The objective of this research was to find a suitable method for producing an instant rice product fromThai Jasmine rice for young children aged 1-3 years old. Different methods of rice cooking, pre-treatmentprior to drying, and rehydration were studied. Volume expansion, rehydration ratio, rehydration time, colour,texture, and sensory characteristics of instant rice product were compared. The results showed that the instantrice product prepared by boiling followed by freezing for 24 h at –20 oC, drying at 70 oC, and rehydrationby boiling for 3 min showed no significant difference in hardness, adhesiveness, or cohesiveness from thefreshly cooked rice. The hardness, adhesiveness and cohesiveness were 349.75 ± 3.94 N, –23.09 ± 1.30N.s, and 0.49 ± 0.01, respectively. The sample also received the highest scores for stickiness, softness, andoverall acceptability for use as food for young children. Boiling followed by 24 h of freezing prior to dryingis recommended for producing instant rice for young children.
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Prapluettrakul et al. (2012) studied this question.