Freezing as a Method to Maintain the Quality of Polished Rice
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- Kainuma Yasuko
- Food & Nutritional Science, Shizuoka University
Bibliographic Information
- Other Title
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- 精白米の品質保持のための冷凍保存
- セイハクマイ ノ ヒンシツ ホジ ノ タメノ レイトウ ホゾン
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Abstract
Polished rice was put into polyethylene bags, packed with Kraft paper, and preserved at four different temperatures : 10, -20, -40, and -60°C. Changes in quality of rice stored under these temperatures was tested at 2, 4, and 6 months using raw and cooked samples. In the case of preservation at 10°C, raw rice showed a decline in the rate of water absorption, higher hardness of the rice granules after water absorption, and a drastic decrease in the amount of reduced sugar eluted to the soaking solution, indicating deterioration in quality. Deterioration in quality was less at lower preservation temperatures ; rice preserved at -60°C showed little deterioration. Cooked rice samples using rice preserved at 10°C had higher hardness and lower adhesiveness, while cooked rice samples using rice preserved at -60°C showed little change in quality. After preservation for 6 months, cooked rice using the rice preserved at -60°C was significantly preferable to that using rice preserved at 10°C.
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 55 (10), 487-493, 2008
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390001206408417280
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- NII Article ID
- 10024335230
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- NII Book ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL BIB ID
- 9669545
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed