Texture Quality Research Articles

Effect Of Mocaf Flour Substitution On Kastengel Cookies Quality

Kastengel in Dutch is kaas which means cheese and stengel which means stem are pastries or cookies with a rectangular shape with a length of about 4.5 cm, a width of 1 cm and a height of 0.8 cm made of wheat flour dough as the main ingredient. The use of wheat flour is still a lot, and the development of flour production using local food such as modified cassava is known as mocaf. This study discusses the quality (shape, color, aroma, texture and taste) of kastengel substitution of mocaf flour as much as 25%, 50% and 75%. This type of research is a pure experiment with Completely Randomized Design (CRD) method. The data used is data obtained directly by 3 expert panelists who provide answers from the questionnaire (organoleptic test format). The data obtained was then tabulated in the form of a table and then carried out Analysis of Variance (ANOVA). If the analysis of variance shows that Fcount > Ftable, then it is continued with Duncan's test. The results of this study indicate that there is no significant effect on the quality of shape, color, aroma, texture and taste of kastengel substitution of mocaf flour. The best quality of mocaf flour substitution was in treatment (X1) with 25% mocaf flour substitution.

Impact of freezing methods on the physicochemical and sensory qualities of frozen carrot (<em>Daucus carota</em>) (Cape Market variety) dices

Carrots (Daucus carota) are root vegetables that contain carotenoids, flavonoids, polyacetylenes, vitamins, and minerals. They are high in antioxidants, anticarcinogens, and immune enhancers making them excellent for the eyes. Carrots suffer from significant postharvest losses in Sri Lanka due to their perishable nature, as well as rejections due to their odd morphologies. Even though demand for carrot is high all around the country, losses are unavoidable. Freezing techniques play a vital role in maintaining freshness and avoiding deterioration simultaneously. The goal of the present study was to find the best freezing method among blast freezing (-30 °C) and conventional (-18 °C) freezing circumstances for a superior quality of frozen carrot dice. Blanched (90 °C for 3min) carrot dice (Cape market variety) were frozen and thawed, then physicochemical parameters like drip loss (%), pH and colour, and other aspects including length ratio, hardness and cutting shearing strength and sensory parameters like colour, odour, texture and overall quality changes during freezing were analyzed. The blast frozen-thawed carrot dices showed the best quality of fresh colour, 8.50 ± 2.83 of colour change, 5.573 ± 0.555 % of drip loss, 0.0333 ± 0.007 length ratio, 21.53 N ± 3.78 hardness, 0.1366 J ± 0.0361 cutting and shearing strength, and 5.6867 ± 0.01 pH than conventional frozen-thawed dices. Mann Whitney U test resulted that blast frozen carrot dices had significantly (p<0.05) higher consumer preference than conventionally treated samples during the sensory analysis.

Wakame replacement alters the metabolic profile of wheat noodles after in vitro digestion

The development of nutritional noodles of high quality has become a new hotspot of research in the area of food science. Since wakame is edible seaweed rich in dietary fiber and proteins and rarely found in ordinary noodle, this study investigated the release of metabolites, the texture quality, and the rheological properties of wakame noodle, as well as the mechanism by which extruded wakame flours can influence noodle texture and viscoelasticity through digestion. Basically, nuclear magnetic resonance spectra were applied to identify the 46 metabolites including amino acids, saccharides, fatty acids, and other metabolites. Both PCA and OPLS-DA model showed fit goodness and good predictivity, which were assessed the increasing release of most metabolites. Structural studies discussed the effects on the enhancement of interlinkage with gluten matrix and protein matrix, which were validated via the decreasing instantaneous compliance J0 (1.64 × 10-5 to 0.16 × 10-5 Pa−1). Wakame addition best matched the physiochemical properties of noodle, in terms of chewiness (99.10 vs 122.66 g.mm), gumminess (281.98 vs. 323.44 g), and gel strength (132.65 vs 173.95 kPa•s−1). Beyond the functional characteristics it contributes benefits like reduction of diet-related diabetes. As a consequence, the creation of personalized nutritious, healthy noodles will be an innovative route from a scientific viewpoint and an application standpoint.

