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Restoring fresh texture in cooked aged rice with reducing agents

Author:
Diao, Meimei, Guo, Yubao, Tian, Wennan, Tu, Kang, Guan, Lingjuan, Wei, Ming
Source:
Food research international 2019 v.121 pp. 84-90
ISSN:
0963-9969
Subject:
ascorbic acid, gelatinization, hardness, particle size, reducing agents, rice, sodium sulfite, starch granules, stickiness, texture
Abstract:
Effects of ascorbic acid and sodium sulfite on texture of cooked aged rice were researched in this study. Hardness increase and stickiness reduction are common for cooked aged rice. The texture of cooked aged rice was significantly changed approaching to fresh rice by both reducing agents despite of sulfur-containing or not (p < 0.05), and the values of hardness, stickiness and stickiness/hardness ratio could be completely restored to the levels of the corresponding fresh rice. Moreover, this effect showed a dose-effect relationship. Morphology examination suggested that ascorbic acid made starch granules swelling adequately and full of larger dents in the interior of cooked aged rice, while sodium sulfite only made starch granules displayed relatively smaller dents. Particle size analysis indicated that ascorbic acid enhanced the swelling and separation of starch granules, but sodium sulfite only promoted the granule separation due to deagglomeration. Therefore, the two reducing agents are useful in restoring texture of aged rice to fresh rice through changing gelatinization behavior and can be as a key probe to disclose aging mechanisms of rice.
Agid:
6341114