THE EFFECTS OF ACETIC AND LACTIC ACIDS ADDITION ON THE TEXTURE AND MORPHOLOGICAL STRUCTURE OF RICE (DOMSIYAH VARIETY) DURING COOKING

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GHASEMI E.; HAMED MOUSAVIAN M.T.; HADAD KHODAPARAST MOHAMMAD HOSSEIN

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Journal: Iranian Food Science and Technology Research Journal Year:2009 | Volume:4 | Issue:2 Page(s): 11-17

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Title

THE EFFECTS OF ACETIC AND LACTIC ACIDS ADDITION ON THE TEXTURE AND MORPHOLOGICAL STRUCTURE OF RICE (DOMSIYAH VARIETY) DURING COOKING

Author(s)

GHASEMI E. | HAMED MOUSAVIAN M.T. | HADAD KHODAPARAST MOHAMMAD HOSSEIN | Issue Writer Certificate

Keywords

RICEQ1

COOKINGQ3

ACETIC ACIDQ3

LACTIC ACIDQ3

GELATINIZATIONQ4

TEXTUREQ2

SCANNING ELECTRON MICROSCOPY (SEM)Q4

Abstract

In this work, the effects of acetic and LACTIC ACIDs addition to RICE during COOKING, on the TEXTURE and morphological properties, and too, the GELATINIZATION temperature (GT) of the cooked Domsiyah RICE was investigated. All experiments were carried out in triplicate and data analyzed in randomized completely by SPSS15 software. The results showed that acid addition to RICE during COOKING cause a decrease in firmness and GT, but had no significant effect on adhesiveness of samples. Also, the results of the scanning electron microscopy on the outer surface of cooked RICE kernel revealed that the acid's addition to RICE during COOKING cause a reduce in pore size and porosity. According to amylography and SEM results, it seems that acid's addition to RICE during COOKING, cause the better GELATINIZATION and closer pores on the outer surface of cooked RICE. The results of this research can be used in improving in quality attributes of cooked RICE and other products that contain RICE flour and RICE starch, according to the aim and application of the desirable product.

Cites

اثر شرایط مختلف خشک کردن و تمپرینگ بر شاخص سفید شدگی برنج طی عملیات خشک کردن دو مرحله ای

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APA: Copy

GHASEMI, E., HAMED MOUSAVIAN, M.T., & HADAD KHODAPARAST, MOHAMMAD HOSSEIN. (2009). THE EFFECTS OF ACETIC AND LACTIC ACIDS ADDITION ON THE TEXTURE AND MORPHOLOGICAL STRUCTURE OF RICE (DOMSIYAH VARIETY) DURING COOKING. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 4(2), 11-17. SID. https://sid.ir/paper/143596/en

Vancouver: Copy

GHASEMI E., HAMED MOUSAVIAN M.T., HADAD KHODAPARAST MOHAMMAD HOSSEIN. THE EFFECTS OF ACETIC AND LACTIC ACIDS ADDITION ON THE TEXTURE AND MORPHOLOGICAL STRUCTURE OF RICE (DOMSIYAH VARIETY) DURING COOKING. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2009;4(2):11-17. Available from: https://sid.ir/paper/143596/en

IEEE: Copy

E. GHASEMI, M.T. HAMED MOUSAVIAN, and MOHAMMAD HOSSEIN HADAD KHODAPARAST, “THE EFFECTS OF ACETIC AND LACTIC ACIDS ADDITION ON THE TEXTURE AND MORPHOLOGICAL STRUCTURE OF RICE (DOMSIYAH VARIETY) DURING COOKING,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 4, no. 2, pp. 11–17, 2009, [Online]. Available: https://sid.ir/paper/143596/en

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