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Starch Retrogradation and Texture of Cooked Milled Rice During Storage
| Content Provider | Semantic Scholar |
|---|---|
| Author | Perdon, A. A. Siebenmorgen, Terry J. Buescher, Ron W. Gbur, Edward E. |
| Copyright Year | 1999 |
| Abstract | : The effect of storing cooked Bengal and Cypress milled rice at -13, 3, 20, and 36 °C on texture and degree of starch retrogradation was investigated. Cooked rice firmness increased, while stickiness decreased, during storage at -13 and 3 °C. Starch retrogradation, measured with a differential scanning calorimeter, was observed for both cultivars during storage at -13 and 3 °C, but not at 36 °C. At 20 °C, retrogradation occurred in Cypress, but not in Bengal. Starch retrogradation showed positive linear trends with firmness for both cultivars at all storage temperatures (R2= 0.80) and with stickiness for Bengal stored at -13 and 3 °C and for Cypress stored at 3 and 20 °C (R2 = 0.88). |
| Starting Page | 828 |
| Ending Page | 832 |
| Page Count | 5 |
| File Format | PDF HTM / HTML |
| DOI | 10.1111/j.1365-2621.1999.tb15921.x |
| Volume Number | 64 |
| Alternate Webpage(s) | http://uarpp.uark.edu/Publications/Quality/Perdon%20et%20al%201999%20J.%20Food%20Sci.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