Investigation of the effects of wheat bran with enhanced functionality by nixtamalization on bread properties

Wheat bran includes significant bioactive chemicals as well as abundant and inexpensive dietary fiber, which has been associated to promoting gut health and preventing certain diseases, such as colon cancer. However, the bran employed in bread manufacture has a negative effect on the bread's textural qualities, loaf volume and colour values. In this study, wheat bran was cooked with 0.5% and 1% (w/w) Ca(OH)2, CaCO3, and CaCl2 to improve its utilization in bread making. Nixtamalized brans were used in bread production at the rates of 15% and 20%. The results were compared with regular non-bran bread (C1) and raw bran bread (C2). The properties of bread made with bran treated with 1% CaCl2 at 15% incorporation improved significantly, approaching those of the control bread (C1). In addition, nixtamalization reduced the phytic acid concentration of the bran by between 1 and 6%. It was determined that the bran's calcium content increased 2 to 5 times.

The Effect Of Substitute Of Kangkung Extract On The Quality Of Wet Noodles

The background of this research is that the water spinach extract used in food processing is not optimal, while the water spinach extract can be an alternative for additional ingredients in the manufacture of wet noodles. This study aims to analyze the effect of substitution of the addition of kale extract with treatments of 0%, 15%, 30%, 45%. On the quality of shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design method. It was repeated three times with 5 semi-trained panelists, which was held at the Workshop on Catering at the Department of IKK, FPP, UNP. The dependent variable (Y) is the quality of wet noodles. The instrument used was an organoleptic test through a level test, using ANOVA statistics and if it was significantly different, it was continued with Duncan's test. The results showed that there was a significant effect on the quality of color, aroma and taste. While the neat shape and slightly chewy texture have no significant difference. It can be concluded that the best percentage is found without the addition of kale extract on the quality of wet noodles.

Image Texture as Quality Indicator for Optical DEM Generation: Geomorphic Applications in the Arid Central Andes

The generation of Digital Elevation Models (DEMs) through stereogrammetry of optical satellite images has gained great popularity across various disciplines. For the analysis of these DEMs, it is important to understand the influence of the input data and different processing steps and parameters employed during stereo correlation. Here, we explore the effects that image texture, as well as the use of different matching algorithms (Block Matching (BM) and More Global Matching (MGM)), can have on optical DEMs derived from the flexible, open-source Ames Stereo Pipeline. Our analysis relies on a ∼2700 km2 clip of a SPOT6 tristereo scene covering the hyperarid, vegetation-free Pocitos Basin and adjacent mountain ranges in the northwestern Argentine Andes. A large, perfectly flat salt pan (paleolake bed) that covers the center of this basin is characterized by strong contrasts in image texture, providing a unique opportunity to quantitatively study the relationship between image texture and DEM quality unaffected by topography. Our findings suggest that higher image texture, measured by panchromatic variance, leads to lower DEM uncertainty. This improvement continues up to ∼103 panchromatic variance, above which further improvements in DEM quality are independent of local image texture but instead may have sensor or geometric origins. Based on this behavior, we propose that image texture may serve as an important proxy of DEM quality prior to stereo correlation and can help to set adequate processing parameters. With respect to matching algorithms, we observe that MGM improves matching in low-texture areas and overall generates a smoother surface that still preserves complex, narrow (i.e., ridge and valley) features. Based on this sharper representation of the landscape, we conclude that MGM should be preferred for geomorphic applications relying on stereo-derived DEMs. However, we note that the correlation kernel selected for stereo-matching must be carefully chosen depending on local image texture, whereby larger kernels generate more accurate matches (less artifacts) at the cost of smoothing results. Overall, our analysis suggests a path forward for the processing and fusion of overlapping satellite images with suitable view-angle differences to improve final DEMs.

Effect of Pouch Size on Sterilization of Ready-to-Eat (RTE) Bracken Ferns: Numerical Simulation and Texture Evaluation

Bracken fern (Pteridium aquilium, BF) is a widely consumed vegetable. It has the potential to be manufactured as a ready-to-eat (RTE) product as a cooking ingredient and a side dish. The aim of the current study was to develop sterilized BF RTE products and to investigate textural qualities depending on the size of the pouches. The F0-value at the cold point according to pouch size (100, 150, and 200 g) targeted at 15 min was determined through heat transfer simulation using the calibrated heat transfer coefficient. The location of the cold points in the stand-up pouches was moved upward from the bottom of the pouch by increasing the pouch size. The sterilization time for 100, 150, and 200 g was evaluated as 35.0, 41.5, and 47.5 min, respectively. The textural properties measured using the cutting test showed significant differences according to the location in the pouch. The textural degradation of BF in the top part of the pouch was more extensive than that at the bottom due to the smaller dimensions. In addition, the percentage of textural degradation in the top part increased with increasing pouch sizes. The methods introduced in this study can be applied to validate the degree of sterilization and the texture of various stalk vegetables used for ready-to-eat products packed in stand-up pouches.

