BAR TODAY || Official Quarterly Publication of the Bureau of Agricultural Research

Now, instant paella and bringhe
by Ma. Lizbeth J. Baroña

July-September 2003
Volume 5 No. 3

For a rice-loving country like ours, rice-based recipes of foreign influence are a hit. Examples of these dishes are the paella, a rice meal introduced in the country during the Spanish era, and bringhe, a dish that traces its roots to India's bringee.

The long preparation of the dishes may have also contributed to their unpopularity in most households. They are, therefore, prepared and served only during special occasions. They are also expensive in restaurants, making the dishes out of reach for ordinary diners.

A study conducted by the Department of Food Science and Nutrition of the University of the Philippines Diliman and the Philippine Rice Research Institute (PhilRice) developed a process for quick-cooking-rice-meal-products (QCRMP) paella and bringhe.

Developing the QCRMP
The basic processes involved in the development of quick-cooking paella and bringhe include the preparation of the basal quick-cooking rice of Malagkit Sungsong, dehydration of the vegetables, preparing the textured vegetable proteins (TVPs) as meat substitute, formulation of the seasoning mix, mixing the ingredients, and rehydration of the QCRMPs.

The rice varieties used in the preparation of the quick-cooking rice (QRC) are the waxy Malagkit Sungsong, and IR 42. They were obtained from the Philippine Rice Research Institute (PhilRice) in Muñoz, Nueva Ecija.

The pre-drying procedures for vegetables involved washing, peeling, steaming, blanching, corn-starch coating, and dicing. Vegetables that have undergone these processes were then dehydrated using forced-air convective dryer until a final moisture content of about 3-8% was achieved.

Textured vegetable protein (TVP) samples, ALIPRO 500 E and ALIPRO 500 CE were used to replace the meat in the formulated instant dish. ALIPRO 500 E, which is red was used as a replacement for chicken. ALIPRO 500 CE, brownish in color, was used as a substitute for smoked fish.

The use of TVPs as meat replacements gave rise to the need of making a flavoring mix to conjure up the chicken and smoked fish flavors. In addition, dehydrated onions, garlic, and tomato were also added to improve the taste.

The-quick-cooking equivalents of paella and bringhe can be rehydrated by boiling in water for five minutes. QCRMP and water ratio is 1 is to 1.5.

Sensory Evaluation
The developed QCRMPs were found to be equal, or better than their conventionally cooked counterparts during sensory evaluation. The rehydrated rice meals were found acceptable in almost all sensory attributes. In terms of appearance, the QCRMP appeared brighter and more colorful than the conventionally cooked dishes.

The QCRMPs were also judged to be spicier than the conventionally cooked dishes. The spicy taste was attributed to the use of concentrated forms of seasonings. Adding the dehydrated onion, garlic, and tomato intensified the overall aroma and flavor of the rehydrated QCRMPs. Some micro-flavor enhancers were also added. These micro-flavor enhancers gave the spicy flavor of the formulated dish.

The QCRMPs were also described as creamier than the normally cooked dish. This was because of the quality of the rehydrating broths produced from the QCRMP seasonings and the rehydrating water. The QCRMP paella's creaminess may have come from the blend of powdered tomato, the chicken flavoring, and the liquid or oil-based meat flavor concentrates. The QCRMP bringhe contained more ingredients in its rehydrating broth. It included coconut, curry, turmeric powder, oil-based smoked fish, and chicken flavorings.

In general, the QCRMP paella and bringhe were found to have more appealing taste and appearance than their conventionally cooked counterparts. The elitist appeal of the dishes will cease, as the study gave an opportunity for the food industry to produce convenience food equivalents of the traditional rice dishes.

Source: Home style quick-cooking rice meal products by Ma. Patricia V. Azanza, Irenei Camila V. Basman, Cathrina B. Tinsay, and Christy G. Tasarra, Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman, Quezon City.