کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4564523 1330940 2010 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of freezing rates on starch retrogradation and textural properties of cooked rice during storage
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effects of freezing rates on starch retrogradation and textural properties of cooked rice during storage
چکیده انگلیسی

The effects of freezing rates and storage temperatures on starch retrogradation and textural properties of cooked rice were evaluated. Cooked rice was frozen with different freezing rates and then stored at 4 °C for 14 days or −18 °C for up to 7 months. Starch retrogradation enthalpy (ΔHr) of cooked rice was determined by a differential scanning calorimetry, and textural properties were determined by a texture analyser. The results showed that the ΔHr and hardness values had a negative correlation with freezing rate, however, a positive correlation was found between adhesiveness and freezing rate. On the other hand, the advantages (lower hardness and higher adhesiveness, less starch retrogradaton) of cooked rice gained by rapid freezing, were lost quickly in the first 3 days of storage at 4 °C. However, rapid freezing combined with −18 °C frozen storage can effectively retard starch retrogradation and maintain the textural properties of cooked rice for at least 7 months. Therefore, high quality cooked rice can be produced by combined rapid freezing with frozen storage.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 43, Issue 7, September 2010, Pages 1138–1143
نویسندگان
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