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Changes in physicochemical characteristics of ozone-treated raw white rice

Shah NN 1 , Rahman RA 2 , Hashim DM 3

Affiliations 

  • 1 Department of Process & Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
  • 2 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
  • 3 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
J Food Sci Technol, 2015 Mar;52(3):1525-33.
PMID: 25745221 DOI: 10.1007/s13197-013-1111-y

Abstract

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 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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