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2002•Journal of Zhengzhou Grain CollegeRequires access

RESEARCH ON ANTI-RETROGRADATION OF INSTANT RICE

Xian Wang

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Abstract

The anti retrogradation is the first factor to improve the qualities and prolong the shelf life of instant rice. The effects of breeds,ratio of non glutinous and glutinous rice and additives were studied based on the starch retrogradation mechanism,effect factors and the best technology conditions.It showed that the rice breeds had significant effect on the starch in rice, the products made from Tiajin Xiaozhan Rice had low value of retrogradation and good taste, and the products had the lowes value of tetrogradation and better taste when added 25% glutinous rice, 0.4% hydrophilic glycerol monostearate and 0.8% β cyclodextrin.

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What this paper is about

The anti retrogradation is the first factor to improve the qualities and prolong the shelf life of instant rice. The effects of breeds,ratio of non glutinous and glutinous rice and additives were studied based on the starch retrogradation mechanism,effect factors and the best technology conditions.It showed that the rice breeds had significant effect on the starch in rice, the products made from Tiajin Xiaozhan Rice had low value of retrogradation and good taste, and the products had the lowes value of tetrogradation and better taste when added 25% glutinous rice, 0.4% hydrophilic glycerol monostearate and 0.8% β cyclodextrin.

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Available abstract

The anti retrogradation is the first factor to improve the qualities and prolong the shelf life of instant rice. The effects of breeds,ratio of non glutinous and glutinous rice and additives were studied based on the starch retrogradation mechanism,effect factors and the best technology conditions.It showed that the rice breeds had significant effect on the starch in rice, the products made from Tiajin Xiaozhan Rice had low value of retrogradation and good taste, and the products had the lowes value of tetrogradation and better taste when added 25% glutinous rice, 0.4% hydrophilic glycerol monostearate and 0.8% β cyclodextrin.

Key concepts: Retrogradation (starch), Food science, Instant, Starch, Shelf life, Taste, Chemistry, Amylose

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