The Quality Of Rendang Lokan Is Produced From The Use Of Wet And Dry Spices

This research is motivated by the already well-known rendang lokan to various foreign countries with various flavors and various typical spices from Indonesia. Rendang lokan is a lokan that is processed by kneading or cooking on low heat, the lokan used is a medium-sized lokan and is still fresh, so that in the process of processing rendang lokan is not easily crushed when cooked dry. The purpose of this study was to analyze the quality of rendang lokan with wet and dry spices and fern leaves as a supporting material, in terms of color, aroma, texture, and taste of rendang lokan. This type of research is a pure experiment, with the aim of knowing the effect as well as the difference between two different variables. The research design used was a completely randomized design (CRD) by teaching two treatments (X1, X2) with 3 repetitions. The type of data used is primary data obtained directly from 5 expert panelists with a significant level of 5% (= 0.05). The results showed that there was no significant effect on the quality of rendang lokan using both wet and dry spices. With the meaning of the word people outside West Sumatra can use dry spices to process rendang lokan with a distinctive taste of Minang cuisine. From the statement, it can be concluded that the indicators of the quality of color, aroma, texture, and taste Ho are accepted because t count < t table.

The Effect Of Banana Skin Flour Substitution On The Quality Of The Cupcake

This study aims to analyze the quality of cupcakes from banana peel flour as much as 15%, 30%, and 45%. This research was conducted at the culinary arts workshop majoring in family welfare science in August 2021. This type of research was experimental using a Completely Randomized Design (CRD) consisting of 3 treatments and 3 repetitions. Data analysis was obtained from Organoleptic Test involving 5 expert panelists. The data obtained were then analyzed using the ANOVA method, if there was a significant effect, it would be continued with Duncan's test. The results showed that banana peel flour substitution affected blackish brown color, banana aroma, and sweet taste. Which does not affect shape and texture. Based on the results of the research, the best shape quality (symmetrical round) cupcake was with X3 treatment with a score of 3.53, the best shape quality (neat) cupcake with X3 treatment with a score of 3.53, the best color quality (dark brown) cupcake with X3 treatment with a score of 3.80, the best aroma quality (banana) cupcake with X3 treatment with a score of 3.47, the best texture (soft) quality cupcake with X1 treatment with a score of 3.47, the best taste (sweet) cupcake with X1 treatment with a score of 3, 60, very suitable for consumption. So for further research, it is recommended that the use of banana peel flour should be as much as 45%, namely by treatment (X3).

Can high resolution 3D resin printed models be used in anatomy education? A randomized controlled trial

Objectives: Resin printing is a rapidly growing technology with a diverse range of applications. This study aims to examine the usability of 3D resin printed models in anatomy education. Methods: The study included 84 students who were randomly assigned to either a 3D resin print group (n=42) or a plastic model group (n=42) based on their sex, lateralization, anatomy quiz scores, and Purdue spatial visualization test rotations scores. After attending a lecture, each participant examined an original sacrum and either a 3D printed or a plastic model, depending on their group. The participants were then asked to compare the models to the original using a visual analog scale (VAS) questionnaire, which consisted of four questions about the model’s weight, anatomical accuracy, level of detail, and texture quality. The participants’ ability to identify the models was evaluated using a 3-point Likert scale. Results: The results showed that the 3D printed model had significantly higher ratings than the plastic model in terms of weight, level of detail, and texture quality (p<0.05). There was no significant difference in accuracy scores (p>0.05) or the participants’ ability to identify the models (p>0.05). Conclusion: 3D resin printed models are superior to plastic models in some aspects. These results suggest that 3D resin printed model can be used as in the conventional anatomy training approach.

