Effects of various salts on the reheating behavior of retrograded rice starch and cooked rice.

摘要

Influence of Na salts and chlorides at various concn. (0.05, 0.10, 0.50, 1.00%) on the reheating behaviour of retrograded rice starch and cooked rice was determined. The degree of gelatinization of all retrograded rice starch gels and cooked rice containing Na salts and chlorides increased after reheating compared to starches without salt. Gelatinization increased as the concn. of Na salts and chlorides increased. Increase in gelatinization after reheating samples containing Na salts and chlorides was >38.0%. Reheated retrograded rice starch and cooked rice containing Na₃PO₄ had the lowest set back value and retrogradation rate constant. A cooked sample containing Na₃PO₄ had the highest increment of gelatinization after reheating and lowest degree of retrogradation.