Effect of High-Pressure Processing Pretreatment on the Textural Properties of Cooked Nuovo Maratelli Rice
Cristina Arroqui, Sandra Horvitz, María José Noriega, Idoya Fernández-Pan, Francisco C Ibañez, Paloma Vírseda, Milan Houśka, Roman Buckow · 2024
Read Effect of High-Pressure Processing Pretreatment on the Textural Properties of Cooked Nuovo Maratelli Rice by Cristina Arroqui, Sandra Horvitz, María José Noriega, Idoya Fernández-Pan, Francisco C Ibañez, Paloma Vírseda, Milan Houśka, Roman Buckow (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11727724.txt.
Description
A team including Cristina Arroqui tests whether high-pressure treatment improves a Spanish rice. The rice, Nuovo Maratelli, suits paella because it holds its shape and soaks up flavor. The team pressed the rice at two high levels for ten minutes, then boiled or microwaved it. Pressing changed the look of the starch grains but not how the rice paste behaved when cooked.
Cooking times fell at both pressure levels. Rice pressed at the lower level and then microwaved came out softer and less sticky, tied to starch that leaked in cooking. The paper presents pressing as a useful first step for better cooked rice.
Catalog record
| CREATOR | Cristina Arroqui, Sandra Horvitz, María José Noriega, Idoya Fernández-Pan, Francisco C Ibañez, Paloma Vírseda, Milan Houśka, Roman Buckow |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 38 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |