Comparative Study on Evaluation Methods for Retrogradation of Cooked Rice at the Early Stage.
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- Ikawa Yoshiko
- Faculty of Education, Hiroshima University
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- Kikuchi Chiemi
- Masuda Industrial High School
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- Kanehira Sakie
- Faculty of Education, Hiroshima University
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- Murakawa Yukiko
- Syokkyo Co., Ltd.
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- Ijiri Satoru
- Syokkyo Co., Ltd.
Bibliographic Information
- Other Title
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- 米飯における初期老化の評価方法
- 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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Abstract
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 .
Journal
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- Journal of Applied Glycoscience
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Journal of Applied Glycoscience 49 (1), 29-33, 2002
The Japanese Society of Applied Glycoscience
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Details 詳細情報について
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- CRID
- 1390282681269684864
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- NII Article ID
- 10008253264
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- NII Book ID
- AN10453916
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- ISSN
- 13403494
- 18807291
- 13447882
- http://id.crossref.org/issn/13447882
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- NDL BIB ID
- 6053778
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed