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PROCESSING AND STORAGE OF INSTANT

COOKED RICE
Article October 2012

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BANGLADESH RESEARCH PUBLICATIONS JOURNAL

ISSN: 1998-2003, Volume: 7, Issue: 3, Page: 300-305, September - October, 2012

PROCESSING AND STORAGE OF INSTANT COOKED RICE

M.A. Ali1, S.M.K. Hasan2, M.S. Mahomud3 and M.A. Sayed4
M.A. Ali, S.M.K. Hasan, M.S. Mahomud and M.A. Sayed (2012). Processing and Storage of Instant
Cooked
Rice.
Bangladesh
Res.
Pub.
J.
7(3):
300-305.
Retrieve
from
http://www.bdresearchpublications.com/admin/journal/upload/09339/09339.pdf

Abstract
The study was progressed with the objectives of processing instant rice from
scented rice (var. Kalijira) and evaluating effects of different processing
techniques like boiling, steaming and pressure cooking on the
physiochemical and organoleptic properties and studying storage stability
in terms of shelf life. The milled raw rice was cooked, washed with distilled
water, drained up and dried in a cabinet dryer. The instant rice was then
stored at room temperature (21-32 0C) after packaging in polyethylene
bags. The proximate composition analysis revealed raw rice contained
12.65% moisture, 6.81% protein, 0.57% fat, 0.49% ash, 44.75% starch, 30.01%
of total sugar, 0.22% crude fiber, and 79.48% carbohydrate, while instant
rice processed by boiling contained 9.10% moisture, 5.20% protein, .27% fat,
0.48% ash, 64.21% starch, 17.12% of total sugar, 0.21% crude fiber, and
84.95% carbohydrate. The moisture, protein, fat, ash, starch, total sugar,
crude fibre and carbohydrate contents were found respectively 9.15%,
5.25%, 0.26%, 0.47%, 64.87%, 19.03%, 0.22% and 84.87% when the rice was
processed by steaming. The pressure cooked rice showed 9.08% moisture,
5.22% protein, 0.25% fat, 0.48% ash, 65.84% starch, 17.31% of total sugar,
0.22% crude fiber, and 84.97% carbohydrate. The sensory evaluation
revealed that pressure cooking resulted in most acceptable instant rice
rendering the scale Like very much. The stored instant rice showed a slight
increase in moisture content and decrease in peroxide value after 24
weeks. The free fatty acid value was slightly increased from 0.99% to 1.18%
after 10 weeks. A slightly rancid off flavor was noticed after 20 weeks which
was increased significantly at 21 weeks. Besides, the instant rice took lower
time (6.50 to 7.10 minutes) to cook as compared to traditional method. To
obtain good quality instant rice, in terms of sensory attributes as well as
overall acceptability, within few minutes instant rice should be processed
through pressure cooking.

Key words: Processing, Storage, Instant cooked rice

Introduction
Rice (Oryza sativa L.) belongs to the family Gramineae is the most widely
consumed basic food stuff in the world. In 39 countries rice is the staple diet, but
the dependence on rice for food energy is much higher in Asia than in other
regions. Rice provides 35 to 59% of energy consumption for 2700 million people in
Asia (FAO, 1984). As a primary food in many parts of Asia rice makes up anywhere
between 55% and 80% of the caloric intake in countries such as Bangladesh,
Cambodia, Indonesia, Laos, Thailand and Vietnam where the average eats upto
300 lb of rice a year (IRRI, 1988). Rice supplies not only the major energy source
* Corresponding author:aslam_bau74@yahoo.com
1. Assistant Professor, Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and
Technology University (HSTU), Dinajpur, Bangladesh
2. Assistant Professor, Department of Food Processing and Preservation, HSTU, Dinajpur, Bangladesh
3. Assistant Professor, Department of Food Engineering and Technology, HSTU, Dinajpur, Bangladesh
4. Assistant Professor, Department of Biochemistry and Molecular Biology, HSTU, Dinajpur

Processing and Storage of Instant Cooked Rice

301

(carbohydrate) but also protein, vitamin and other nutrients (BRRI, 1996). Rice is
the major cereal food in Bangladesh and the total production of rice was 25188
thousand metric tons under the cultivated area of 26615 thousand acres in the
year of 2002-2003 (BBS, 2005).
The cooked rice (parboiled) is one of the perishable foodstuffs. It can be
contaminated easily with microorganisms that ferment the rice starch under room
temperature. To prevent the cooked rice from microbial deterioration its moisture
content should be reduced to 12-13 % and stored at suitable temperatures after
packaging and sealing in food grade packaging materials. Recent concern with
pathogens in ready to cook or ready to serve food is prompted by the
considerable investigation relating to pre-harvest and post-harvest food safety
(Hubbert et at., 1996).
In Bangladesh per capita income has been increased and peoples life
styles are more active and busier nowadays. They have less time to relax and seek
for food items that require lower time to process or ready-to-eat foods. In this
study an attempt has been made to process instant cooked rice using locally
available scented variety of Kalijira by different processing techniques like boiling,
steaming and pressure cooking followed by observing the changes in proximate
composition of the raw milled rice and instant rice and then evaluating the
sensory attributes of the instant rice. To determine the shelf life of the instant rice
the storage stability has also been studied.

