Status : Verified
| Personal Name | Lugue, Rafael D. |
|---|---|
| Resource Title | Effect of microwave thawing intensity on the textural and physicochemical properties of frozen cooked dinorado rice (Oryza sativa L.) subjected to multiple freeze-thaw cycles |
| Date Issued | 13 June 2025 |
| Abstract | The study aimed to analyze the effect of freeze-thaw cycles (FTC) and microwave thawing intensity (MTI) on the quality of cooked dinorado rice (Oryza sativa L.). Texture profile analysis (TPA) and gravimetric moisture content (MC) were analyzed to monitor cooked rice samples subjected to 1-4 FTC (-20 °C for 22 h; 25 °C for 2 h) with thawing treatments of ambient temperature (25 °C), MTIs of 600W and 1000W. It was found that FTC resulted in significantly lower (p<0.05) MC values of cooked rice samples thawed at ambient temperature with an initial value of 63.90 ± 0.23 % and a final value of 61.84 ± 0.59 % after 4 FTC. FTC were also observed to result in the deterioration of textural properties indicated by the significantly higher (p<0.05) TPA values (i.e., cohesiveness, springiness, gumminess, chewiness, and stiffness) for samples subjected to more FTC. MTI was observed to improve textural properties as shown by significantly lower (p<0.05) TPA values of cooked rice samples compared to samples that were thawed in ambient temperature. Lastly, it was found that multiple FTC and MTIs have interactive effects on the textural properties of rice, with microwave thawing at 1000W negating the deteriorative effects of FTC. The study emphasizes the effectiveness of microwave thawing to produce rice with better textural properties. The findings from this study may serve as preliminary data for future studies related to the proper handling of rice samples considering physicochemical changes during cold chain transportation and distribution. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Dinorado; Freeze-thaw cycles; Microwave thawing; Textural properties; Physicochemical properties; Rice |
| Material Type | Thesis/Dissertation |
Preliminary Pages
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Category : F - Regular work, i.e., it has no patentable invention or creation, the author does not wish for personal publication, there is no confidential information.
Access Permission : Open Access