OPTIMIZATION OF ADDITIVE COMBINATION BASED ON L-CYSTEINE FOR INHIBITION OF NONENZYMATIC BROWNING IN COOKED RICE DURING STORAGE

摘要

The aim of this study was to optimize the concentrations of l-cysteine (l-cys),rncomposite phosphate (CP) and sucrose ester of fatty acid (SE-15) in the immersion solution to inhibit the yellowness and to maintain sensory score of cookedrnrice during storage. The well-fitted regression equations both for the yellownessrnand for the sensory score of cooked rice were obtained, with the R2 values of 0.946rnand 0.881, respectively. The predicted lowest yellowness and highest sensory scorernwere 5.619 and 82.801, and the optimized concentrations of l-cys, CP and SE-15rnwere 0.03, 0.16 and 0.15%, respectively. The verification results showed that the lowest yellowness and highest sensory score were 5.633 and 82, which was inrnaccordance with the predicted value.