SILPAKORN UNIVERSITY SCIENCE AND TECHNOLOGY JOURNAL, Vol 6, No 1 (2012)

Development of Instant Rice for Young Children

Bencharat Prapluettrakul, Patcharee Tungtrakul, Sukamol Panyachan, Tasanee Limsuwan

Department of Home Economics, Faculty of Agriculture,Kasetsart University, Bangkaen Campus

Institute of Food Research and Product Development, Kasetsart University, Bangkaen Campus

Department of Home Economics, Faculty of Agriculture,Kasetsart University, Bangkaen Campus

Department of Home Economics, Faculty of Agriculture,Kasetsart University, Bangkaen Campus


Abstract


The objective of this research was to find a suitable method for producing an instant rice product from Thai Jasmine rice for young children aged 1-3 years old. Different methods of rice cooking, pre-treatment prior to drying, and rehydration were studied. Volume expansion, rehydration ratio, rehydration time, colour, texture, and sensory characteristics of instant rice product were compared. The results showed that the instant rice product prepared by boiling followed by freezing for 24 h at –20 ºC, drying at 70 ºC, and rehydration by boiling for 3 min showed no significant difference in hardness, adhesiveness, or cohesiveness from the freshly cooked rice. The hardness, adhesiveness and cohesiveness were 349.75 ± 3.94 N, –23.09 ± 1.30 N.s, and 0.49 ± 0.01, respectively. The sample also received the highest scores for stickiness, softness, and overall acceptability for use as food for young children. Boiling followed by 24 h of freezing prior to drying is recommended for producing instant rice for young children.

Key Words: Instant food; Rice; Young children

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