Effect of Surface Roughness on the Surface Texturing of 316 l Stainless Steel by Nanosecond Pulsed Laser

Stainless steel 316L is an austenitic alloy that is widely used in varying industries due to its outstanding corrosion resistance, high strength, and ductility properties. However, the wear and friction resistance properties are low. Laser surface texturing can improve the wear and friction resistance of the material via the functionalisation of the surface. The laser surface texturing efficiency and the texture quality are defined by the material’s surface properties and laser parameters. The surface roughness is an important material property having an effect on laser surface texturing. This paper reports on a study of the material’s surface roughness influence on the texturing of 316L stainless steel with 1064 nm nanosecond pulsed laser. Single pulse shots were employed to avoid the topographic influence of the previous laser shots. The surface shape and the topography of the textures were assessed using optical microscopy and profilometry. It was observed that the textures produced were dimples of U-type and sombrero-like type geometries depending on surface roughness and pulse energy. The overall quality of the texture shape was better for smoother surfaces. The energy fluence necessary to generate textures is lower on surfaces of lower roughness than surfaces with high roughness. The surface at 24 nm of average roughness is the best surface for creating deep textures. The ablation mechanisms associated with high pulse energy, including plasma shielding, are produced at lower pulse energies for the 100 nm roughness, compared with other roughness samples.

Nutritional Quality of Sempol with Different Meat Variants

Aims: This study aimed to examine the effect of different types of meat on the chemical and organoleptic properties of sempol.
 Study Design and Methodology: It employed an experimental method with Fully Randomized Design (FRD) in three treatments, each of which was applied to DA (chicken), DS (beef), and DK (lamb), and repeated four times each. The observed variables were chemical composition (moisture, protein, fat, ash, and carbohydrate content), organoleptic quality (taste, aroma, texture, and color), microstructure, and element composition of sempol.
 Place and Duration of Study: It was conducted in March - April 2022 at West Waru, Pamekasan for sempol production, Nutrition Laboratory of UMM for testing the chemical content, Bioscience Laboratory of Universitas Brawijaya for SEM testing.
 Results: The study provided a significant effect (p<0.05) on the physicochemical composition except fat and protein (p>0.05), due to the physicochemical content of the meat used. The average physicochemical value of moisture was 58.22%, ash 3.06%, fat 23.76%, protein 10.81%, and carbohydrate 35.38%. The physicochemical content of sempol meets Indonesian National Standard (SNI) 2014 except for fat and carbohydrate. Based on sensory properties, panelists preferred sempol with chicken. The use of different types of meat in sempol did not provide a significant effect (p>0.05) on organoleptic taste, aroma, and texture, except color. Meanwhile, the microstructure of sempol beef has a better shape. The cavity surface tissue forms more uniformly and creates a fibrous three-dimensional metric compared to that of chicken and lamb. Some of the elements detected in sempol beef were carbon (C), oxygen (O), sodium (Na), silicon (Si), sulfur (S), chlorine (Cl), potassium (K), and zirconium (Zr). The most complete chemical elements was detected only in sempol lamb.
 Conclusion: The use of different types of meat affects moisture, ash, and carbohydrate content, yet it does not affect protein and fat content. The organoleptic qualities of texture, taste, color and aroma are accepted by the panelists.

Buffered template strategy for improving texture quality and piezoelectric properties of heterogeneous templated grain growth (K,Na)NbO3-based ceramics through interface engineering

Notwithstanding the advances in improving piezoelectric properties through templated grain growth, insights into the mechanical stress and microstructure of such materials are necessary. This is because the properties can be significantly varied depending on these parameters. Constructing heterostructure templates (2D–0D), in which the 0D nanoparticles have compositions similar to that of matrix powders, has significant potential in improving the above aspects. Here, BaTiO3 (BT) templates and elements-doped (K,Na)NbO3 (KNN) matrix powders were selected. Heterostructure BT (h-BT) templates were prepared by nucleation and growth of dopant-free KNN nanoparticles on bare BT. h-BT enabled a reduction in the mechanical stress at the interfaces within textured ceramics (h-BT-KNN), leading to larger grain growth and a higher texturing degree than those of textured ceramics (BT-KNN) fabricated using bare BT. The h-BT-KNN exhibited the enhanced piezoelectric constant (d33) by ∼170% and ∼600% compared to those of the BT-KNN and nontextured ceramics, respectively.

Properties of insect protein concentrate and potential application in seasoned rice noodles.

