Effects of Ultrasonic and Enzymatic Treatment on Cooking and Eating Quality of Sao Hai Rice
Keywords:Ultrasonic pretreatment, Enzyme pretreatment: Protease pretreatment, α-amylase, Sao Hai Rice, Cooked Rice
Sao Hai rice contains high amylose content which affects textural properties of cooked rice grains. This research aimed to improve cooking quality of high amylose rice, using ultrasonic and enzymatic treatments (protease and α-amylase with concentration at 0, 0.025, 0.05 and 0.1% w/w). Ultrasonic treatment at 40 kHz for 1, 3 and 5 min caused grain cracking, due to the cavitation. For the enzymatic treatment, cooking time and pasting temperature were reduced (p≤0.05). The protease treated rice had the increased water uptake ratio and the decreased hardness (p≤0.05). The α-amylase treatment caused decreasing in water uptake ratio, whiteness index, but increasing in adhesiveness (p≤0.05). The α-amylase treated rice had less hardness than the one from protease treatment. From sensory evaluation, the α-amylase treatment could increase liking scores on softness, adhesiveness, sweetness, overall taste and overall liking of the cooked rice (p≤0.05).
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