Journal of Food Science · 1990 · 36 citations · 2 references
AgricultureAgronomyFood ScienceCereal ScienceFood AnalysisFood ProcessingCereal CropsCereal EnzymologyCereal ProcessingColor QualityGrain ProcessingTexture PreservationGrain Appearance QualityGrain Quality EvaluationHardness Ratio AnalysisHydrochloric Acid TreatmentProduct Quality ImprovementRice Grain QualityRice Texture QualityTextural Sensory Evaluation
ABSTRACT 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.
2