Effect of Coating Substance on Texture and Retrograded Properties of Frozen Cooked Brown Rice

ผู้แต่ง

  • Somporn Srisook Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
  • Onanong Naivikul Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.

คำสำคัญ:

brown rice, freeze-thaw cycles, retrogradation, coating substance

บทคัดย่อ

Three rice varieties : Niaw San-Pah-Tong (Br1), Khao Dawk Mali105 (Br2) and Khao Tah- Haeng17 (Br3) (6.32, 15.65 and 22.02 % amylose content) were milled to be brown rice and cooked in electric rice cooker and coated with 10 percent coating substance, freezed at –30oC and stored at –18oC.
The frozen cooked brown rice with coating substance was determined for texture and retrograded properties after 5 cycles of freeze–thaw compared to uncoated cooked brown rice. The results showed that the coated cooked brown rice was significantly (P>0.05) less in hardness (89.29, 125.10 and 127.83 N) than uncoated cooked brown rice (97.05, 132.92 and 190.10 N) for the three rice varieties; Br1, Br2 and Br3 after 5 cycles of freeze-thaw. Similar results were found for the retrograded properties which showed that the coated cooked brown rice was significantly (P>0.05) less in retrogradation (1.88, 2.38 and 3.02 J/g) than uncoated cooked brown rice (2.57, 2.97 and 3.64 J/g) for the three rice varieties; Br1, Br2 and
Br3 after 5 cycles of freeze-thaw.

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เผยแพร่แล้ว

2003-12-31

How to Cite

Somporn Srisook, และ Onanong Naivikul. 2003. “Effect of Coating Substance on Texture and Retrograded Properties of Frozen Cooked Brown Rice”. Agriculture and Natural Resources 37 (4). Bangkok, Thailand:477-83. https://li01.tci-thaijo.org/index.php/anres/article/view/242892.