Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

The effects of acetic and lactic acids addition on the texture and morphological structure of rice (Domsiyah variety) during cooking

Document Type : Research Article

Authors

Effat Ghasemi
Mohamad Taghi Hamed Mosavian
Mohammad Hossein Hadad Khodaparast

Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

https://doi.org/10.22067/ifstrj.v4i2.2078
Abstract
In this work, the effects of acetic and lactic acids addition to rice during cooking, on the texture and morphological properties, and too, the gelatinization temperature (GT) of the cooked Domsiyah rice was investigated. All experiments were carried out in triplicate and data analyzed in randomized completely by SPSS15 software. The results showed that acid addition to rice during cooking cause a decrease in firmness and GT, but had no significant effect on adhesiveness of samples. Also, the results of the scanning electron microscopy on the outer surface of cooked rice kernel revealed that the acid's addition to rice during cooking cause a reduce in pore size and porosity. According to amylography and SEM results, it seems that acid's addition to rice during cooking, cause the better gelatinization and closer pores on the outer surface of cooked rice. The results of this research can be used in improving in quality attributes of cooked rice and other products that contain rice flour and rice starch, according to the aim and application of the desirable product.

Keywords: rice, cooking, acetic acid, lactic acid, gelatinization, texture, scanning electron microscopy (SEM).
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