Materials and Methods

Polished head rice from the variety of Kalijira was collected from local
market of Dinajpur, Bangladesh for the preparation of instant cooked rice. AR
grade chemicals were used in different chemical analyses and the shelf life of the
cooked rice was studied by packaging it within the polyethylene bags followed
by storing at room temperature for 24 weeks.
Proximate composition of milled rice
The scented and instant cooked rice were analyzed to determine and
observe the nutritional changes in terms of moisture, protein, fat, total sugar and
crude fiber contents by following the AOAC (1984) method. The starch content
was determined by adopting the direct acid hydrolysis method as described by
Ranganna (1992). According to Pearson (1976) the total carbohydrate content in
the both rice was calculated by subtracting the estimated protein, fat, ash and
moisture contents from 100. For storage studies in terms of shelf life the peroxide
value and free fatty acid value in the instant rice were analyzed based on the
methods as stated by Ranganna (1992) and the olfactory test was conducted
with smell for the aroma detection of the stored instant rice.
Processing of instant rice
The instant cooked rice was prepared by conducting different processing
techniques including boiling, steaming and pressure cooking. The cooked rice
was washed with distilled water and drained for 5 min and dried in a cabinet
dryer (Model OV-165, Gallen Kamp Company) at 50 0C until its final moisture
content was about 9%.
Determination of solid losses from instant rice
The solid loss as well as cooking loss was calculated by subtracting the solid
content in instant cooked rice from that in the raw rice.

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Sensory evaluation of instant rice

The consumers preferences towards the overall acceptability of the
developed instant rice were evaluated by a taste-testing panel in terms of
Hedonic Rating Test. The panelists were selected from the students of Master of
Science in Food Engineering and Technology, Hajee Mohammad Danesh
Science and Technology University, Dinajpur, Bangladesh. The samples were
served to the panelists and asked to assign appropriated scores for the quality
attributes like color, flavor, texture and overall acceptability based on 9 different
scales such as 9 = Like extremely, 8 = Like very much, 7 = Like moderately, 6 = Like
slightly, 5 = Neither like or dislike, 4 = Dislike slightly, 3 = Dislike moderately, 2 =
Dislike very much and 1= Dislike extremely.

Results and Discussion

Proximate Composition of raw milled rice
The milled scented rice used for processing of instant rice was analyzed for
moisture protein, fat, ash, starch, total sugar, crude fiber, and carbohydrate
contents.
Table 1. Composition of Scented rice (var. Kalijira)
Condition
of rice

