DEVELOPMENT OF AN INSTANT FRIED RICE

Abstract

The daily diet in Sri Lankans generally consists of principal meal, in which rice accompanied by supportive curries, form the bulk. The preparation of such a meal is significantly time-consuming task when compared to the complex life style of the people especially in the urban sector. Instant fried rice would have the potential to become popular as a highly palatable, nutritious and affordable convenience food. By carrying out a preliminary market survey, consumer perceptions on the instant fried rice were obtained. § The process modification of instant rice involved several unit operations. Preheat treatment step developed cracks in grains while soaking step facilitated hydration. Complete gelatinization in grains was obtained by cooking and steaming steps. Over gelatinization was avoided by subsequent wash in cold water. Rapid freezing promoted ice crystal formation thereby developing porous structure inside the grains. The thawing step prevented grains from sticking together. The porous structure was maintained during drying to facilitate the penetration of water upon reconstitution. Thus, modified instant rice, which can be reconstituted with in a few minutes, could be prepared using a range of unit operations. Dehydrated vegetables, ghee, organoleptically accepted mixture of spices and other additives were used instead of having number of curries to prepare instant rice as a meal for the consumption. Instant fried rice can be prepared for consumption with in 7 minutes, boiling in water. No detectable mould growth in instant rice occurred alter three months storage. Sensory characteristics were comparable for prepared instant fried rice before and after storage.