Improvement of textural and sensory characteristics of aged rice using hydrothermal treatment with xanthan gum

Hyo Young Jeong, Yoona Sul, Seung Taik Lim, Dong Hwa Cho

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

Aged rice (AR) was mildly heated in aqueous dispersions containing different amounts of xanthan gum (Xan) at 60 °C for 1 h, and then dried in a humidity chamber (50 °C, 80% RH) for 12 h. The AR kernels treated without Xan showed a coarse surface with many pores after cooking, whereas the same rice treated with Xan showed a smooth and uniform surface. Prior to the treatment, the cooked AR was harder and less sticky than the cooked fresh rice (FR). The hydrothermal treatment softened the cooked AR although did not change its adhesiveness. The same treatment in the presence of Xan could increase the adhesiveness of AR, making the textural characteristics of AR similar to those of FR. Sensory evaluation revealed that the mild heat treatment in the presence of Xan restored the eating quality and acceptability of cooked AR which had been lost by aging.

Original languageEnglish
Pages (from-to)2013-2023
Number of pages11
JournalFood Science and Biotechnology
Volume32
Issue number14
DOIs
Publication statusPublished - 2023 Dec

Bibliographical note

Publisher Copyright:
© 2023, The Korean Society of Food Science and Technology.

Keywords

  • Aging
  • Eating quality
  • Mild heating
  • Rice
  • Texture
  • Xanthan gum

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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