Improving the cooking properties of aged rice grains by pressurization and enzymatic treatment

Abstract

The application of both pressurization and enzymatic treatment to aged rice grains was investigated to improve their cooking properties. Pressurization at 100 MPa was favorable in improving the properties. For treatment of the grains with enzymes, actinase was more effective than cellulase and pectolyase. Neither lipase nor transglutaminase showed any imporving effect. Actinase-treated grains, when cooked, gave the most farvorable result in terms of the stickiness/hardness ratio, brightness, flavor, and texture.