書誌事項
- タイトル別名
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- Comparative Study on Evaluation Methods for Retrogradation of Cooked Rice at the Early Stage.
- ベイハン ニ オケル ショキ ロウカ ノ ヒョウカ ホウホウ
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説明
In this study we compared methods of evaluating early stage (within 24 h storage at 4 °C) of retrogradation process in cooked rice. The degree of retrogradation in cooked rice could be estimated by the value of L* measured by a chroma meter; however, the data showed low precision . A small peak according to the retrogradation of cooked rice appeared on the DSC curve and the Xray diffraction pattern after the rice had been refrigerated for 6 and 9 h, respectively. The degree of gelatinization measured using the BAP method showed a difference among the three samples with different water contents refrigerated for over 12 h, whereas a difference among the samples after 9h refrigeration was noted in the degree of retrogradation by the DSC measurement. In the cooked rice samples, a difference in water content of 8% did not influence the enthalpy calculated from the DSC curve. From the advantage of being able to detect the difference of the sample refrigerated for a shorter period and to do direct measurement, we considered that the DSC measurement was a suitable method for evaluating the retrogradation of cooked rice at the early stage .
収録刊行物
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- Journal of Applied Glycoscience
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Journal of Applied Glycoscience 49 (1), 29-33, 2002
日本応用糖質科学会
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詳細情報 詳細情報について
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- CRID
- 1390282681269684864
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- NII論文ID
- 10008253264
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- NII書誌ID
- AN10453916
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- ISSN
- 13403494
- 18807291
- 13447882
- http://id.crossref.org/issn/13447882
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- NDL書誌ID
- 6053778
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可