About this document
Instant Cooked Rice Processing Guide by kristina lois is a document available to read on EtoBox.
This document summarizes research on processing and storing instant cooked rice. Researchers processed rice using boiling, steaming, and pressure cooking. They found that pressure cooking resulted in instant rice with the most acceptable sensory qualities. Proximate analysis showed changes in nutrients after processing. Storage studies found the rice had a slightly increased moisture content and decreased peroxide value after 24 weeks of storage. A slightly rancid odor developed after 20 weeks of storage at
- Author
- kristina lois
- Language
- EN