Effect of storage temperature on cooking behaviour of rice
| Autor: | Kevin Robards, Zhongkai Zhou, Stuart Helliwell, Christopher Blanchard |
|---|---|
| Rok vydání: | 2007 |
| Předmět: |
chemistry.chemical_classification
Starch technology industry and agriculture Food preservation food and beverages Lessivage General Medicine Polysaccharide Analytical Chemistry Warehouse chemistry.chemical_compound chemistry Amylose otorhinolaryngologic diseases Leaching (metallurgy) Food science Turbidity Food Science |
| Zdroj: | Food Chemistry. 105:491-497 |
| ISSN: | 0308-8146 |
| Popis: | The differences in the properties of residual cooking water and the textural profile of cooked rice grain following storage at 4 °C and 37 °C were examined. The higher temperature storage led to greater water uptake, reduced pH and turbidity of residual cooking liquid. The solids content in the residual cooking water also significantly (p < 0.001) decreased following storage at 37 °C compared to 4 °C storage. Textural profile of the cooked rice grain also differed for rice grains under the two storage temperatures. Hardness increased (p < 0.01) and adhesiveness reduced (p < 0.01) following storage at 37 °C compared to 4 °C. Moreover, analysis of the hot-water soluble fraction suggested that storage at 37 °C decreased the leaching of starch components, particularly amylose. The cooked rice grains were also visualized using scanning electron microscopy, and the cooked rice following storage at 4 °C showed smoother surfaces than that of the cooked rice following storage at 37 °C. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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