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100			_aSakshi Sharma
245			_aEffect of salt pretreatments on physico-chemical, cooking and rehydration kinetics of instant rice
300			_ap770–781,
520			_aInstant 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			_aCooking quality _a Instant rice _aKinetics _aPorosity _aRehydration _aSalt pretreatment
773	0		_080310 _9110106 _dGermany Springer _oJP335 _tJournal of Food Science and Technology _x0022-1155
942			_cJA
942			_2ddc
999			_c129949 _d129949