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Quality improvement and evaluation of hypoallergenic rice grains

1990

Watanabe, M. | Yoshizawa, T. | Miyakawa, J. | Ikezawa, Z. | Abe, K. | Yanagisawa, T. | Arai, S.

The color of hypoallergenic rice grains, produced by an enzymatic process was improved by treatment with diluted hydrochloric acid and washing with water. The acid-treated grains were steamed at the surface layer to prevent breakage. Textural evaluation showed the cooked hypoallergenic rice grains had a favorable stickiness/hardness ratio.

AGROVOC Keywords

color dermatitis food allergies food processing food quality physicochemical properties rice

Bibliographic information

Published in

Journal of food science : an official publication of the Institute of Food Technologists

Volume 55 Issue 4 Pagination 1105 - 1107 ISSN 0022-1147

Language

English

Type

Journal Article; Text

In AGRIS since: 2024-02-28

Format: MODS

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This bibliographic record has been provided by National Agricultural Library

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