Effect of anti-retrogradation agents in canned cooked rice
2010
Dhavee Khumvong(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:[email protected] | Sirichai Songsermpong(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology)
Problem in rice product, such as canned cooked rice, is staling after 3-month storage. A major cause is the retrogradation of starch. The objective of this research was to retard the hardness of canned cooked rice by using the anti-retrogradation agents. The rice varieties used in this study were Thai Jasmine (KDML 105) and Chainat 1 (CN1). The effect of alpha-amylase enzyme, sorbitol, trehalose, sucrose and water on the reduction of enthalpy of retrogradation was determined. The results showed that sorbitol and trehalose could reduce the enthalpy of retrogradation and could retard the hardness effectively. Response surface design was used to investigate the optimum condition that gave the minimum hardness of canned cooked rice. It was found that using sorbitol 8 percent by weight together with trehalose 8 percent by weight of raw rice could retard the hardness of canned cooked rice for 6 months. However, the sweetness of canned cooked rice was too high and unacceptable to the consumers. From consumer's acceptance determined during storage for 6 months, it was found that the optimum concentrations of trehalose and sorbitol were 8 and 0 percent of rice for KDML 105 and 0 and 8 percent of rice for Chainat 1 respectively. This research will be beneficial to the canned cooked rice industry.
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