A. Rosniyana*, M.A. Hashifah* and S.A. Shariffah Norin*

Abstract

The effect of heat treatment (accelerated ageing) on physicochemical and cooking properties of rice was determined. Accelerated ageing was accomplished by heating paddy with different moisture contents (18, 20 and 24%) at high temperatures (80, 100 and 120 °C) in a sealed container without loss of moisture to avoid grain cracking. Comparison of treated paddy to fresh paddy and naturally aged paddy was done statistically. Accelerated ageing and natural ageing caused the grains to elongate, and the elongation ratio was greater than 2. In most cases, rice from the heat-treated paddy had softer gel compared to fresh paddy and naturally aged paddy and this was found to differ significantly. The solid loss in cooking liquid for fresh paddy was significantly higher than that of naturally aged paddy and treated paddy.

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