In this study, we extracted proteins from four edible insect species (Acheta domesticus, Gryllus bimaculatus, Holotrichea sp., and Gryllotalpa orientalis), then evaluated their chemical and functional properties and used the extracts to prepare seasoned rice noodles. The four insect species contained 67-69% moisture, 13-18% protein, 6-10% fat, and 4-5% ash. The insect protein concentrate (IPC) contained 73-77% protein, and had high water solubility and emulsion stability (80-88%), moderate emulsion ability (56-65%), but low water- and oil-holding capacity (19% and 8-9%, respectively). The distinctive amino acid components in the IPC were glutamic acid and aspartic acid. In order to improve the nutritional and textural qualities of seasoned rice noodles, the IPC was added at rates of 0, 2, 4, 6, 8, and 10% by weight of rice flour. The results showed that the cooking weight was not significantly different from plain rice noodles; however, the 8% IPC fortified rice noodles had the highest tensile strength, whereas the lightness, yellowness, and redness decreased with an increase in insect protein content. This study demonstrates success in using 2-8% of IPC in rice noodles as a stabilizing or thickening agent.

Changes in Polyphenolic Compounds of Hutai No. 8 Grapes during Low-Temperature Storage and Their Shelf-Life Prediction by Identifying Biomarkers.

The aim of this experiment was to assess the effect of different storage temperatures on the texture quality, phenolic profile, and antioxidant capacity of a grape. Fresh grapes were stored at 4 and 25 °C for nine days and sampled on alternate days. The hardness, total phenolics, total flavanones, total flavanols, total anthocyanin content, antioxidant activity, differential metabolite screening, and key gene expression were evaluated. In addition, four phenolic compounds were screened out as differential metabolites in response to storage temperature by OPLS-DA analysis. The results showed that the fruit firmness was better maintained in low-temperature storage and the storage life was longer than that at 25 °C. During the whole storage process, the contents of phenolics, flavanones, flavanols, and anthocyanins all showed an increasing trend first and then decreased regardless of what temperature. Since the antioxidant capacity of a grape was positively correlated with the contents of total phenols and total flavonoids, the same trend was also shown. However, the grape's phenolic compound content and antioxidant activity were higher at 25 °C than at 4 °C. Furthermore, through qualitative and quantitative analysis of 16 monomeric phenols, this study selected catechin, 1-O-vanilloyl-β-d-glucose, p-coumaric acid 4-glucoside, and resveratrol-3-O-glucoside as the main differentially expressed metabolites at the two temperatures. In conclusion, for a short shelf life or immediate consumption, keeping grapes at room temperature is more beneficial to obtain high antioxidants. However, if the goal is to prolong the storage period of the fruit, keeping the fruit at 4 °C is recommended.

Evaluation of the Corrosion, Microstructural and Mechanical Characteristics of Cu-Al-Zn-Sn High Entropy Alloys

In a search for solutions to minimize the problem of aluminium cookware leaching, pitting, wear and cracking off due to thermal stress, high entropy alloys (HEAs) have become profitable materials. Cu-Al-Zn-Sn HEAs were produced, ad properties compared with that of the existing aluminium cookware material. The ASTM G102 standard was followed to investigate the corrosion rate (CR) of these materials in 3.65 wt.% NaCl (potentiodynamic polarization technique). Following ASTM A-370 standard, Vickers hardness (VH) of the materials were examined using a nanoindenter. The CETR reciprocating sliding tribometer was used to investigate the wear rate (WR) in line with ASTM G99 procedure. With the aid of a thermo-gravimetric analyzer, the MTS (maximum temperature of stability) of the materials was examined. The microstructural analysis of the materials was conducted using scanning electron microscope (SEM) and X-ray diffractometer (XRD). For the existing aluminium cookware material sample, the CR, VH, WR and MTS of the were 0.9327 mm year-1, 56.25 mN mm-2, 1.888 × 10-5 mm3 N-1 m-1 and 610 °C, respectively. For the HEA samples, the CR, VH, WR and MTS ranged from 0.1708-0.4080 mm/year, 159.99-398.18 mN mm-2, 1.565 × 10-5-1.944 × 10-5 mm3 N-1 m-1 and 680-690 oC, respectively. The microstructural examination of the HEA samples revealed the existence of better morphology, higher texture quality and enhanced microstructural homogeneity compared to the aluminium (Al) sample. The dendrites observed on the HEA samples on the surface are indications that the samples exhibited superior mechanical properties, and could be employed for advanced applications. Key words: Corrosion; Wear; Thermo-gravimetric; Wear; Microstructure; Temperature

