Effects of Various Salts on the Reheating Behavior of Retrograded Rice Starch and Cooked Rice

  • Han, Sung-Hee (Institute of Life Science and Natural Resources) ;
  • Kim, Bo-Reum (Department of Food Science, College of Life Sciences and Biotechnology, Korea University) ;
  • Lee, Seog-Won (Department of Food & Nutrition, Yuhan University) ;
  • Rhee, Chul (Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University)
  • Received : 2011.03.11
  • Accepted : 2011.04.08
  • Published : 2011.06.30


The influence of sodium salts and chlorides at various concentrations (0.05, 0.10, 0.50, and 1.00%) on the reheating behavior of retrograded rice starch and cooked rice was investigated. The degree of gelatinization of the all retrograded rice starch gels and the cooked rice containing sodium salts and chlorides increased after reheating compared to the starches without salt. Gelatinization also showed an increasing trend as the concentration of sodium salts and chlorides increased. The increase of gelatinization after reheating the samples containing sodium salts and chlorides was greater than 38.0%. The reheated retrograded rice starch and cooked rice containing $Na_3PO_4$ showed the lowest set back value and retrogradation rate constant. Among all the samples, the cooked sample containing $Na_3PO_4$ showed the highest increment of gelatinization after reheating. Also, this same sample showed the lowest retrogradation degree.



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