Quick cooking rice by high hydrostatic pressure processing

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• 作者：Marí ; a Boluda-Aguilar^a ; Amaury Taboada-Rodrí ; guez^b ; Antonio Ló ; pez-Gó ; mez^a ; ^{antonio.lopez@upct.es} ; Fulgencio Marí ; n-Iniesta^b ; Gustavo V. Barbosa-Cá ; novas^c
• 关键词：Quick cooking rice ; Jasmine rice ; High hydrostatic pressure ; Sensory quality ; Texture
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：2013
• 出版时间：April, 2013
• 年：2013
• 卷：51
• 期：1
• 页码：196-204
• 全文大小：529 K

文摘

Jasmine rice was soaked for 0, 30, 45 and 60?min and then high hydrostatic pressure (HHP) processed, first at 300 and 400?MPa (for 2 and 4?min), and then a second HHP process was applied at 570?MPa for 20?min. The HHP-processed rice was heated in a microwave oven for 1.5?min, with a rice/water ratio of 1:2, and sensory evaluation and texture analysis were conducted. The quality of the pre-soaked rice and HHP-processed rice, before and after microwave heating, was obtained by measuring the degree of gelatinization with differential scanning calorimetry, and texture profile analysis. Also, the gelatinization and pasting properties of milled HHP-processed rice flour were determined using a Brabender Visco-amylograph. During soaking, the rice attained its highest moisture content (32.41?¡À?0.43 % ) in 30?min. It was shown that rice which?was single HHP treated at 300 and 400?MPa had a better acceptance, in terms of grain shape, adhesiveness, cohesiveness and texture. In general, jasmine rice that had been HHP processed and then microwave heated for 1.5?min was more valued than jasmine rice just heated by microwave oven for 10?min, in terms of the grain shape, adhesiveness, cohesiveness, texture and overall quality.