Improvement of textural and sensory characteristics of aged rice using hydrothermal treatment with xanthan gum.

Unlabelled: Aged rice (AR) was mildly heated in aqueous dispersions containing different amounts of xanthan gum (Xan) at 60 °C for 1 h, and then dried in a humidity chamber (50 °C, 80% RH) for 12 h. The AR kernels treated without Xan showed a coarse surface with many pores after cooking, whereas the same rice treated with Xan showed a smooth and uniform surface. Prior to the treatment, the cooked AR was harder and less sticky than the cooked fresh rice (FR).