Effect of Precooking and Superheated Steam Treatment on Quality of Black Glutinous Rice

Figure 3

Scanning electron micrographs (2000x) of black glutinous rice with/without superheated steam treatment. (a) Uncooked rice without superheated steam treatment (control). (b) Uncooked rice with superheated steam at 250°C. (c) Uncooked rice with superheated steam at 300°C. (d) Precooked rice with superheated steam at 250°C. (e) Precooked rice with superheated steam at 300°C.

(a)

(b)

(c)

(d)

(e)