Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice

Abstract: Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice (Sang Tarom, Domsiyah and Fajr) on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended. Key words: rice; cooking; stewing; gelatinization; texture; morphological properties Rice is one of the major staple foods for nearly half of the world’s population for centuries. There are about 90 % of its production and consumption in Asia. Consumers ’ preferences vary from place to place. The Japanese prefers sticky rice [1], Americans like a semi-milled long grain rice or even brown rice, Asian culinary dominates spicy and scented Basmati/ Jasmine rice, and the Indian prefers a well-milled white rice [2]