Effect of high pressure processing on the quality of rice products | |
| Author | Ladarat Baka |
| Call Number | AIT Thesis no.FB-07-08 |
| Subject(s) | Rice products Quick-cooking rice |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-07-08 |
| Abstract | In this study, the effect of temperature and high pressure (HP) pretreatment on hydration behavior of KDML 105 was investigated. Changes occurring in length, width and water absorption were determined. Besides, eating qualities of cooked rice and quick cooking rice and pasting properties of rice flour that treated by HP also were studied. The results showed that length, width and rate of water absorption of rice grains were positively correlated with all three parameter (pressure, temperature and time). Therefore, the application of combination of HP and temperature has the potential to shorter soaking time necessary to reach required moisture content. The eating qualities of treated cooked rice was compared with untreated cooked rice with respect to cooking time, hardness, stickiness, elongation ratio, volume expansion ratio and color. The cooking time of KDML 105 was 18 minutes while soaking of rice grains by combination of HP and temperature reduced the cooking time of unsoaked rice grains to 9, 7 and 3 minutes for 25°C, 55°C and 70°C, respectively. The hardness of treated cooked rice was lower significantly and exhibited higher stickiness than untreated cooked rice. Hence, it is possible to change the properties of aged rice with this process to obtain newly rice. Elongation ratio of treated cooked rice were no significantly affected by temperature and pressure as compared with untreated cooked rice whereas were slightly affected in volume expansion ratio by pressure 100-300 MPa due to the structure of rice grain which pretreated by HP seemed to promote the water penetration and brought about a higher degree of swelling in rice grain. The degrees of yellowness of treated cooked rice were lower significantly than untreated cooked rice but were nearly the same in degrees of brightness. These phenomena also found in eating properties of quick cooking rice which pretreatment by HP. From the foregoing, it was concluded that the treatment with HP would be effective in improving the cooking properties of rice grains. HP treatment also affected pasting properties of rice flour. Treated rice flour was increased in peak viscosity and breakdown whereas a decrease in final viscosity, pasting temperature, peak time and setback which implied that HP-treatment can improve palatability and retrogradation of cooked rice |
| Year | 2007 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-07-08 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Salokhe, Vilas M; |
| Scholarship Donor(s) | RTG Fellowship; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2007 |