Cereal Chem 53:982 - 987. | VIEW
ARTICLE
Limited Moisture Canning of Rice--Effects of Cross-Linking.
J. E. Rutledge and M. N. Islam. Copyright 1976 by the American Association of Cereal Chemists, Inc.
White rice was cross-linked with epichlorohydrin, whereas samples of its parboiled counterpart were cross- linked with either epichlorohydrin, sodium trimetaphosphate, or phosphorous oxychloride. Treated, as well as control, samples were caned under dry-pack conditions. Half the samples were precooked prior to caning. The other half were placed in the cans with an appropriate amount of water to give final moisture content of about 60%. This resulted in two methods of rehydration. Epichlorohydrin-treated white samples and epichlorohydrin- and sodium trimetaphosphate-treated parboiled samples performed exceedingly well under dry-pack canning conditions. Precooking prior to canning appeared to offer a superior product. Treated samples were considered less sticky than untreated.