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

REFERENCES

• Southgate , D.A.T. 2000 . “ Cereals and Cereal Products ” . In Human Nutrition and Dietetics , 10th , Edited by: Garrow , J.S. , James , W.P.T. and Ralph , A. London : Churchill Livingstone .
   Google Scholar
• Wu , D. , Shu , Q. , Wang , Z. and Xia , Y. 2002 . Effect of Gamma Irradiation on Starch Viscosity and Physicochemical Properties of Different Rice . Radiation Physics and Chemistry , 65 : 79 – 86 .
   Web of Science ®Google Scholar
• Wang , H.H. , Sun , D.W. , Zeng , Q. and Lu , Y. 2000 . Effect of pH, Corn Starch and Phosphates on the Pasting Properties of Rice Flour . Journal of Food Engineering , 46 : 133 – 138 .
   Web of Science ®Google Scholar
• Lee , E. and Wissgott , U. Instant Soakable Rice . United States Patent No US2001006696 . Filed January 4, 2001 and issued July 5, 2001.
   Google Scholar
• Seputro , S.P.B. 2003 . Rehydration and Properties of Instant Rice Produced by Freeze Drying , Sydney : Master Thesis. University of New South Wales .
   Google Scholar
• Ramesh , M.N. and Rao , S. 1996 . Drying Studies of Cooked Rice in a Vibrofluidised Bed Drier . Journal of Food Engineering , 27 : 389 – 396 .
   Web of Science ®Google Scholar
• Dang , J.M.C. and Copeland , L. 2003 . Imaging Rice Grain Using Atomic Force Microscopy . Journal of Cereal Science , 37 : 165 – 170 .
   Web of Science ®Google Scholar
• Priestley , R.J. 1977 . Studies on Parboiled Rice—Part 1: Comparison of the Characteristics of Raw and Parboiled Rice . Food Chemistry , 1 : 5 – 14 .
   Google Scholar
• Priestley , R. J. 1977 . Studies on Parboiled Rice—Part 2: Solubilization of Starch Fractions in Rice Varieties during Cooking. Developments in Food Carbohydrates . Food Chemistry , 1 : 141 – 151 .
   Google Scholar
• Priestley , R.J. 1977 . Studies on Parboiled Rice—Part 3: Characteristic of Parboiled Rice on Recooking . Food Chemistry , 2 : 43 – 50 .
   Web of Science ®Google Scholar
• Ramesh , M. , Ali , S.Z. and Bhattacharya , K.R. 1999 . Structure of Rice and Its Relation to Cooked Rice Texture . Carbohydrate Polymers , 38 : 337 – 347 .
   Web of Science ®Google Scholar
• Krokida , M.K. , Karathanos , V.T. and Maroulis , Z.B. 1998 . Effect of Freeze Drying Conditions on Shrinkage and Porosity of Dehydrated Agricultural Products . Journal of Food Engineering , 35 : 369 – 380 .
   Web of Science ®Google Scholar
• Genin , N. , Rene , F. and Corrieu , G. 1996 . A Method for On-line Determination of Residual Water Content and Sublimation End-point during Freeze Drying . Chemical Engineering and Processing , 35 : 255 – 263 .
   Web of Science ®Google Scholar
• Liapis , A.I. and Bruttini , R. 1995 . “ Freeze drying ” . In Handbook of Industrial Drying , Edited by: Mujumdar , A.S. New York : Marcel Dekker .
   Google Scholar
• Kokini , J.L. , Lai , L.S. and Chadid , L.L. 1992 . Effect of Starch Structure on Starch Rheological Properties . Food Technology , 46 : 124 – 139 .
   Web of Science ®Google Scholar
• Hoover , R. and Vasanthan , T. 1994 . Effect of Heat-moisture Treatment on the Structure and Physicochemical Properties of Cereal, Legume, and Tuber Starches . Carbohydrate Research , 252 : 33 – 53 .
   PubMed Web of Science ®Google Scholar
• Sopade , P.A. , Ajisegiri , E.S. and Badau , M.H. 1992 . The Use of Peleg Equation to Model Water Absorption in Some Cereal Grains during Soaking . Journal of Food Engineering , 15 : 269 – 283 .
   Web of Science ®Google Scholar
• Han , X.Z. and Hamaker , B.R. 2001 . Amylopectin Fine Structure and Rice Starches Paste Breakdown . Journal of Cereal Science , 34 : 279 – 384 .
   Web of Science ®Google Scholar
• Hsu , K.H. 1983 . A diffusion model with concentration dependent diffusion coefficient for describing water movement in legumes during soaking . Journal of Food Science , 48 : 618 – 622 .
   Web of Science ®Google Scholar
• Bayram , M. , Öner , M.D. and Eren , S. 2004 . Effect of the Cooking Time and Temperature on the Dimensions and Crease of the Wheat Kernel during the Bulgur Production . Journal of Food Engineering , 64 : 43 – 51 .
   Web of Science ®Google Scholar
• Lewicki , P.P. 1998 . Effect of Predrying Treatment, Drying and Rehydration in Plant Tissue—A Review . International Journal of Food Properties , 1 : 1 – 22 .
   Web of Science ®Google Scholar
• Sopade , P.A. , Halley , P.J. and Junming , L.L. 2004 . Gelatinization of Starch in Mixtures of Sugars. I. Dynamic Rheological Properties and Behaviours of Starch-honey Systems . Journal of Food Engineering , 61 : 439 – 448 .
   Web of Science ®Google Scholar