Submit

Research Article

Asian Journal of Dairy and Food Research, volume 37 issue 4 (december 2018) : 326-330

Cooking and organoleptic quality of pre-treated foxtail millet (Setaria italica) rice

Smita Doddamani, Nirmala B. Yenagi
1Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Sciences, Dharwad-580 005, Karnataka, India.
Cite article:- Doddamani Smita, Yenagi B. Nirmala (2018). Cooking and organoleptic quality of pre-treated foxtail millet (Setaria italica) rice. Asian Journal of Dairy and Food Research. 37(4): 326-330. doi: 10.18805/ajdfr.DR-1349.

ABSTRACT

The present study was conducted to know the effect of pre-treatment on the cooking quality, functional properties, visual appearance and organoleptic quality in comparison with raw foxtail millet grains. Different pre-treatments were given to the millet grains in different combination such as roasting; cooking and drying; cooking, drying and roasting; soaking, steaming and drying; soaking, steaming, drying and roasting. Pre-treatments decreased cooking time (11.66 to 5.33 min) and per cent solubility (6.72 to 2.08 %). Pre-treatment increased cooked weight (28.66 to 37.33 g), cooked volume (23.66 to 32.33 ml) and swelling power (5.60 to 6.77 g/g). Pre-treatments decreased the visual appearance of grains. Cooked rice of pre-treated grains affected appearance, colour and texture in organoleptic evaluation. Each above mentioned quality characters was ranked and scores were given. As cooked dried and roasted grains got high total score than other pre-treatments, it can be used as ready to eat convenient rice.

REFERENCES

  1. Ali, A. W., Singh, P., Manzoor, A. S., Ute, S., Khalid, G. and Idrees, A. W., (2012), Rice starch diversity: Effects on structural, Morphological, thermal, and physicochemical properties-A Review. Comprehensive Reviews in Food Science and Food Safety, 11(5):417-436.
  2. Eliasson, A., (2004), Starch in Food Structure, Function and Applications. Woodhead Publishing Limited., England.
  3. Huffman, S. L. and Martin, L. H., (2004), First feedings: Optimal feeding of infant and toddlers. Nutr. Res., 14: 127-159.
  4. Khatoon, N. and Prakash, J., (2007), Physico-chemical characteristics, cooking quality and sensory attributes of microwave cooked rice varieties. Food Sci. Technol. Res., 13(1): 35-40.
  5. Kongseree, N., Wongpiyachon, S., Sawangjit, P., Youngsuk, L. and Hirannupakorn, W., 2002, Production of instant rice. Research during 1991-2001. Department of Rice Research and Development, Ministry of Agriculture and Cooperatives, Thailand, pp.45-49.
  6. Mannuramath, M. and Yenagi, N., (2014), Evaluation of little millet varieties for physical, nutritional and processing qualities. Academic and Law Serials., 10(2):131-140.
  7. Mannuramath, M. and Yenagi, N., (2015), Optimization of hydrothermal treatment for little millet grains (Panicummiliare). Food Sci. Technol., 52(11): 55-59.
  8. Nazni, P. and Shobana Devi, R., (2016), Effect of processing on the characteristics changes in barnyard and foxtail millet.J. Food Process Technol., 7: 3.
  9. Sareepuang, K., Siriamornpun, S., Wiset, L. and. Meeso, N., (2008), Effect of soaking temperature on physical, chemical and cooking properties of parboiled fragrant rice. World J. Agric Sci., 4(4): 409-415.
  10. Schoch, T. J. (1964), Swelling power and solubility of granular starches. In: Carbohydrate Chemistry, [Ed. Whistler, R. L., Smith, R. J., Miller, N. J. and Wolform, M. I.,] Academic Press, New York, pp. 106-108.
  11. Wang, J. P., An, H. Z., Jin, Z. Y., Xie, Z. J., Zhuang, H. N. and Kim, J. M., (2011), Emulsifierand thickeners on extrusion-cooked instant rice product. J. Food Sci. Technol., pp.1-12.
  12. Yu, Y., Lingyan, G., Songming, Z., Yao, Z. and Qiuting, Z., (2015), Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice. J. Food Sci. Technol.,52(12):7904–7913. 
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)