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Effect of different cooking temperature and time of glutinous rice flakes

The immature stage of glutinous paddy or Oryza sativa var. glutinosa is one of the most popular cultivars known as waxy or sticky. Glutinous rice flake is a flattened carbohydrate-rich edible food obtained from the processing of immature glutinous paddy. Since glutinous rice flake is a traditional f...

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Main Authors: Noordin, Mohd Ikram, Mohd Dom, Zanariah, Shamsudin, Rosnah, Hashim, Norhashila
Format: Article
Language:English
Published: HH Publisher 2022
Online Access:http://psasir.upm.edu.my/id/eprint/107485/1/Effect%20of%20Different%20Cooking%20Temperature%20and%20Time%20of%20Glutinous%20Rice%20Flakes.pdf
http://psasir.upm.edu.my/id/eprint/107485/
https://journals.hh-publisher.com/index.php/AAFRJ/article/view/573
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spelling my.upm.eprints.1074852024-10-17T07:42:23Z http://psasir.upm.edu.my/id/eprint/107485/ Effect of different cooking temperature and time of glutinous rice flakes Noordin, Mohd Ikram Mohd Dom, Zanariah Shamsudin, Rosnah Hashim, Norhashila The immature stage of glutinous paddy or Oryza sativa var. glutinosa is one of the most popular cultivars known as waxy or sticky. Glutinous rice flake is a flattened carbohydrate-rich edible food obtained from the processing of immature glutinous paddy. Since glutinous rice flake is a traditional food, the farmers are more comfortable producing it by conventional cooking. Still, it will take longer and require more labor energy. Hence, this study aims to determine a new cooking method for glutinous rice flake using a microwave oven at different temperatures (230oC, 240°C, 250°C) and ranging taken (3.3min, 4.0min, 4.3min, 5.0min, 5.3min). From the study, the suitable cooking parameter is at a temperature of 250oC, from 4.3min to 5.0min. The glutinous paddy can maintain its stickiness and is easy to flatten. Furthermore, the husks are easily removed and separated from the paddy grains during the flattened process. Lower temperatures and shorter time taken will make the paddy not fully cooked. However, higher temperatures and longer time will make the paddy pop and easily break. In short, this study successfully identifies the new cooking parameter of rice flake by implementing microwave heat treatment. The physical, frictional and chemical properties of rice flake through microwave heat treatment can be considered for further study. HH Publisher 2022-11-28 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/107485/1/Effect%20of%20Different%20Cooking%20Temperature%20and%20Time%20of%20Glutinous%20Rice%20Flakes.pdf Noordin, Mohd Ikram and Mohd Dom, Zanariah and Shamsudin, Rosnah and Hashim, Norhashila (2022) Effect of different cooking temperature and time of glutinous rice flakes. Advances in Agricultural and Food Research Journal, 4 (2). pp. 1-9. ISSN 2735-1084 https://journals.hh-publisher.com/index.php/AAFRJ/article/view/573 10.36877/aafrj.a0000374
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The immature stage of glutinous paddy or Oryza sativa var. glutinosa is one of the most popular cultivars known as waxy or sticky. Glutinous rice flake is a flattened carbohydrate-rich edible food obtained from the processing of immature glutinous paddy. Since glutinous rice flake is a traditional food, the farmers are more comfortable producing it by conventional cooking. Still, it will take longer and require more labor energy. Hence, this study aims to determine a new cooking method for glutinous rice flake using a microwave oven at different temperatures (230oC, 240°C, 250°C) and ranging taken (3.3min, 4.0min, 4.3min, 5.0min, 5.3min). From the study, the suitable cooking parameter is at a temperature of 250oC, from 4.3min to 5.0min. The glutinous paddy can maintain its stickiness and is easy to flatten. Furthermore, the husks are easily removed and separated from the paddy grains during the flattened process. Lower temperatures and shorter time taken will make the paddy not fully cooked. However, higher temperatures and longer time will make the paddy pop and easily break. In short, this study successfully identifies the new cooking parameter of rice flake by implementing microwave heat treatment. The physical, frictional and chemical properties of rice flake through microwave heat treatment can be considered for further study.
format Article
author Noordin, Mohd Ikram
Mohd Dom, Zanariah
Shamsudin, Rosnah
Hashim, Norhashila
spellingShingle Noordin, Mohd Ikram
Mohd Dom, Zanariah
Shamsudin, Rosnah
Hashim, Norhashila
Effect of different cooking temperature and time of glutinous rice flakes
author_facet Noordin, Mohd Ikram
Mohd Dom, Zanariah
Shamsudin, Rosnah
Hashim, Norhashila
author_sort Noordin, Mohd Ikram
title Effect of different cooking temperature and time of glutinous rice flakes
title_short Effect of different cooking temperature and time of glutinous rice flakes
title_full Effect of different cooking temperature and time of glutinous rice flakes
title_fullStr Effect of different cooking temperature and time of glutinous rice flakes
title_full_unstemmed Effect of different cooking temperature and time of glutinous rice flakes
title_sort effect of different cooking temperature and time of glutinous rice flakes
publisher HH Publisher
publishDate 2022
url http://psasir.upm.edu.my/id/eprint/107485/1/Effect%20of%20Different%20Cooking%20Temperature%20and%20Time%20of%20Glutinous%20Rice%20Flakes.pdf
http://psasir.upm.edu.my/id/eprint/107485/
https://journals.hh-publisher.com/index.php/AAFRJ/article/view/573
_version_ 1814054639379677184
score 13.211869

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