Effect of temperature and heating duration of drying on quality of low amylose rice

Abstract

Processed food is mostly made from stale rice which contains high viscosity. However the storage of stale
rice takes approximately 4-6 months, so acceleration aging of rice saves time and area in the warehouse.
Therefore the study aims to observe effects of temperatures and heating duration on the quality of rice with
initial low-amylose. Optimum temperature and heating duration of rice quality similar to stale rice were
analyzed. The Khao Dok Mali 105 has been tested under controlled temperatures at 70, 80 and 90 °C with
heating duration for 2, 4, 6 and 8 hours. The results showed that final viscosity, color value, amylose content
and grain cracking increased, but Breakdown decreased as temperature, heating duration and storage time
increased. The optimum temperature at 90 °C and heating duration for 4 hours affected to rice quality in the
experiment similar to stale rice after storage for 4 months.