Application of cod protein-stabilized and casein-stabilized high internal phase emulsions as novel fat substitutes in fish cake

Although pork fat provides a good flavor to food, it is associated with the development of cardiovascular diseases and obesity. In our study, cod protein-stabilized and casein-stabilized high internal phase emulsions (HIPEs) were applied as substitutes for pork fat to create healthy surimi products. The effect of replacement amount (10%, 30%, 50%, and 70% of pork fat) on the rheology and differential scanning calorimetry of fish cake paste, as well as the texture quality, moisture distribution, and microstructure of fish cakes (FCs), were studied. The addition of HIPEs significantly improved the tenderness and whiteness of FCs. Gel strength was balanced after adding appropriating HIPEs, which was revealed by storage modulus and loss modulus values of fish cake pastes. The addition of HIPEs improved the distribution of water and oil in FCs and increased the binding ability of protein and water to ensure that the gel network structure can better “capture” water and oil, resulting in similar gel strength with a tender and healthier FCs. Under the same replacement amounts, there were some differences in the texture quality of FCs with different HIPEs, which might be caused by differences in the water content and texture of the two kinds of HIPEs.

Insights into the textural properties and starch digestibility on rice noodles as affected by the addition of maize starch and rice starch

The effects of maize starch (MS) and rice starch (RS) addition on rice noodle quality were investigated, aiming to develop high-quality noodles with both desirable textural properties and low starch digestibility. The results showed that the MS had more short branch chains and higher branch density when compared to RS, and the final viscosity and gel strength of rice paste decreased with its addition. The textural properties between rice noodles with less than 20% MS and without MS did not differ significantly, while the network structure of rice noodles with more MS was significantly weakened due to the steric hindrance of short branch chains. The addition of RS increased the texture quality of rice noodles. Moreover, their addition reduced the estimated glycemic index of rice noodles, because more starch promoted the arrangement of starch chains and formed ordered double helix. The MS with more short chains was conducive to the formation of double helix to reduce digestion rate, and the RS with more long chains formed stabler gel and crystal structures to reduce digestible starch content. Therefore, MS and RS addition had potential to produce rice noodles with high comprehensive quality, and MS content should be controlled below 20%.

Texture analysis as a method for grape berry characterization

The marketability of table grapes is mainly characterized by berry size, color, taste and texture. Mechanical measurements of table grape berries could provide objective information on the textural qualities of grape berries. In addition, this method might be suitable to study the effects of phytotechnical methods (such as girdling) on table grape quality. The aim of this preliminary work was to demonstrate how instrumental testing could be used to examine the effects of girdling on berry grape texture and define the textural characteristics of table grape berries. Cane girdling was carried out at veraison in two table grape varieties. Texture analysis was performed several times during the maturity. Besides this examination another five varieties were analyzed to assess their berry mechanical properties. Double compression test was used to determine berry hardness and its derived parameters. Puncture test was applied to evaluate skin hardness, skin elasticity and skin break energy. Skin thickness was also investigated. Berry hardness, skin hardness and skin thickness of the girdled grapevines were significantly affected by this technique. Most of the textural parameters showed differences among the seven cultivars.

Improvement in texture and cooking quality of black rice (Oryza sativa L.) using different pretreatments

In this work, three pretreatment methods enzymatic hydrolysis, microwave treatment, and soaking with soluble soybean polysaccharides (SSPS) were employed to improve the cooking and eating quality of black rice. Meanwhile, the effects of three pretreatments on polyphenol content and antioxidant activity of black rice were evaluated. The results indicated that three pretreatments improved the textural properties, cooking quality and sensory scores of black rice, especially the enzymatic hydrolysis treatment showed excellent effects in improving the textural properties and cooking quality of black rice: the hardness/adhesion ratio decreased from 107.72 (control group) to 26.03; the soaking water absorption (SWA) rate increased from 7.76% (control group) to 20.63% at 20 min and increased from 25.85% (control group) to 35.60% at 120 min, respectively; the optimal cooking time (OCT) decreased from 30.3 min (control group) to 23 min; the cooking water absorption (CWA) rate increased from 227% (control group) to 284%, The above parameters were significantly different from the control group (p < 0.05). Simultaneously, most of the antioxidant activity of black rice was retained. In addition, there was an obvious change in the surface microstructure observed by scanning electron microscopy.