Abstract
In order to obtain the tasty cooked rice from the stored rice, different storage temperatures (4°C and room temperature) and cooking methods were investigated. Hulled rice was stored and it was polished before being cooked. The cooked rice was put to the organoleptic, physical and chemical tests.
The results are summarized as follows.
(1) Rice stored at room temperature becomes very much less palatable if it is stored over the summer. It was not effective on the taste to pre-soak the raw rice and to cook longer.
(2) Quality of rice also gradually deteriorated during the storage at low temperature. It was found that the pre-soaking and longer boiling time were necessary measures to attain the tasty cooked rice from the rice stored at 4°C.
(3) The cooked rice made from the rice stored at 4°C and that from the rice stored at room temperature differed in volatile substances determined by gas-chromatography. When the rice was stored at room temperature, n-hexanal increased greatly during the storage. On the other hand, acetone or propionaldehyde increased in the rice stored at low temperature. These two substances have much relation with organoleptic evaluation. It seems that we should pay attention to them.
