Infrared radiation heating: A novel technique for developing quick-cooking rice

• Published in: Food science & technology Vol. 154; p. 112758
• Main Authors: Lang, Gustavo Heinrich, Timm, Newiton da Silva, Neutzling, Henrique Passos, Ramos, Adriano Hirsch, Ferreira, Cristiano Dietrich, de Oliveira, Maurício
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15.01.2022
• Subjects: Cooking time; Fissures; Instant rice; Pasting properties; Starch digestion; Pasting properties; Starch digestion; Cooking time; Fissures; Instant rice
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2021.112758

Infrared radiation heating (IRH) was used in this study as a new technique for generating fissures in rice grains subjected to temperatures of 100, 125, and 150 °C for 2, 6, and 10 min, for the production of polished and brown quick-cooking rice (QCR). According to the increase in temperature and exposure time, there was an increase in the fissures, reducing the cooking time. IRH at 150 °C/6 min proved to be a promising technique for the production of polished-QCR with a cooking time of 5.79 min, even though the raw grains were opaque and slightly yellow appearance and the cooked rice was stickier. The IRH technique for the production of brown-QCR reduced the cooking time, reaching a time of 16.16 min. The production of brown-QCR by IRH still needs to be combined with another technique that eliminates the effects of the pericarp and aleurone in delaying water absorption. •Infrared radiation was used to reduce the cooking time of rice.•The factors evaluated were heating temperature and exposure time.•Cooking time reduced from 13.50 to 5.17 min for polished grains.•Cooking time reduced from 21.75 to 16.76 min for whole grains.•IRH is an efficient method for the production of QCR.