Research Article | OPEN ACCESS
Process Optimization and its Impacts on Physical Properties of Instant Rice
Meihua Huang and Guoqing He
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, P.R. China
Advance Journal of Food Science and Technology 2013 4:464-468
Received: December 13, 2012 | Accepted: January 19, 2013 | Published: April 15, 2013
Abstract
In order to develop production technology of instant rice, this study was undertaken with the soaking and processing conditions to improve the quality of instant rice. Soaking temperature, soaking time and adding amount of water were all investigated to select the optimal soaking condition by measuring water absorption and moisture content. Pseudo-level method of L9 (34) orthogonal design tests were adopted to optimize the cooking process by physical properties mainly including hardness, adhesiveness and moisture content. Results showed that physical properties had significant linear relationship with three processing factors by multiple linear regressions and the optimal cooking process was maintaining pressure at 80 KPa for 4 min and stewing rice for 15 min.
Keywords:
Instant rice, physical properties, process optimization, soaking condition,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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