Effect of Addition of Acid on the palatability and the Staling of Cooked Rice

加酸对米饭适口性和陈化性的影响

基本信息

批准号：
11680127
负责人：
SHIMADA Atsuko
金额：
$ 2.5万
依托单位：
Showa Women's University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1999
资助国家：
日本
起止时间：
1999 至 2000
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-11680127/
关键词：
Cooked Rice Acetic Acid Texture Breaking Strength Creep Meter Taste Component Glucose Sensory Evaluation タイ米食味粘り

项目摘要

The effect of cooking with acetic acid aqueous solution on the chemical and physical properties of rice was examined. Japonica rice, Nipponnbare, was cooked with 0, 0.05, 0.1 and 0.2M aqueous solutions of acetic acid. The rice cooked with acetic acid showed lower hardness and higher stickiness than the rice cooked with water when measured by texturometry. These effects were confirmed by a sensory evaluation. The increased amount of glucose during cooking was higher for the rice cooked with acetic acid than for the rice cooked with water. Reducing sugars and total free amino acids rice were also higher for the rice cooked with acetic acid than for the rice cooked without acid. These tests were conducted on other varieties of rise. Long grain rice from Thailand, Nipponnbare from Shiga-Prefecture, Koshihikari from Niigata-Prefecture and Hiyokumochi from Saga-Prefecture were chosen as samples. The effect of cooking with acetic acid was obviously different according to the variety of rice. … More The breaking strength of the Thai-rice cooked with acetic acid aqueous solution decreased drastically, while the sticking strength increased, the sticking strain hardly changed. On the other hand, the breaking strength and the sticking strength for Hiyokumochi did not change with the addition of acetic acid, while the sticking strain showed obvious increase. The results of cooking with acetic acid on the texture of Nipponnbare and Koshihikari were somewhere between the results for Thai-rice and Hiyokumochi. Finally, the amount of protein that had dissolved into the water when the rice was soaked prior to cooking was measured, since the protein in rice granules is said to prevent the swelling of the starch within. More protein had dissolved into the water containing acetic acid than to the water containing no acid. Especially, prolamine-rich-fraction and glutelin-rich-fraction that dissolved into the water containing acetic acid were higher than the amount that dissolved into the water containing no acid. It is suggested from these results that one of the reasons for the improved texture of rice cooked with acetic acid derives from the solubilization of the protein by this. Less

用乙水水溶液对水稻的化学性质的影响，用0、0.05、0.1和0.2m的乙酸水溶液烹饪。水水通过感官评估确认，在烹饪过程中，葡萄糖的葡萄糖量高于煮熟的糖，而不是煮熟的糖。煮熟的酸味。更多用乙酸盐烹制的泰rice的断裂强度降低了强度急剧降低，粘应力方便变化，突破的强度和粘液酸的粘附力的粘性强度，而粘性菌株则显示出明显的粘性。在泰国 - 利斯特（Hiyokumochi）和koshihikari的质地上增加乙状结肠的烹饪结果。淀粉内部的淀粉肿胀。蛋白质溶解。