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

The dataset included various quality indexes of black rice under three different pretreatment methods(Plant complex hydrolase treatment, microwave treatment, SSPS soaking treatment), including texture quality, sensory score, cooking quality, thermodynamic characteristics, pasting characteristics, Fourier transform infrared spectroscopy, the contents and antioxidant activity of free and bound phenols in black rice.