کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1189511 | 963513 | 2007 | 7 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Effect of storage temperature on cooking behaviour of rice Effect of storage temperature on cooking behaviour of rice](/preview/png/1189511.png)
The differences in the properties of residual cooking water and the textural profile of cooked rice grain following storage at 4 °C and 37 °C were examined. The higher temperature storage led to greater water uptake, reduced pH and turbidity of residual cooking liquid. The solids content in the residual cooking water also significantly (p < 0.001) decreased following storage at 37 °C compared to 4 °C storage. Textural profile of the cooked rice grain also differed for rice grains under the two storage temperatures. Hardness increased (p < 0.01) and adhesiveness reduced (p < 0.01) following storage at 37 °C compared to 4 °C. Moreover, analysis of the hot-water soluble fraction suggested that storage at 37 °C decreased the leaching of starch components, particularly amylose. The cooked rice grains were also visualized using scanning electron microscopy, and the cooked rice following storage at 4 °C showed smoother surfaces than that of the cooked rice following storage at 37 °C.
Journal: Food Chemistry - Volume 105, Issue 2, 2007, Pages 491–497