Premium
Effect of rice ageing and freeze‐thaw cycle on textural properties of cooked rice ( O ryza sativa L .) cv. K hao D awk M ali 105
Author(s) -
Katekhong Wattinee,
Charoenrein Sanguansri
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12544
Subject(s) - ageing , food science , differential scanning calorimetry , retrogradation (starch) , oryza sativa , chemistry , scanning electron microscope , rice flour , enthalpy , starch , materials science , biology , amylose , composite material , biochemistry , raw material , genetics , physics , organic chemistry , gene , thermodynamics , quantum mechanics
Summary This study investigated the effect of rice grain ageing (0.7–12 months) and freeze‐thaw 1–5 cycles on the textural properties of cooked rice. The cooked rice from aged rice grains was freezing and thawing up to five cycles. Ageing of the rice grain increased the hardness and decreased the stickiness of the cooked rice. Repeated freeze‐thaw cycles caused an increase in hardness and a decrease in stickiness of aged cooked rice. Scanning electron micrographs showed a rough surface on the cooked rice after repeated freeze‐thaw cycles, especially for cooked rice from rice aged for 12 months. Differential scanning calorimetry and X‐ray diffraction showed increased starch retrogradation with increased freeze‐thaw cycles. The gelatinisation temperature and gelatinisation enthalpy increased when rice was aged for longer periods. Thus, ageing of rice and the number of freeze‐thaw cycles influence the textural properties of cooked rice.