for solar drying
of food. There is no temperature control system hence the temperature on rate
of drying cannot be determined. Samples are placed in the dryer and the drying is
continued. Samples are taken out and weighed t each interval. Weight loss is used
as measure of extent of drying. The moisture content at time interval was used as
a measure of drying behavior.

MECHANICAL DYING:

The dryer consists of a chamber in which trays can be placed. Air is blown by a
fan pass through a heater and then across the trays of products to be dried.

REHYDRATION CHARACTERISTICS:

The rehydration characteristics was done by presoaking to asses the textural

criteria of food. Presoaked products are then boiled for the final reconstitution.
Thus the products are dried by the drying method

Coefficient of reconstitution= rehydration ratio/dehydration ratio

RESULT:

Thus the rehydration ratio of dehydrated of food has been determined.