Innovations for the tourism: quick cooking rice

Abstract

The objectives of this research were to develop the quick cooking rice combination with nutrition values check. The shelf life of quick cooking rice in difference packages was also studied. The experiment was set at Agricultural Engineering and Technology Division, Faculty of Agriculture and Natural Resources, Rajamanagala University of Technology Tawan-ok, Chonburi. The study revealed that Pathumtanee 1 rice variety both milled rice and brown rice could be produced quick cooking rice. It could be cooked in boiled water only 7 and 10 minutes respectively by using alcohol fuel which easily comfortable and suitable for the camping tourism. The nutrition values of the quick cooking rice weren’t significantly difference from the ordinary rice. The shelf lives of quick cooking rice in plastic bags were not less than 6 months. During storage the moisture content, water activity and free fatty acid value of them weren’t significantly difference (p>0.05). This quick cooking rice trends to cook easily and could be the new innovation for the camping tourism.