Ratanatriwong, PuntarikaEvrendilek, Gülsün AkdemirZhang, Q. H.2021-06-232021-06-2320080149-60851745-4565https://doi.org/10.1111/j.1745-4565.2007.00100.xhttps://hdl.handle.net/20.500.12491/6326The objectives of the study were to formulate a rice pudding to be processed by pulsed electric fields (PEF), define suitable PEF parameters and measure the shelf life of PEF-treated rice pudding. Rice pudding was processed by a combination of mild heat (55C for 30 s) and PEF. PEF processing parameters were 33 kV/cm electric field strength, 100 L/h flow rate, 1.47 mu s pulse duration and 500 pps repetition rate. The samples were then aseptically packed and kept at 4C for 94 days. pH, color, total aerobic plate count (TPC) and total mold and yeast count (TMY) were measured during shelf life study. pH, TPC and TMY counts showed the effectiveness of PEF system in that 55C+PEF-treated products had significantly longer shelf life than that of control group (P < 0.05). L, a, and b values for color measurement of the control and the 55C+PEF-treated samples were not significantly different (P > 0.05).eninfo:eu-repo/semantics/openAccessFormulated Rice PuddingArticle10.1111/j.1745-4565.2007.00100.x2811261412-s2.0-38849143225Q2WOS:000252899500010Q3