Effect of electric cooker soaking temperature on palatability of cooked aged indica rice

Based on sensory evaluation and texture characteristics, the improving effect of soaking temperature adjustment in an electric cooker on the palatability of cooked aged indica rice was investigated. The water content and distribution, starch gelatinization, and crystal structure of aged rice grains were analyzed at different soaking temperatures. The results demonstrated that soaking aged indica rice at low temperatures (25 °C and 40 °C) and high temperature (70 °C) increased hardness and reduced viscoelasticity, which were not conducive to achieving desirable sensory qualities. Conversely, soaking treatment at 50 °C positively impacts the palatability of aged indica rice. This treatment increased the proportion of structural water in aged rice grains to 6.38% and reduced starch crystallinity to 22.61%, thereby facilitating starch gelatinization and promoting the formation of desirable taste during subsequent cooking stages. Microstructural analysis revealed that soaked aged indica rice exhibited increased water absorption rates and more uniform distribution of moisture. These findings provided valuable insights for optimizing the cooking process of aged indica rice using the electric cooker.