Influence of pineapple extract on physicochemical characteristics of cooked glutinous rice
DOI:
https://doi.org/10.14719/pst.2020.7.4.893Keywords:
Cooking time, gel consistency, glutinous rice, pineapple extract, phytic acid, soaking, volume increase ratio, water uptake ratioAbstract
Glutinous rice is an important crop in Southeast Asia. Pineapple had numerous potential to turn into added value. This research evaluated the impact of pineapple extract on physicochemical characteristics of cooked glutinous rice. The glutinous rice was soaked with pineapple extract in different percentage (0–2.5%) at ambient temperature for 12 hrs before cooking. The cooked glutinous rice was evaluated for gel consistency, water uptake ratio, volume increase ratio, cooking time and phytic acid content. Results showed that pineapple extract reduced gel consistency, cooking time, phytic acid while accelerating water uptake ratio, volume increase ratio. By incorporation of pineapple extract to glutinous rice during soaking, the physicochemical properties of cooked glutinous rice would be improved.
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