Paper Title
Production of Canned Red Brown Rice Gruel: Effect of Soaking Time

Abstract
The cooking quality and chemical properties of red jasmine brown rice (Mali Gomain Surin) was studied. The cooked rice had optimum cooking time, volume expansion ratio and water uptake ratio of 19 minutes, 2.22 � 0.09 and 1.71 � 0.01, respectively. The moisture content and amylose content were 10.77 � 0.20 % and 20.44 � 0.61%, respectively. The calculation of sterilization time to produce canned red jasmine brown rice gruel was determined. The canned gruel was prepared by filled 20 gram of washed rice and 150 ml saline solution (0.20%), exhausting at 85 degree Celsius and sealed it immediately. The water spray overpressure retort at 120 � C and 2 bar was used to sterilize the can. The calculated result found that F0 was 11.2. Then the effect of soaking duration on the qualities of canned rice gruel was studied. The raw rice in the seamed cans was placed until the raw rice absorbed water till 0, 75, 90 and 100 percent of their saturated absorption before put into the retort. The result shown that if the raw rice absorbed more water, the hardness and stickiness of the canned gruel became softer and the turbidity of liquid in the can was greater. The soaking times did not affect the color (L *, a *, b *) and the water absorption of gruel significantly. The result of sensory evaluation found that all attributes which were range of like slightly to like moderated. Regarding chemical composition of red jasmine brown rice gruel, there was 8.66 percent of carbohydrate. This canned rice gruel could be useful food for elderly and during disaster. Keywords� Red jasmine brown rice, Gruel, Canning process, Cooking quality.