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Starch Retrogradation and Texture of Cooked Milled Rice During Storage
Author(s) -
Perdon A.A.,
Siebenmorgen T.J.,
Buescher R.W.,
Gbur E.E.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15921.x
Subject(s) - retrogradation (starch) , cypress , cultivar , starch , food science , chemistry , cold storage , differential scanning calorimetry , horticulture , botany , biology , amylose , physics , thermodynamics
The effect of storing cooked Bengal and Cypress milled rice at ‐13, 3, 20, and 36 °C on texture and degree of starch retrogradation was investigated. Cooked rice firmness increased, while stickiness decreased, during storage at ‐13 and 3 °C. Starch retrogradation, measured with a differential scanning calorimeter, was observed for both cultivars during storage at ‐13 and 3 °C, but not at 36 °C. At 20 °C, retrogradation occurred in Cypress, but not in Bengal. Starch retrogradation showed positive linear trends with firmness for both cultivars at all storage temperatures (R 2 = 0.80) and with stickiness for Bengal stored at ‐13 and 3 °C and for Cypress stored at 3 and 20 °C (R2 = 0.88).