Abstract
The effects of rate of temperature increase and holding temperature during cooking on the amounts of chemical components in rice grains were investigated. Five rates of temperature increase were studied. The total and reducing sugar contents of the rice grains increased with increasing rate of temperature. However, the amount of glucose significantly increased (p<0.001) at lower rates, while the amounts of fructose and sucrose did not chance. The amounts of total amino acids significantly increased (p<0.05) during cooking, although the increase was scarcely affected by the rate of temperature increase. Three temperatures held at 40,60 and 80°C for 15minutes were also studied, The amounts of total and reducing sugars increased, especially with holding at 60°C, glucose significantly increased at 60°C (p<0.001)and 80°C (p<0.05), while fructose and sucrose did not change. The total amino acids significantly increased at 40°C and 60°C (p<0.05) although the effect was much less than that on glucose.
