Effects of hot air treatment on the quality attributes of semidry-milled Indica rice
文献类型: 外文期刊
第一作者: Ren, Meng-Ying
作者: Ren, Meng-Ying;Li, Xianghong;Xie, Ding;Yi, Cuiping;Tong, Li Tao;Wang, Lili;Zhou, Xianrong;Zhong, Kui;Liu, Liya;Zhou, Sumei
作者机构:
关键词: Rice;Semidry-milling;Hot air treatment;Fissures;Qualities
期刊名称:JOURNAL OF CEREAL SCIENCE ( 影响因子:3.616; 五年影响因子:3.891 )
ISSN: 0733-5210
年卷期: 2018 年 79 卷
页码:
收录情况: SCI
摘要: To investigate the effects of hot air treatment (HAT) on the quality attributes of Indica rice semidry-milling, HAT was applied at various temperatures (45-120 degrees C) and processing times (0-240 min). The changes in grain-surface cracking, moisture absorption rate, damaged starch, rheological properties, microbial decontamination, and texture qualities were evaluated. HAT induced many cracks in the rice grains, shortening the soaking time to reach maximum water content (28%) to 8 min. However, at high temperatures, extending the HAT time slowed the water absorption rate. Under the optimum HAT conditions and soaking time, the total viable counts in the rice flour were similar to those of dry-milled rice flour (10(2)-10(3) cfu/g), with no conforms and few yeasts and molds. The damaged starch content, rheological and texture properties were similar to those of wet-milling. Therefore, an appropriate HAT can shorten the soaking time of the rice and clean it during the milling process. (C) 2017 Elsevier Ltd. All rights reserved.
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