• Title, Summary, Keyword: retrograded cooked rice

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Effects of Various Salts on the Reheating Behavior of Retrograded Rice Starch and Cooked Rice

  • Han, Sung-Hee;Kim, Bo-Reum;Lee, Seog-Won;Rhee, Chul
    • Preventive Nutrition and Food Science
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    • v.16 no.2
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    • pp.157-164
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    • 2011
  • The influence of sodium salts and chlorides at various concentrations (0.05, 0.10, 0.50, and 1.00%) on the reheating behavior of retrograded rice starch and cooked rice was investigated. The degree of gelatinization of the all retrograded rice starch gels and the cooked rice containing sodium salts and chlorides increased after reheating compared to the starches without salt. Gelatinization also showed an increasing trend as the concentration of sodium salts and chlorides increased. The increase of gelatinization after reheating the samples containing sodium salts and chlorides was greater than 38.0%. The reheated retrograded rice starch and cooked rice containing $Na_3PO_4$ showed the lowest set back value and retrogradation rate constant. Among all the samples, the cooked sample containing $Na_3PO_4$ showed the highest increment of gelatinization after reheating. Also, this same sample showed the lowest retrogradation degree.

Effect of Storage Conditions, Rice, Cooker and Oil Types on the Changes of Resistant Starch Contents of Cooked Rice (저장조건, 쌀, 조리기구와 유지 종류가 밥의 저항전분 함량 변화에 미치는 영향)

  • Ren, Chuanshun;Kim, Ji Myoung;Park, Sara;Jeong, On Bit;Shin, Malshick
    • Korean journal of food and cookery science
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    • v.32 no.1
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    • pp.9-15
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    • 2016
  • The changes of resistant starch (RS) contents of cooked rice with soybean and coconut oils under different storage conditions were investigated and RS contents were compared between the rice and cooker types. The japonica (Hopyeong) and the indica (Thailand) type rice were cooked (washed rice: water = 100: 130) using an electric cooker and a saucepan. The coconut oil and soybean oil (3%, based on rice, w/w) were added into cooking water before heating. The RS contents of freeze-dried cooked rice powders (newly-cooked rice, stored for 12 h in the refrigerator, microwave heating after storage for 12 h in the refrigerator) were measured by the AOAC method. The RS contents of cooked rice using a saucepan were higher than those using an electric cooker. The indica type cooked rice had a higher RS content than the japonica type cooked rice, regardless of storage conditions. However, addition of oil before cooking rice resulted in increased RS content on storage in the refrigerator. The highest RS content of the cooked indica type rice with soybean oil ($5.89{\pm}0.22%$) that was stored for 12 h in the refrigerator was analyzed. The results suggested that the cooked rice formed retrograded (RS3) and amylose-lipid complex (RS5) type RS; furthermore, the RS content is affected by storage conditions, rice, cooker and oil types.

Varietal Difference in Retrogradation of Cooked Rice and Its Association with Physicochemical Properties of Rice Grain

  • Choi, Hae Chune;Hong, Ha Cheal;Cho, Soo Yeon
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.44 no.4
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    • pp.355-363
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    • 1999
  • The experiments were carried out to elucidate the varietal variation of retrogradation in aged cooked rice and its association with some physicochemical properties of milled rice. The fifteen rice materials were selected from forty-three low-amylose japonica and Tongil-type rice cultivars based on palatability and retrogradation of cooked rice stratified by preliminary sensory evaluation of warm and cooled cooked rice. One japonica glutinous rice variety was included for comparison of retrogradation of cooked rice. The $\alpha$-amylase-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The desirable checking time for evaluating the varietal difference in deterioration of aged cooked rice was four hours after storing in room temperature and two hours after preserving in refrigerator based on the largest coefficients of variations in degree of retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. The retrogadation index represented by the percentage of retrogradation difference between warm and cooled cooked rice to original estimates of warm cooked rice was significantly affected by the degree of retrogradation of cooled cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked nce. The varietal difference in retrogradation of cooked rice can be effectively classified by scatter diagram on the plane of upper two principal components based on some retrogradation properties of cooked rice. The deteriorated structural change in cooled cooked rice by observing through the scanning electron microscope was more conspicuous in the fastly retrograded cooked rice than in the slower one.

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Effects of Freezing Rate and Storage Temperature on the Degree of Retrogradation, Texture and Microstructure of Cooked Rice (동결속도 및 저장온도가 취반된 쌀의 노화도, 조직감 및 미세구조에 미치는 영향)

  • Choi, Sung-Gil;Rhee, Chul
    • Korean Journal of Food Science and Technology
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    • v.27 no.5
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    • pp.783-788
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    • 1995
  • Cooked rices were frozen at four different rates(3, 5, 7 and 12 hr) of maximum ice crystal formation zone and stored at $-20^{\circ}C\;and\;-70^{\circ}C$ for 3 months. Freezing rate, storage temperature and storage period all affected the degree of retrogradation of cooked rice. As the maximum ice crystal formation zone increased from 3 hrs to 12 hrs, the degree of retrogradation of cooked rice increased from 14.9% to 40.0%. Further retrogradation occurred during the freezing storage and cooked rice stored at $-20^{\circ}C$ retrograded faster than that held at $-70^{\circ}C$. The hardness and adhesiveness of frozen cooked rice thawed in $40^{\circ}C$ water were measured. Hardness of the frozen cooked rice was higher than that of non-frozen sample and was higher at lower freezing rate. However, the hardness of cooked rice decreased after 3 months of storage. On the other hand, the adhesiveness decreased during the freezing processing, and adhesiveness decreased more rapidly at a higher freezing rate. However, the adhesiveness of cooked rice increased after 3 months of the storage, and the level of decrease was higher at $-70^{\circ}C$ than at $-20^{\circ}C$. After 3 months of storage, ice crystal size of frozen cooked rice became larger by recrystalization than that of frozen sample prior to storage. Microstructure of cooked rice was damaged by ice crystal formation and its growth when observed by scanning electron microscope.

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Cooking Properties of Rice with Pigmented Rice Bran Extract (유색미 미강 추출물 첨가가 밥의 취반 특성에 미치는 영향)

  • Kim, Joo-Hee;Nam, Seok-Hyun;Kim, Mi-Hyun;Sohn, Jae-Keun;Kang, Mi-Young
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.52 no.1
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    • pp.60-68
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    • 2007
  • This study was perform to examine the feasibility of cooking processing using the rice added the 70% ethanol extract of pigmented rice bran layer. Four rice samples, including normal rice, glutinous rice, pigmented-normal rice, and pigmented-glutinous rice were compared the properties of physico-chemical, texture, and sensory evaluation. Pigmented rice varieties had a higher amylose content, but shorter length in glucose chains than non-pigmented rice varieties. The enthalpy for gelatinization was found to increase in pigmented rice, which need more energy for gelatinization of starch in cooking. The hydrolysis rate by glucoamylase in rice added pigmented bran extract was higher than pigmented rice. Rice with pigmented bran extract had higher glutamine content, but lower asparagine content and no difference in fatty acid composition, which affect palatability. Cooked rice added pigmented bran extract was less retrograded than pigmented rice during the storage period. Moreover, cooked rice added pigmented bran extract was more acceptable in sensory evaluation. Based on the results, the use of rice added pigmented bran extract instead of pigmented rice in grain processed food have advantageous effects in palatability of polished rice and phytochemicals of pigmented non-polished rice. This study will help develop new health-promoting rice products.