Studies on the Retrogradation of Starchy Foods (Part 1)

DOI 2 Citations

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Other Title
  • でんぷん質食品の老化に関する研究　Ｉ　　米飯の老化について
  • 米飯の老化について

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Description

Retrogradation of cooked rice, stored under various conditions, was studied by the β-amylasepullulanase method. Due to the higher sensitivity of the new method among raw, gelatinized and retrograded starches than the conventional methods, we were able to follow the changes of retrogradation during the storages of starch paste and cooked rice. Five percent corn starch paste retrograded more rapidly than that of rice starch, during low temperature storage (5°C). Retrogradation of cooked rice was also determined. It was suggested that the deep freezing storage was the best condition to keep cooked rice from retrograding among the conditions examined.

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Details 詳細情報について

  • CRID
    1390001206330284672
  • NII Article ID
    130003717075
  • DOI
    10.11428/jhej1951.32.653
  • COI
    1:CAS:528:DyaL38XmslCktA%3D%3D
  • ISSN
    18847870
    04499069
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
    • Crossref
  • Abstract License Flag
    Disallowed

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