Development of quick cooking black glutinous rice using superheated steam treatment

Name: Chinnatat Piyawanitpong

LCSH: Kasetsart University -- Theses. M.S. (Agro-Industrial Product Development) 2019

Classification :.LCCS: TJ272

LCSH: Kasetsart University. -- Department of Product Development -- Theses

LCSH: Stream, Superheated

LCSH: Black glutinous rice -- Drying

LCSH: Rice -- Drying

LCSH: Sticky rice -- Drying

LCSH: Drying

Abstract: The objective of this research aimed to investigate effect of precooking and superheated steam on drying profiles of black glutinous rice (Leum Pua rice). Quality and properties of the black glutinous rice and cooking time were determined. The black glutinous rice was subjected to precooking and uncooking before superheated steam (SS) treatment at 250ºC and 300 ºC. At SS 250°C, pretreatment by cooking could increase drying kinetic rate constant (k) from 0.0301 s-1 to 0.0449 s-1 . In addition, increasing SS temperature from 250ºC to 300 ºC could increase k to 0.0569-0.0744 s-1. The moisture change during SS could be simulated by Lewis model with r 2 of 0.9273- 0.9834 and root mean square error of 0.0501-0.1508. After SS for 1 min, the uncooked rice had higher L* and b* but lower a* than the cooked rice (P≤0.05). According to X-ray diffraction, crystalline structure of all samples was disappeared, compared with the untreated rice (control). From differential scanning calorimetry, enthalpy of starch gelatinization was not detected. These confirmed the complete gelatinization of the black glutinous variety after SS. From scanning electron microscope, the cross section of the uncooked rice would show more porosity than that of the cooked rice. However, pore size of the cooked rice was bigger than that of the uncooked rice. In the control sample (untreated rice), the porosity was not observed. Cooking time of the control sample was 15 min. With the complete starch gelatinization and high porosity of the SS treated rice, the cooking time was therefore reduced to 1-5 min, depending on conditions of treatment. The black glutinous rice grain treated by cooking prior to SS at 250°C could be cooked within 3 min with non-significant different in texture profiles and overall liking score, compared with the control sample (P˃0.05).

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Nantawan Therdthai

Role: Thesis Advisor

Name: Wannasawat Ratphitagsanti

Role: Thesis CO-Advisor

Created: 2019

Modified: 2025-07-03

Issued: 2025-07-03

วิทยานิพนธ์/Thesis

application/pdf

URL: https://www.lib.ku.ac.th/KUthesis/2562/chinnatat-piy-all.pdf

CallNumber: TJ272 .C44

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Agro-Industrial Product Development

Grantor: Kasetsart University

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