Abstract
The expansion of rice starch heated at 80°C was controlled by employing a sucrose solution stronger than 22.9% (w/w). The weak iodo-starch reaction shown by the supernatant of the reaction mixture suggested that a 42.2% (w/w)sucrose solution inhibited the collapse of the rice starch. We experimentally produced rice-an paste from 20 g of rice flour by heating it with 25 g of sucrose and 55 g of distilled water at 80°C for 1.5 hours. The chewiness (koshi) and stickiness of the rice-an paste resembled that of azuki bean paste. The apparent sugar density was increased 5-15% by heating the rice flour (10-24% w/w) and sucrose solution (25% w/w), suggesting that the rice flour absorbed water by 1-1.5-fold.
