Staling Characteristics of Cooked Low-Amylose Rice and a Proposal of Evaluation Method.

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  • 低アミロース米飯の低温保存中における硬化性とその評価方法
  • テイ アミロース ベイハン ノ ヒョウカ

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In order to elucidate the staling characteristics of low-amylose rice (apparent amylose content ; 3.7-11.0%), low-compression test (25% deformation), high-compression test (90% deformation) and continuous progressive compression test using a Tensipresser were carried out. Among these textural analyses, the degree of hardness and stickiness changes obtained by low compression test could express the staling characteristics of cooked rice, and three low-amylose lines of Ouu 343, Ouu 344 and Ouu 354 were showed to be varieties with lower degrees of staling. Physicochemical properties of low-amylose rice were also investigated to determine the factors responsible for its staling characteristics. Apparent amylose contents of Ouu 343, Ouu 344 and Ouu 354 ranged from 3.7% to 9.3%, and were not simply related to the degree of staling of cooked low-amylose rice. It was considered that the Rapid-Visco-Analyser values, especially at the final temperature of 5°C, were useful for the selection of staling-resistant-lines, as three varieties of Ouu showed lower final viscosities and set back values on RVA analysis. The principal-component analysis of the values by Tensipresser (degree of hardness and stickiness changes), RVA (final viscosity and set back) and gel strength of rice flour revealed that 8 lines of low-amylose rice were classified into 4 groups. We assumed that the principal-component analysis of these indices could clarify the staling characteristics of low-amylose rices.

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