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Effect of salt pretreatments on physico-chemical, cooking and rehydration kinetics of instant rice (Record no. 129949)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01830nam a22001697a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241026b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Sakshi Sharma |
| 245 ## - TITLE STATEMENT | |
| Title | Effect of salt pretreatments on physico-chemical, cooking and rehydration kinetics of instant rice |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p770–781, |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | Instant rice is well-suited for ready-to-use applications as low-moisture, light-weight military ration and emergency food for our Armed Forces, offering longer shelf life with rapid rehydration characteristics. Present investigation demonstrated the effect of different salt pretreatment during soaking as precooking operation on the physico-chemical, cooking and rehydration kinetics of instant rice. Application of salt pretreatment reduced bulk density and damaged grain percentage, while enhanced the porosity, volume expansion percent, weight gain percentage, and rehydration characteristics. The grain elongation ratio was not affected significantly by the application of salt pretreatments; however, water uptake and chemical composition were significantly affected. Soaking pretreatment with 1% calcium chloride, followed by open pan cooking and subsequently freeze-thaw-dehydrating until attainment of 5–6% moisture content was found to be the optimal processing condition for developing instant rice with less than 2 min of rehydration time by mere addition of hot water. Modelling of water absorption behaviour revealed that both Peleg (R2 0.980–0.999) and Singh and Kulshrestha (R2 0.966–0.999) models fitted well. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Cooking quality">Cooking quality</a> |
| -- | <a href=" Instant rice "> Instant rice </a> |
| -- | <a href="Kinetics ">Kinetics </a> |
| -- | <a href="Porosity ">Porosity </a> |
| -- | <a href="Rehydration ">Rehydration </a> |
| -- | <a href="Salt pretreatment">Salt pretreatment</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 110106 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP335 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 26/10/2024 | JP335.15 | 26/10/2024 | 26/10/2024 | Journal Article |