Effect of cooking method on amylopectin staling as monitored by instron hardness
1999
Juliano, B.O. | Roferos, L.T. (Philippine Rice Research Inst., Los Banos, 4031 College, Laguna (Philippines))
Among high-amylose rices, glycemix index, an index of amylose staling of cooked rice, is affected by starch gelatinization temperature (GT) when cooked in optimum water level but not when cooked in excess water to minimum cooking time. Regardless of amylose content (AC), low GT rice cooked by rice cooker showed less amylopectin staling than cooked intermediate GT rice. Hence, the effect of cooking by excess water method on amylopectin staling of cooked rice was studied on three high AC rices, PSB Rc 6 (low GT) and PSB Rc 2 and PSB Rc 56 (intermediate GT), two low-GT low AC rices, IR24 and Sinandomeng, and two waxy rices, Malagkit Sungsong (low GT) and Tapol (high GT). The results suggest that although cooking by excess water method reduced Instron hardness values, varietal differences in amylopectin staling were still evident and in the same ranking as that established by the rice cooker method. Varietal differences in staled amylopectin melting endotherm in rice flour cooked in excess water were verified by differential scanning calorimetry
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