Effect of high temperature cooking on the quality of rice porridge

In order to explore the effect of high-temperature cooking instant porridge on taste and quality porridge, this study explored changes in rice under different heating times (15 min, 20 25 min 30 min) at a higher initial temperature (100°C), compared with that cooked room (25°C), explained reasons for change. From perspective migration rate moisture content, special treatment has more rapid change, which makes texture, whiteness, smell other factors change shorter time increases quality. It was concluded condition starting 100°C water 15 kinds flavor increased 2.2 times, white decreased by 10.04%, hardness 3.54 elasticity 35.48% respectively. general, (100°C) is valuable than from 25°C, terms flavor, saving time, stable during household industrial production porridge. Keywords: low frequency NMR, sensory evaluation, GC-MS, confocal laser scanning microscope DOI: 10.25165/j.ijabe.20211405.6412 Citation: Chen C S, Jiang S Y, Li M F, H, Zhao et al. Effect high Int J Agric & Biol Eng, 2021; 14(5): 247–254.