Physical Characteristics of Instant Black Rice ( <i>Oryza sativa L</i>.) Cempo Ireng Variety, Indigenous of Indonesia

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Abstract

Black rice was well known for its high antioxidant capacity, low calories, and glycaemic index. This rice is widely consumed as a diet for diabetic people or weight loss. It has a hard texture, so it takes a long time for black rice to be served. This research aims to study the physical characteristics of instant black rice produced with several treatments. The treatment given during soaking uses 0%, 5%, and 7% sodium citrate, then soaked at room temperature and 50°C. The process continues with freezing for 24 hours at -4°C, then drying using a food dehydrator and oven for 20 hours. The results showed that the fastest rehydration time was 5.33 minutes. The range of observation parameters, such as bulk density is 0.28 - 0.54 g/mL, expansion volume is 88 - 152%, water absorption capacity is 20 - 62.5%, and rehydration ratio is 180 - 320%. Variations in sodium citrate and soaking temperature decrease the rehydration time. The physical characteristic of Instant rice dried using a food dehydrator is better than an oven.

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Nutritional and functional properties of coloured rice varieties of South India: a review

T. S. Rathna Priya, Ann Eliazer Nelson, Kavitha Ravichandran … (2019)

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The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans

Shruti Aravindakshan, Thi Hoai An Nguyen, Clare Kyomugasho … (2021)

Fresh common beans can be made ‘instant’ to produce fast-cooking beans by first soaking and cooking the beans before drying to create a shelf-stable product that can be rehydrated at the time of use. This study investigated the interplay between the drying process (air, vacuum and freeze drying), the microstructure and functional attributes of rehydrated pre-cooked beans. The microscopic study revealed that the three different drying techniques resulted in distinctly different microstructures, with the freeze drying process resulting in highly porous materials, while the air- and vacuum-dried samples underwent shrinkage. Additionally, the rehydration behavior (modeled using empirical and diffusion models) demonstrates that the high rehydration rate of freeze-dried beans is due to capillarity, while rehydration, in the case of air- and vacuum-dried beans, is primarily diffusion-controlled. Irrespective of the drying technique, the high rehydration capacity supports little to no structural collapse or damage to the cell walls. The color and texture of the rehydrated beans did not differ greatly from those of freshly cooked beans. The total peak area of the volatiles of rehydrated beans was significantly reduced by the drying process, but volatiles characteristic of the cooked bean aroma were retained. This new understanding is beneficial in tailoring the functional properties of pre-cooked dry convenient beans requiring short preparation times.