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Abstract ▼ AI-Helper

In order to investigate the textural changes of cooked rice in a home electrical rice cooker during warm keeping period, rice was cooked and stored at $73^{\circ}C$ for 42 hours. The time course changes of hardness and adhesiveness of cooked rice were measured with the specimen prepared a...

In order to investigate the textural changes of cooked rice in a home electrical rice cooker during warm keeping period, rice was cooked and stored at $73^{\circ}C$ for 42 hours. The time course changes of hardness and adhesiveness of cooked rice were measured with the specimen prepared as a cylindrical rice block(H/D= 15 mm/20 mm). At the initial stage of warm keeping period the hardness was 1.61 kg and it was increased steadily to 1.95 kg up to 12 hours. And it was rapidly dropped to 1.57 kg within 3 hours, and thereafter gradually decreased to 1.44 kg. The adhesiveness was steadily declined with warm keeping period from 0.51 to 0.323kg set The cohesiveness and chewiness were also changed in the similar pattern to that of hardness while the springiness remained unchanged throughout the whole warm keeping period.

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