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 Applications The 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.