食品油添加による米飯の老化防止効果

概要

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The effects of native or additive lipids on the retrogradation of cooked rice stored at 5℃ were studied by measuring texture characteristics. The complex formation of starch with lipid was also studied by measuring water-soluble carbohydrate in gelatinized rice starch pastes with or without lipid. The results were as follows : 1) After the storage of cooked rice at 5℃, hardness increase, cohesiveness decrease and adhesiveness decrease were suppressed by the presence of native lipids in rice. The addition of olive oil to rice in heating suppressed hardness increase and cohesiveness decrease of cooked rice stored at 5℃, though these effects were not determined by sensory evaluations. 2) By removing lipids, the amount of water-soluble carbohydrate much increased. In the case of defatted rice starch, it decreased with the increasing amount of palmitic acid added and it remained constant at the 1.2 and more per cent amount of palmitic acid added. The loss of the amount of water-soluble carbohydrate by adding tripalmitin to defatted rice starch was about one third of that by adding palmitic acid.
1993-06-15