Textural and morphological changes of Jasmine rice under various elevated cooking conditions

摘要: The effects of cooking at elevated temperatures (80, 100, 120 and 140 °C) pressure levels (0, 0.1, 0.3 0.5 MPa) on the textural morphological properties cooked Jasmine rice were investigated. developed high cooker was utilized to process in excess water under isothermal conditions. Rice higher temperature produced softer stickier grain texture as well more off-white colour. Using scanning electron microscopy technique, microstructure revealed that soft corresponded increase pore size thickness sponge-like inner layer endosperm. As increased, outer became less porous. Boiling significantly altered external appearance (namely colour exterior integrity) while had a little or no effect.