Process Conditions Optimization for Rice Burger Production Using Orthogonal Array Design

doi:10.7506/spkx1002-6630-201112020

Abstract

Abstract: As a novel fast food, rice burger was developed and its production process was optimized. The effects of japonica rice/glutinous rice ratio, rice/water ratio, soaking time and kind and amount of quality improvers on texture properties of rice burger were explored by one-factor-at-a-time method. The optimal processing conditions for producing rice burger with the highest sensory evaluation score was determined as follows: japonica rice-to-glutinous rice ratio of 3:7, rice-to-water ratio of 1:1 and water-soluble soybean polysaccharide (SSPS) as quality improver at 0.2% addition.

Key words: rice burger, process conditions, texture profile analysis, sensory evaluation

CLC Number:

TS213.3

SONG Yao-yao，CHEN Jie，HE Jian-fei，XU Kan，MENG Yue-cheng. Process Conditions Optimization for Rice Burger Production Using Orthogonal Array Design[J]. FOOD SCIENCE, 2011, 32(12): 88-91.

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Process Conditions Optimization for Rice Burger Production Using Orthogonal Array Design

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