Faculty of Interdisciplinary Studies, Khon Kaen University, Nong Khai Campus, Nong Khai 43000, Thailand.
Molecules. 2022 Jun 4;27(11):3615. doi: 10.3390/molecules27113615.
The quick-cooking rice product is an interesting product for the market which is easy to cook, with good sensorial qualities and health benefits. This work aimed to study the effect of the soaking conditions, namely baking powder concentration (0.1, 0.2, or 0.3%), soaking temperature (room temperature, 50 or 60 °C), and soaking time (10, 20, or 30 min), in order to improve the physical properties and also the sensory characteristics, with high bioactive compound content, of Quick-Cooking Black Jasmine Rice (QBJR). The physical properties of the final product, namely the rehydration capacity, morphology, and texture, were observed. Moreover, the total phenolic, total flavonoid, and total anthocyanin were determined. The results showed that the samples with a high baking powder concentrations soaked at high temperatures for longer time affect the low rehydration capacity with a high hardness value and a decreased bioactive compound content. In addition, the sensory score including softener, flavor, and overall acceptance were lower score. Moreover, to determine the best soaking condition with complex data, the Fuzzy Analytical Method (FAM) was performed by an online FAM program. The results showed that soaking at room temperature for 30 min in 0.1% of baking powder showed the highest overall performance index of 6.52.
即食米饭产品是一种很有市场前景的产品，它易于烹饪，感官品质良好，且具有健康益处。本工作旨在研究浸泡条件对即食黑米（QBJR）物理特性和感官特性的影响，以提高其生物活性化合物含量，浸泡条件包括泡打粉浓度（0.1%、0.2%或 0.3%）、浸泡温度（室温、50℃或 60℃）和浸泡时间（10、20 或 30 分钟）。观察最终产品的物理特性，即复水能力、形态和质地，同时测定总酚、总黄酮和总花青素的含量。结果表明，高浓度泡打粉和高温长时间浸泡会降低复水能力，增加硬度值，降低生物活性化合物含量。此外，软化剂、风味和整体接受度等感官评分也较低。此外，为了从复杂的数据中确定最佳浸泡条件，采用在线模糊分析方法（FAM）程序进行模糊分析方法（FAM）。结果表明，在 0.1%的泡打粉中于室温下浸泡 30 分钟的综合性能指数最高，为 6.52。
