Effect of accelerated aging on the physicochemical and textural properties of brown and milled rice Original Research Article

Accelerated aging of three different rice cultivars varying in length breadth ratio was carried out. Paddy was conditioned to 14%, 18% and 22% moisture content (wet basis) and then steamed for 30 min at atmospheric pressure. The paddy was dehusked to obtain brown rice and then polished to white rice. The physicochemical and textural properties of brown and milled rice were determined using an Instron Universal Testing Machine. Steaming at higher levels of moisture content increased elongation, width expansion, water uptake, cooking time and decreased solids loss. The hardness, cohesiveness and springiness of cooked rice increased whereas its adhesiveness decreased. Accelerated aged rice can be prepared by this short-time process to yield rice that has better and more desirable cooking properties.