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Zhu Z.,China Agricultural University | Zhu Z.,National Fruit and Vegetable Processing Technology Center | Hou L.,China Agricultural University | Hou L.,National Fruit and Vegetable Processing Technology Center | And 4 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2013

The iodine blue value, textual properties (hardness, adhesiveness, chewiness and resilience)and sensory quality were tested to study the edible quality of cooked rice, which were pretreated with soaking (water or 0.4% Citric acid solution) and ultrahigh pressure (200~600 MPa). The results showed that both soaking with 0.4% Citric acid solution and ultrahigh-pressure pretreatment could increase the iodine blue value of cooked rice. After soaking with 0.4% Citric acid solution, cooked rice' hardness and chewiness decreased, adhesiveness increased when ultrahigh pressure exceeded 400 MPa, while resilience almost unchanged under any ultrahigh pressure. Under ultrahigh pressure upper 400 MPa, sensory score of cooked rice decreased significantly, but rice preprocessed with soaking by 0.4% Citric acid solution had higher score than both rice soaking by water and the control group.

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