Abstract
Infrared radiation heating (IRH) was used in this study as a new technique for generating fissures in rice grains subjected to temperatures of 100, 125, and 150 °C for 2, 6, and 10 min, for the production of polished and brown quick-cooking rice (QCR). According to the increase in temperature and exposure time, there was an increase in the fissures, reducing the cooking time. IRH at 150 °C/6 min proved to be a promising technique for the production of polished-QCR with a cooking time of 5.79 min, even though the raw grains were opaque and slightly yellow appearance and the cooked rice was stickier. The IRH technique for the production of brown-QCR reduced the cooking time, reaching a time of 16.16 min. The production of brown-QCR by IRH still needs to be combined with another technique that eliminates the effects of the pericarp and aleurone in delaying water absorption.
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