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

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 4.02 min was determined for this product (fill weight 202 ± 2 g, pouch size 130 mm × 170 mm × 30 mm). 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). PRACTICAL APPLICATIONSThe RTE brown rice porridge mixed with legumes and job's tear was developed by a commercial sterilization. As this product contained particles, it was easy to be undercooked. This research aimed to evaluate the process conditions and its effects on the physical properties of the product. This study is therefore useful because the procedure used in this study can be applied to larger scales for a production of other products containing liquid and solid particles. In case of the same product as that in this study, the F value of 4.02 min can be used. Furthermore, the changes of the investigated physical properties of the product due to the different process temperatures are very useful to design the process conditions of a commercial sterilization for other products.

Unravelling the potential of rice congee: A review of its physicochemical properties, processing methods, functional food opportunities, and current hurdles

“…By using the freeze drying method, the gelatinization temperature of the instant rice porridge samples is lower, which decreases their potential to retrograde. However, a different result is reported in a study by Chysirichote and Phongpipatpong (2015), whereas brown rice porridge that has been sterilized at 122 °C for 4.02 minutes has the lowest viscosity as compared to sterilized treatments at 116 °C and 110 °C with the same processing time. This study also mentioned that the process at increased temperature and reduced time results in decreased viscosity .…”

Effect of autoclaving-time treatment on physicochemical, antioxidant properties and shelf-life prediction of Indonesian instant cassava leaves porridge

“…One method to extend the product's shelf life was a thermal process by autoclave treatment. Thermal treatment has been primarily used in food manufacturing; however, heat destroys microorganisms and nutrition (Chysirichote and Phongpipatpong, 2015). Research by Chysirichote & Phongpipatpong (2015) using autoclave for sterilization rice porridge only reports the physical effect but not the nutrition of the porridge.…”

“…Thermal treatment has been primarily used in food manufacturing; however, heat destroys microorganisms and nutrition (Chysirichote and Phongpipatpong, 2015). Research by Chysirichote & Phongpipatpong (2015) using autoclave for sterilization rice porridge only reports the physical effect but not the nutrition of the porridge. It is crucial to test the physicochemical and antioxidant properties of the product after the autoclave process to ensure that the product has good quality.…”

Nondestructive determination of the rheological properties of liquid food in sealed retort pouches

“…Retort sterilization allows liquid food in pouches to be stored for long periods. However, the physical properties (e.g., viscosity) of liquid food change before and after sterilization (Chysirichote & Phongpipatpong, ; Tattiyakul, Rao, & Datta, ). Before the expiration date, physical properties change during preservation (Ito, Hattori, Yoshida, Yoshimura, & Takahashi, ).…”