著者

菅原 正義

出版者

長岡工業高等専門学校

雑誌

長岡工業高等専門学校研究紀要 (ISSN:00277568)

巻号頁・発行日

vol.44, no.1, pp.55-62, 2008-03

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After rice cooking, retrogradation of starch in a cooked rice progresses quickly at under gelatinization temperature. Cold rice (aging rice) is tasteless, firm and digested slowly. My aim in this report is explained the relationship between cold rice tasteless and indexes of starch retrogradation. Starch gelatinization degree, starch whiteness index and resistant starch content that were indexes of starch retrogradation did not change remarkably of cold and aging rice that were very firm and bad eating quality by the sensory test. In spite of low resistant starch content of aging rice, the cecal content short chain fatty acids and starch content of rat fed aging rice powder were higher than that of rat fed fresh and warm rice powder.