Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing

Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing

With rice being one of the most important crops worldwide, rapid and objective quality evaluation methods based on physicochemical measurements of rice are necessary. We compared the pasting properties of various rice samples using three different heating and cooling programs (maximum temperatures w...

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Bibliographic Details
Main Authors: Sumiko Nakamura, Junji Katsura, Yasuhiro Maruyama, Ken’ichi Ohtsubo
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
amylopectin
rice quality
rapid visco analyzer
iodine absorption spectrum
starch
Online Access:https://www.mdpi.com/2304-8158/10/5/987

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