Comparison of quality stability of rice and rice flour during storage
1988
Kim, B.S. | Park, N.H. | Jo, K.S. | Kang, T.S. (Korea Food Research Institute, Banwol (Korea R.)) | Shin, D.H. (Chonbuk National Univ., Chonju (Korea R.). Dept. of Food Science and Technology)
Rice and rice flour were stored at 13 deg C, room temperature(17-28 deg C) and 38 deg C for six months and the changes in physicochemical and organoleptic qualities were investigated to determine the preservability. Fat acidity increased rapidly up to 60 days at room temperature and 45 days at 38 deg C and thereafter it increased slowly. At 13 deg C, it increased constantly and slowly throughout the storage. In the changes of hunter's color for the rice and rice flour, L-value was decreased, but delta E-value was increased. In amylograph properties, initial pasting temperature, maximum viscosity and breakdown were all increased. Quality of stored rice was a little superior to rice flour, but there was no significant difference among them
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