Effect of Polyphosphate on Firming Rate of Cooked Rice

축합인산염이 밥의 노화속도에 미치는 영향

  • Published : 1985.08.01

Abstract

The effect of a polyphosphate having $P_2O_5$ content of 67% on the firming rate of nonwaxy (Akibare and Milyang 30) and waxy cooked rice stored at room temperature was investigated. The phosphate retarded the firming rate of Akibare and Milyang 30 by 14.0 and 27:00, respectively. The phosphate reduced the starch components available for crystallization of cooked nonwaxy rice. The phosphate exerted no effect on the firming rate of cooked waxy rice.

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