首页|Effects of maltotriose syrup, water content, and pH on the retrogradation of cooked rice in chilled storage
Effects of maltotriose syrup, water content, and pH on the retrogradation of cooked rice in chilled storage
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NSTL
Springer Nature
Abstract To produce cooked rice that can be stored under a chilled condition, the effect of maltotriose syrup on the retrogradation of gelatinized rice starch and cooked rice was investigated using dynamic mechanical thermal analysis, rheometer, differential scanning calorimetry, and sensory analysis. The storage modulus (G’) of gelatinized rice starch increased considerably after chilled storage at 5?°C for up to 72?h. The time course of the G’ corresponded to that of the re-gelatinization enthalpy of retrograded starch. The G’ decreased with increasing maltotriose syrup content, but there was no significant difference in the G’ between samples with 20% and 30% maltotriose syrup. According to the results, cooked rice samples with (additive samples) and without (non-additive samples) 20% maltotriose syrup were prepared with preset water contents of 60% and 65%. After chilled storage at 5?°C for 24?h, the G’ and hardness (force generated by 50% compressive strain) of the additive samples were much lower than those of the non-additive samples. In addition, the G’ and hardness decreased with increasing water content. The G’ of the additive sample with a preset water content of 65% was lower than that (G’ = 26.9?kPa) of the tolerance limit determined by the sensory analysis. However, the additive samples showed substantial browning. The pH of the samples was adjusted to diminish the browning. The color parameter (b*) did not differ significantly between the additive sample at pH 5.5 and the non-additive sample at pH 7.0.
NSTL
Springer Nature
