Water uptake and solid loss during cooking of milled rice (Oryza sativa L.) in relation to its physicochemical properties

摘要: Abstract Tests were performed for milled rice of 10 Thai varieties ranging from low to high amylose content (16–29%) with three initial moisture levels (approximately, 8%, 12% and 16% d.b.) monitoring water uptake in kernels solid loss during cooking relation the varietal differences manifested by their physicochemical properties. Water increased an increasing rate beginning followed a diminishing excess while was power function duration. The could be best expressed modified exponential relationship R 2 values 0.995 0.999 all varieties. regression coefficients fitted describing adsorption cooked found properties, namely, AC AS rice. It concluded that estimated properties within ±10%.