Abstract
We investigated the effect on preventing rice retrogradation by treating with 0.10% calcium lactate and 0.05% potassium gluconate during cooking. Measurement of the rates of weight and volume increase during cooking and the water content of cooked rice show that the water absorbed during cooking was increased by the treatment. The change in the amount of soluble starch on the surface of cooked rice grains and a microphotogragh of the cooked rice grains suggest the rice cooked with the calcium lactate and potassium guluconate treatment remained more sticky than the untreated control. The results of a taste evaluation and texturometry indicate that the cooked rice remained softer and stickier, and was prevented from retrogradation at a low temperature.
