|
KMID : 0903519900330010024
|
|
Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1990 Volume.33 No. 1 p.24 ~ p.33
|
|
|
Changes in Physicochemical Properties of Brown and Milled Rices during Storage
|
|
|
|
|
Abstract
|
|
|
|
The changes in water uptake rate, cooking properties, color of rice grains and gelatinization properties of brown and milled rites during storage were studied. The brown and milled rites were stored at 4 and 25℃ for 5 and 3 months, respectively. The water uptake rate constants of rites during hydration at 30℃ were linearly decreased during storage. The volume increase rate also showed similar trend to the water uptake rate. The terminal point of cooking of milled rice at 100℃ in a sealed brass vessel was about a half of that of brown rice. The cooking rate of milled rice was 1.8 times faster than that of brown rice. The cooking rate constant of both brown and milled rites linearly decreased with the increase of storage time. The L(lightness) value increased for brown rice grain and remained unchanged for milled rice grain during storage. The peak viscosity of rice flours by amylograph increased during storage, but enthalpy for gelatinization decreased, as measured by differential scanning calorimetry.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|