Influence of ultrasonic enzyme treatment on the cooking and eating quality of brown rice
作者： Xinxia Zhang , Li Wang , Mingyi Cheng , Ren Wang , Xiaohu Luo
DOI: 10.1016/J.JCS.2015.03.002
关键词:
摘要: Abstract In this study, a novel processing technology was developed to selectively modify brown rice by combining ultrasound and enzyme action. The microstructure of the surface cooking, hydration, pasting, textural properties sensory attributes treated were investigated. taste value cooked also studied using analyzer. ultrasonic-enzyme treatment resulted in loss natural morphology bran, allowing water penetrate into kernels easily during cooking. Furthermore, conversion rate bound structured water, which is related pasting rice, significantly increased treatment. Brown with provided lowest cooking time highest peak, hold final viscosities among groups presented softer texture easier chew. from 45 59 after Sensory analysis showed that odor flavor improved (p
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