Characteristics of Rice Cooked with Lysolecithin.

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  • ITO Tomomi
    Laboratory of Food Chemistry, Faculty of Bioresources, Mie University
  • YOSHIO Nobuko
    Laboratory of Food Chemistry, Faculty of Bioresources, Mie University
  • TERANISHI Katsunori
    Laboratory of Food Chemistry, Faculty of Bioresources, Mie University
  • HISAMATSIU Makoto
    Laboratory of Food Chemistry, Faculty of Bioresources, Mie University
  • YAMADA Tetsuya
    Laboratory of Food Chemistry, Faculty of Bioresources, Mie University

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  • リゾレシチンを添加した米飯の特性
  • リゾレシチン オ テンカシタ ベイハン ノ トクセイ

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Abstract

The characteristics of rice grains cooked with and without lysolecithin were investigated. The results are as follows:<BR>1) The rice grains cooked with lysolecithin were harder and less sticky than rice cooked without lysolectihin. Surface of the rice grain cooked with lysolecithin became smoother than that of grain cooked with a monoglyceride. The change in these properties were significantly correlated with palatability evaluations.<BR>2) The addition of lysolecithin more repressed expansion of rice grain with cooking than monoglyceride addition. However, in this case, expansion ratio of internal part was same to that of external part, comparing with the case of the monoglyceride being different.<BR>3) The amount of lysolecithin penetrated to the internal part was calculated to be 17%, and as the result, concentration of lysolecithin in external part was 3.3 times more than that in the external part.<BR>4) X-ray diffraction and DSC analyses suggested the existence of lysolecithin-starch complex in rice grains cooked with lysolecithin.<BR>5) GPC of the samples with and without DMSO treatment suggested that the ratios of amylose complexed with lysolecithin in the external and internal parts were 3.1% and 2.6% respectively.<BR>6) GPC results indicated about 5% of amylopectin in rice starch being decomposed by lysolecithin in cooking, and this estimation was supported by the model experiment of waxy rice starch with lysolecithin.

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