Assessment of rice starch gelatinization caused by boiling, freezing and frozen storage of rice grains
Marek Domin
Uniwersytet Przyrodniczy w LublinieFranciszek Kluza
Uniwersytet Przyrodniczy w LublinieDariusz Góral
Uniwersytet Przyrodniczy w LublinieKatarzyna Kozłowicz
Uniwersytet Przyrodniczy w LubliniePiotr Nakonieczny
Uniwersytet Przyrodniczy w LublinieAbstract
The aim of the study was to characterize the degree of gelatinization changes of starch contained in rice grains of different varieties during its immersion cooking and storage after freezing. The white, parboiled and long grain rice were tested. Rice was water boiled for 5, 10, 15, 20, 25 or 30 minutes, cooled and dried, then frozen and stored at -
30°C for up to 100 days. Samples were analyzed immediately after cooking and after 1, 2, 3, 5, 6, 10, 14, 20, 30, 60, 100 days of storage. The statistically significant impact of cooking time before freezing and frozen storage period on gelatinization degree of starch contained in the studied samples has been stated. Changes in degree of starch gelatinization during cooking and storage were recorded as high correlated logarithmic curves.
Keywords:
starch, gelatinization, cooked riceReferences
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Uniwersytet Przyrodniczy w Lublinie
Uniwersytet Przyrodniczy w Lublinie
Uniwersytet Przyrodniczy w Lublinie
Uniwersytet Przyrodniczy w Lublinie
Uniwersytet Przyrodniczy w Lublinie
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