Contour presentation of long grain rice degree of milling and instrumental texture during cooking

Two long grain rice samples were milled for four different durations and cooked in excess water for various durations and in fixed water to rice ratio for 20 minutes. A uniaxial compression test was performed to assess cooked rice hardness and stickiness. Solid leach and moisture content of cooked rice was also determined. Results showed that milling significantly (p 0.05) lowered milled rice protein and lipids and increased apparent amylose contents resulted in an increase in cooked rice hardness through affecting the ability of moisture to hydrate the core of rice kernels during cooking. Milling and cooking duration influenced total solid leached out during cooking. Solid leach was positively correlation with cooked rice moisture content and negatively with cooked rice stickiness. The decrease in the total solids leach out with the increase in cooking duration suggests a re-adsorption of these solid on the surface of cooked rice kernels thus sticky texture.