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.本数据集涵盖了三种不同预处理方式下黑米的多项品质指标，三种预处理方式分别为植物复合水解酶处理、微波处理及SSPS浸泡处理。所包含的测定指标包括黑米的质地品质、感官评分、蒸煮品质、热力学特性、糊化特性、傅里叶变换红外光谱（Fourier transform infrared spectroscopy），以及黑米中游离酚与结合酚的含量与抗氧化活性。