*Moisture

*Protein

*Fat

S1

12.65

6.81

0.57

Composition (%)
*Starch
*Total
Sugar
0.49
44.75
30.01

S2

9.10

5.20

0.27

0.48

64.21

17.12

0.21

84.95

S3

9.15

5.25

0.26

0.47

64.87

19.03

0.22

84.87

S4

9.08

5.22

0.25

0.48

65.84

17.31

0.22

84.97

*Ash

*Crude

fibre
0.22

*Carbohydrate

79.48

S1 = raw scented rice

S2 = instant rice processed by boiling
S3 = instant rice processed by steaming
S4 = instant rice processed by pressure cooking
* Values were calculated on wet weight basis
The moisture content of the rice was 12.65% which was higher than that
found by McCance and Widdowson (1995) who reported about 11.40% moisture
in raw milled rice, and lower than those found by McCall et al. (1951) and Ali et al.
(1992) who mentioned 13.2% and 13.7% respectively. The rice contained 6.81% of
protein which was significantly higher than the value mentioned by Juliano (1972)
who reported 5.40% protein in the milled rice. The obtained protein content was
significantly lower than the value as stated by Kik and Williams (1945) who
mentioned 7.6%. The fat content of the milled rice was 0.57%. This value was
significantly higher than that found by Grist (1965) who mentioned 0.3-0.4% fat,
and similar to that found by Platt (1939) who reported 0.37% fat in raw milled rice.
The ash content of the rice was 0.49% which was significantly lower than the
content found by Rosedale (1939) who obtained 0.9 % ash and slightly higher
than those found by Grist (1965) and Juliano (1972) who reported respectively
0.36% and 0.3% ash in the milled rice. The starch content of rice was about 44.75%.
About 30% of total sugar was found in milled rice after polishing. The crude fiber
content (0.22%) of the milled raw rice was slightly lower than those found by
Rosedale (1939), and Houston and Kohler (1970) who found respectively 0.4% and
0.3%. The crude fiber content of the rice was slightly higher than the value as
mentioned by Platt (1939) who found 0.16%, and nearly similar to the content
found by Kik and Williams (1945) who obtained 0.2%. The carbohydrate content of
the milled rice was 79.48% which was significantly lower than the values as
described by Platt (1939) and Rosedale (1939) who obtained respectively 90.79%
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and 91.4%, and nearly similar to the content found by Kik and Williams (1945) who
reported about 79.0% carbohydrate in raw milled rice.
Composition of instant rice
The moisture content of instant rice ranged from 9.08-9.15% which was
lower than the values as stated by Damir (1991) who found 10-12%. The highest
moisture content (9.15%) was found for sample S3 while the sample S4 showed the
lowest moisture content (9.08) indicating the lower water activity of the instant
rice. It was observed that the protein content of the instant rice was highest
(5.25%) for sample S3 and lowest one was in sample S2. The observed protein
content (5.20-5.25%) was much lower than the original milled rice as reported by
Houston and Kohler (1970) who reported 6.7% protein in the milled rice. The
reduction of protein content from the instant rice might be due to the
gelatinization or denaturation of the protein and leaching out from the rice during
cooking and washing. The fat content (0.25-0.27%) of the instant rice as shown in
Table 1 was approximately similar to the value as reported by Damir (1991) who
found o.29% fat in the instant rice. The ash content ranged from 0.47 to 0.48% in
instant rice was approximately similar to the raw scented rice (0.49%), describing
no significant change in ash content of rice due to cooking and washing, but
slightly lower than that found by Houston and Kohler (1970), who reported 0.50%
ash in milled rice. The highest starch content (65.84%) was found in sample S4
while sample S2 showed the lowest content (64.21%). The observed starch
content as shown in Table 1 described that processing of instant rice by pressure
cooing significantly reduced the loss of starches in the instant rice which might be
due to lower processing time by pressure cooker. The total sugar content was
drastically reduced in the instant rice (17.12-19.03%) as compared with the raw
scented rice (30.01%). The sample S3 contained the highest total sugar (19.03%)
while samples S2 and S4 contained 17.12% and 17.31% respectively. Due to the
processing of instant rice average loss of total sugar as calculated from Table 1
was 40.62% which was significantly higher than that reported by Cheigh et al.
(1977) who found only 2.32% solid loss in the instant rice prepared from Indica
variety of rice. This reduction might be occurred due to excessive leaching out of
sugar from the rice during cooking and washing. The instant rice contained 0.210.22% crude fiber which was significantly lower than the value found by Damir
(1991) who reported 1.60% crude fiber in enriched instant rice processed in
Australia. The observed crude fibre content of the instant rice was similar to the
crude fibre in raw rice (0.22%) which indicates the fact that processing treatments
of instant rice usually do not affect the crude fibre content. The total
carbohydrate content of instant rice samples were ranged from 84.87 to 84.97%
(Table 1). The highest amount (84.97%) was found in sample S4 followed by
samples S2 (84.95%) and S3 (84.87%). The total carbohydrate content of the
instance rice samples under this study was slightly higher than that found in
Australian instant rice which is about 83.59% (Damir, 1991).
Cooking Time
Different techniques required different cooking times for processing of the
instant rice. For complete cooing boiling took about 7.10 min while steaming and
pressure cooking took about 7.00 and 6.10 min respectively.
Effects of processing techniques on sensory attributes
The sensory attributes like color, flavor and texture of the instant cooked
rice were significantly varied based on different processing techniques including
boiling, steaming and pressure cooking. After boiling the rice secured lower score
(6.13) in terms of Like slightly for texture while the score (7.24) indicating Like
moderately was obtained by the rice for color, flavor and texture when
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processed by steaming. The rice processed by pressure cooking secured the

highest score (8.02) describing Like very much in preference with texture, taste,
color, flavor and overall acceptability.
Storage studies of instant Rice
In order to determine the shelf life of the instant rice different analytical
tests in terms of moisture uptake, peroxide value and free fatty acid value, and
aroma detection were conducted with the stored rice. Initially the rice contained
about 12% of moisture which reached 13.71% after storage of 24 weeks. This
moisture uptake might be due to improper packaging technique (e.g. not
properly sealed) and a high relative humidity of the ambient air entering into the
bags. The peroxide value of the rice was slightly decreased as compared to the
initial value after 24 weeks of storage. No significant difference was observed in
the rice for free fatty acid value until 8 weeks of storage but this value was slightly
increased from the initial value of 0.99% to 1.18% after 10 weeks of storage. The
instant rice showed no significant difference in terms of aroma until 20 weeks but
a slightly rancid odor was noticed after 20 weeks which was increased
significantly by 21 weeks.

Conclusion
Nowadays higher income and more active as well as busier life style result
in consumers seeking for high quality and convenient food items in the market.
The instant rice developed in this research with excellent shelf-life has potentials to
meet todays demands not only in Bangladesh but also in the overseas markets.
Besides, production of the rice includes simple processing techniques, cheap and
easy packaging systems with longer shelf life that may result in more profitable
return to the processors by decreasing production and distribution costs. In
comparison with other processing techniques pressure cooking would result in
more acceptable products in terms of different sensory attributes like color, flavor,
texture and overall acceptability, and requires less cooking time.

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