Correlation of Physical Properties and Initial Staling of Cooked Rice with the pH of Cooking Water

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  • 米飯の物性および初期老化と炊飯液のpHとの関係
  • ベイハン ノ ブッセイ オヨビ ショキ ロウカ ト スイハンエキ ノ pH ト ノ カンケイ

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Abstract

<p>We prepared cooking water by adjusting the pH to 2.9, 5.0, 7.0, and 8.4 using vinegar and baking soda to investigate the influence of pH on the physical properties and staling of cooked rice. The rice cooked at pH 2.9 and pH 8.4 showed higher stickiness and stronger adhesiveness on the surface of rice grains compared to the other samples. Microscopy confirmed that the rice cooked at pH 2.9 had a thicker aleurone layer on the grain surface. After refrigeration for 14 hours, the rice cooked at pH 2.9 and pH 8.4 remained soft with strong adhesiveness both on the grain surface and as a whole. The sensory evaluation also revealed the aging control effect. Rice cooked at pH 5.0 showed an aging acceleration tendency under refrigeration compared to the other samples in terms of physical properties, sensory evaluation, and brightness of squashed rice grains. Thus, cooking rice with acidic or slightly alkaline water could control the staling of cooked rice. However, cooking rice with slightly acidic water could accelerate the staling of cooked rice.</p>

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