Fffect of Salad oil Addition on the Taste of the Stored Rice

Abstract

Effect of the addition of salad oil in cooking water on the taste of the stored rice was investigated by organoleptic test, texture measurement, gas liquid chromatographic analysis and histological observation, etc.
Even tho u gh the odor and texture of the stored rice were not significantly improved by the addition of salad oil, the taste and total preference could get the favorable effect. The unpleasant taste of the stored rice would be masked by the oil. The proper amount of salad oil to expect such a improvement was about 6% of rice weight. In this case,10% reduction of cooking water was suitable as compared to the usual case.