Effect of low temperature plasma processing on physicochemical properties and cooking quality of basmati rice
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- 作者：Rohit Thirumdasa ; R.R. Deshmukhb ; U.S. Annapurea ; us.annapure@ictmumbai.edu.in" class="auth_mail" title="E-mail the corresponding author
- 关键词：Low temperature plasma ; Rice ; Cooking time ; Water uptake ; Hydrophilic nature
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2015
- 出版时间：October 2015
- 年：2015
- 卷：31
- 期：Complete
- 页码：83-90
- 全文大小：1107 K
文摘
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Increase in water uptake with reduction in cooking time after the plasma treatment
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There is no change in nutritional quality with better cooking quality.
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There is a decrease in the hardness of the cooked rice.
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As a result of surface etching there is an increase in the hydrophilic nature.