Effect of Degree of Gelatinisation on the Rheology and Rehydration Kinetics of Instant Rice Produced by Freeze Drying

Figures & data

Figure 1 Standardisation plots of viscosity against time for varying degrees of gelatinization.

Figure 2 Plot of peak viscosity against degree of gelatinisation from standardised samples.

Figure 3 Pasting profiles of instant rice cooked for varying times.

Figure 4 Degree of gelatinisation of instant rice cooked for varying times, using standard curve.

Figure 5 Effect of degree of precooking on rate of moisture uptake and comparison with Peleg's Model.

Table 1 Peleg's model parameters for the rehydration kinetics of instant rice

Cooking time (min)	k1 (min)	k2
0	2.2975	0.3347
5	1.0656	0.2664
10	0.9361	0.2344
15	0.6077	0.2029
20	0.5310	0.1873
25	0.3446	0.1740
30	0.4095	0.1779