Abstract:

Color value, blue value, reducing sugar content, texture analysis, sensory evaluation and scanning electron micrographs (SEM)
of japonica rice and indica rice samples were studied to explore the possible effect of cooking pressure and pressure-holding time from a
domestic pressure cooker on the quality of cooked rice. The results indicated that pressure-holding cooking could increase the blue value
and reducing sugar content of cooked rice, but decrease the whiteness and color value in sensory evaluations. The pressure-cooked rice
exhibited an increase in the TPA parameters of hardness and adhesiveness as well as better texture after cooling down. The values of L*,
WC, WT and ΔE determined by a colorimeter revealed a significant association with the sensory evaluation scores. The texture of cooled
cooked was positively and significantly correlated with its hardness, adhesiveness, springiness and chewiness. SEM pictures of pressureholding
cooked rice samples showed more uneven surface structure and bigger cross-sectional pores.

Key words: pressure cooking, cooked rice, color, texture, sensory quality, scanning electron microscope