Review of the effects of different processing technologies on cooked and convenience rice quality

Yu, L., Turner, M. S., Fitzgerald, M., Stokes, J. R. and Witt, T. (2017) Review of the effects of different processing technologies on cooked and convenience rice quality. Trends in Food Science and Technology, 59 124-138. doi:10.1016/j.tifs.2016.11.009

Attached Files (Some files may be inaccessible until you login with your UQ eSpace credentials)
Name Description MIMEType Size Downloads

Author Yu, L.
Turner, M. S.
Fitzgerald, M.
Stokes, J. R.
Witt, T.
Title Review of the effects of different processing technologies on cooked and convenience rice quality
Journal name Trends in Food Science and Technology   Check publisher's open access policy
ISSN 0924-2244
Publication date 2017-01-01
Sub-type Critical review of research, literature review, critical commentary
DOI 10.1016/j.tifs.2016.11.009
Open Access Status File (Author Post-print)
Volume 59
Start page 124
End page 138
Total pages 15
Place of publication Kidlington, Oxford, United Kingdom
Publisher Pergamon Press
Collection year 2018
Language eng
Formatted abstract

Commercially available convenience rice such as retorted, quick cooking or frozen rice suffers from sensory deficiencies compared to home cooked rice. The mechanisms causing deterioration in texture and flavour during convenience rice processing are, in many cases, poorly understood.

Scope and approach:

This review describes pre-cooking methods including washing and soaking, cooking methods including cooking in excess water, by absorption and by high pressure, and post-cooking technologies including cooling, freezing, retorting, canning, drying and storage, as well as the influence of each process on physical properties and sensory attributes of cooked rice.

Key findings and conclusions:

Water diffusion and starch leaching, which occur in many processing steps, are important factors affecting cooked rice quality. Soaking saves energy by reducing cooking time. Cooking by absorption increases stickiness, but does not ensure uniform moisture distribution compared to cooking in excess water, thus is not applicable for rice manufacturers. Amylose leaching during soaking and cooking affects hardness and stickiness of cooked rice significantly. Non-thermal treatments such as high pressure soaking and cooking have potential to improve rice sensory properties compared to high temperature treatments, which change colour and flavour of convenience rice. Drying and freezing results in a porous structure resulting in spongy texture after rehydration and thawing, respectively. During storage, starch retrogradation deteriorates texture, but can be retarded by high pressure processing or storage below the glass transition temperature. Much is known about processing factors that affect freshly cooked rice, but more substantial knowledge of how processing steps affect the structure property relationships and sensory properties of convenience rice will assist manufacturers to specifically design products to meet the ever growing consumer demands for convenience food.
Keyword Convenience rice
Cooked rice quality
Rice cooking
Rice physical properties
Rice processing
Rice sensory properties
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Critical review of research, literature review, critical commentary
Collections: School of Chemical Engineering Publications
HERDC Pre-Audit
School of Agriculture and Food Sciences
Queensland Alliance for Agriculture and Food Innovation
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 0 times in Thomson Reuters Web of Science Article
Scopus Citation Count Cited 0 times in Scopus Article
Google Scholar Search Google Scholar
Created: Tue, 27 Dec 2016, 10:27:48 EST by System User on behalf of Learning and Research Services (UQ Library)