Assessing Impact of Cooking Methods on the Physicochemical and Sensory Properties of Instant Fortified Rice Congee for the Elderly

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Assessing Impact of Cooking Methods on the Physicochemical and Sensory Properties of Instant Fortified Rice Congee for the Elderly

Instant rice congee (IRC) fortified with functional ingredients is designed for supplementation in nourishing the elderly. In this study, collagen peptide and curcumin were fortified in IRC to improve antioxidant and protein content. Different cooking methods were used to prepare rice congee in orde...

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Bibliographic Details
Published in:	FOODS
Main Authors:	Shaharom, Noor Farisya Mohd; Yusoff, Anida; Ab Mutalib, Siti Roha; Seow, Eng-Keng
Format:	Article
Language:	English
Published:	MDPI 2024
Subjects:	Food Science & Technology
Online Access:	https://www-webofscience-com.uitm.idm.oclc.org/wos/woscc/full-record/WOS:001183354600001

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