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Effects of HHP on Microorganisms, Enzyme Inactivation and Physicochemical Properties of Instant Oats and Rice
Author(s) -
Gao Jiaqi,
Yang Haixia,
Rong A,
Bao Xiaolan,
Zhang Meili
Publication year - 2014
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12062
Subject(s) - food science , hydrostatic pressure , chemistry , instant , lipase , microorganism , high pressure , enzyme , catalase , biochemistry , biology , bacteria , genetics , physics , engineering physics , engineering , thermodynamics
Oats and rice grains were subjected to high hydrostatic pressure ( HHP ) treatment at 300∼600 MPa at different times, and changes in the microorganism counts, inactivation of enzymes and selected physicochemical properties were investigated. HHP treatment (600 MPa, 5 min) resulted in a significant decrease of total bacterial count. With pressure of 300∼500 MPa for 0∼15 min, lipase activity ( LA ) was inhibited and the reaction by HHP fitted a first‐order kinetics model. HHP treatment (600 MPa , 5 min) inactivated 97.5% LA and 92.0% catalase activity of oats. Additionally, the pasting rate of rice and oats treated with 600 MPa for 5 min increased by 75% and 68%, respectively. Meanwhile, the time of pasting degree up to 85% were decreased by 46%, and heat absorption capacities were decreased by 36% and 43%, respectively. Practical Applications As a convenient food source, instant rice has many advantages that make them popular to people, such as being easy to carry, affordable, healthy, having a long shelf life, etc. With the development of modern food processing, refined flour and milled rice became the new type of health destroyer, sometimes leading people to nutrient imbalance and malnutrition. Oat is introduced into the diet as an alternative crop because of its nutritive and health‐promoting value. Therefore, we studied oats and rice as raw material compounds to novel instant rice. This study was based on high pressure treatment on oats and rice, for which we investigated changes on organisms, enzyme inactivation and physicochemical properties. We hope to provide a theoretical basis for rice and oats industrial development and to facilitate their production.