Changes in physicochemical characteristics of ozone-treated raw white rice

Changes in physicochemical characteristics of ozone-treated raw white rice

Ozone dose from 0.1 to 0.4 ppm has been proven to be effective in lowering Bacillus cereus count in uncooked and cooked rice. However, it induces physicochemical changes in raw white rice. Physicochemical tests were done to see the effect of ozone treatment towards moisture content, pH, color, hardn...

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Veröffentlicht in:Journal of food science and technology 2015-03, Vol.52 (3), p.1525-1533
Hauptverfasser: Shah, Nor Nadiah Abdul Karim, Rahman, Russly Abdul, Hashim, Dzulkifly Mat
Format: Artikel
Sprache:eng
Schlagworte:
Agricultural biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cooking
Food
Food Science
Grain
Hardness
Humidity
Insects
Moisture content
Nutrition
Original
Original Article
Ozonation
Ozone
Pest control
Rice
Studies
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Zusammenfassung:Ozone dose from 0.1 to 0.4 ppm has been proven to be effective in lowering Bacillus cereus count in uncooked and cooked rice. However, it induces physicochemical changes in raw white rice. Physicochemical tests were done to see the effect of ozone treatment towards moisture content, pH, color, hardness of uncooked rice, adhesiveness and hardness of cooked rice, cooking quality and total solids. Results have shown that moisture content, adhesiveness and hardness of cooked rice and uncooked rice have not undergone any significant changes ( P > 0.05 ) in comparison with controlled rice sample. Meanwhile, color ( L* and b* value), pH, total solids and cooking quality results have shown significant changes (P 
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-013-1111-y