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

Food Science and Biotechnology（2023）

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摘要

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

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关键词

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

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