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The Polishing Effect of Stored Aged Rice on the Quality of Cooked Rice
| Content Provider | Semantic Scholar |
|---|---|
| Author | Kainuma, Yasuko |
| Copyright Year | 1979 |
| Abstract | The taste and odour of cooked rice are usually affected by the storage condition of the rice grain. This paper describes the effect of the removal of fat and protein which are mainly located at the outer layer of rice grain on the taste and texture of the cooked rice. The results of the experiment are as follows. 1) The taste of the stored aged rice was improved by the removal of the outer layer. 2) By increasing the degree of polishing of the rice, the contents of crude fat and protein were decreased, the water absorption of rice, the texture of the cooked rice were improved by the polishing. 3) The stored aged rice showed higher contents of reducing sugars and acid, and also higher maximum viscosity and larger break-down by amylography compared with freshly harvested rice. 4) By increasing the degree of the polishing, the following properties became closer to the freshly harvested rice, for example, the contents of acid and reducing sugars, maximum viscosity and break-down of amylogram, cooking quality and color of the cooked rice, etc. From these experimental results, the auther would like to conclude that the deterioration of rice grain during the storage was progressed by slower rate at the inner part compared with the outer part of the rice grain. |
| Starting Page | 672 |
| Ending Page | 678 |
| Page Count | 7 |
| File Format | PDF HTM / HTML |
| DOI | 10.11428/jhej1951.30.672 |
| Volume Number | 30 |
| Alternate Webpage(s) | https://www.jstage.jst.go.jp/article/jhej1951/30/8/30_8_672/_pdf |
| Alternate Webpage(s) | https://doi.org/10.11428/jhej1951.30.672 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
