Chemical Treatment and Process Modification for Producing Improved Quick‐Cooking Rice

Quick‐cooking rice was produced by soaking raw, white, long grain rice in a 1% aqueous sodium citrate and calcium chloride solution (50:50) at 50°C for 15 min. The soaked sample was cooked in an autoclave at 121°C for 3 min and freeze‐dried to 20% moisture followed by convective air‐drying to a final moisture of 12%. Nutrient analysis of the rice chemically treated and dried by a combination of both methods contained maximum amounts of thiamin (2.0 μg/g), niacin (27.4 μg/g), and iron (25.1 μg/g). The rehydrated sample, prepared by boiling the rice in water at 100°C for 5 min, received high sensory scores.