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, 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 < 0.05). These analyses proved that limitations should be applied to ozone concentration and exposure time to minimize any detrimental effects on the physicochemical characteristics of rice.
Department of Process & Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia.
Nor Nadiah Abdul Karim
NN
Shah
Department of Process & Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia ; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia ; Halal Products Research Institute, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia.
Russly Abdul
RA
Rahman
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia.
Dzulkifly Mat
DM
Hashim
Grain structure; Ozone treatment; Physicochemical; Rice and Starch granules