2020 Volume 53 Issue 5 Pages 344-351
In this study, we examined the efficiency of calcined scallop shell calcium (calcined shell Ca), strongly alkaline and odourless when dissolved in water, on the palatability of stored rice. We washed the rice five times and used the calcined shell Ca solution (0.03% [w/v]) for the second wash.
Although the rice-washing solution was strongly alkaline (approximately pH=12), the pH returned to neutral when the rice was soaked before cooking. We observed no difference in the surface structure of the rice grains after washing, but the fat acidity of the rice washed with calcined shell Ca was significantly lower than that of the control. Our paired difference tests showed no significant difference in hardness, stickiness, or sweetness between the two samples. Our time-intensity curve analysis showed that washing the stored rice with calcined shell Ca ameliorated its stale flavour by approximately half.
