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Cereal Chem 61:91 - 94.  |  VIEW ARTICLE
Effects of Phosphates Differing in P2O5 Contents on Firming Rate of Cooked Rice.

I. H. Kim and S. K. Kim. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

The effect of phosphates having P205 contents of 33.5-68% on the firming rate of nonwaxy and waxy cooked rice stored at 21 C was studied. Phosphates having P205 contents of 59.3 and 68% decreased the firming rate of the cooked nonwaxy rice, and the effect exerted by 68% P205 phosphate was more pronounced. The 68% P205 phosphate reduced the firming rate of nonwaxy cooked rice by 25-40%, depending on the rice variety. Phosphates had no effect on the firming rate of cooked waxy rice. Kinetic studies indicated that the primary effect of phosphates in decreasing the firming rate of cooked nonwaxy rice was to reduce the amount of starch components available for crystallization.

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