| The research aim to improve the process of quick cooking parboiled rice by using the combined process; drying and freezing technique. The product; quick cooking parboiled rice had 0.39 g/cm3 of bulk density and after they were rehydrated by hot water for 3minutes they had a completed grain, look like a fresh cooked parboiled rice (control) not significantly in hardness, stickness, L and b* value had higher than control, were investigated 4 peaks by DSC technique at 51-67 dec C, 77-88 deg C, 92-105 deg C and 105-116 deg C that mean gelatinized temperature range of rice starch had lower enthalpy than control, easier for cooking. |
