Effect of Sterilizing Temperature on Physical Properties of Rice Porridge Mixed with Legumes and Job's Tear in Retortable Pouch

Chysirichote, Teerin; Phongpipatpong, Maradee

doi:10.1111/jfpp.12483

Effect of Sterilizing Temperature on Physical Properties of Rice Porridge Mixed with Legumes and Job's Tear in Retortable Pouch

Author(s)

Chysirichote, Teerin

Phongpipatpong, Maradee

Date Issued

December 1, 2015

Type

Article

DOI

10.1111/jfpp.12483

Abstract

Commercial sterilization was studied for a production of the ready-to-eat (RTE) brown rice porridge mixed with legumes and job's tear in retortable pouch in this research. Since particles contained in the product possibly cause an undercooking, this study aimed to evaluate the lethality (F value) of the process and determine the effects of the process temperatures (122, 116 and 110C) on the physical properties of the product. The investigated physical properties consisted of viscosity and colors (L*a*b*) of rice porridge, and hardness of legumes and job's tear. The F value of 4.02min was determined for this product (fill weight 202±2g, pouch size 130mm×170mm×30mm). Furthermore, reducing process temperature from 122 to 110C significantly increased the product's viscosity, whereas its lightness and the hardness of red kidney bean, soy bean, black eye pea, black bean and job's tear decreased significantly (P<0.05).

Citation

Journal of Food Processing and Preservation, 39(6), 2356-2360, 2015