ualities of Food Starch Retrogradation and Texture of Cooked Milled Rice During Storage

The effect of storing cooked Bengal and Cypress milled rice at –13, 3, 20, and 36 °C on texture and degree of starch retrogradation was investigated. Cooked rice firmness increased, while stickiness decreased, during storage at –13 and 3 °C. Starch retrogradation, measured with a differential scanning calorimeter, was observed for both cultivars during storage at –13 and 3 °C, but not at 36 °C. At 20 °C, retrogradation occurred in Cypress, but not in Bengal. Starch retrogra-dation showed positive linear trends with firmness for both cultivars at all stor-age temperatures (R2 = 0.80) and with stickiness for Bengal stored at –13 and 3 °C and for Cypress stored at 3 and 20 °C (R2 = 0.88). Key Words: starch retrogradation, cooked rice, texture, storage stability the amylopectin fraction of gelatinized starch (Miles et al., 1985b; Ring et al., 1987). Keetels et al. (1996a, b) correlated the changes in the mechanical properties o