Studies on the Cooking of Rice (Part 3)

Effect of Seasonings on Retrogradation of Cooked Rice

Abstract

Retrogradation of various seasoned cooked rice was investigated by measuring gelatinization ratio and texture during the storage in a room and in a refrigerator.
The changes of gelatinization ratio and texture of cooked rice were repressed by salad oil, butter, sodium chloride, soy sauce and “sake”, but were stimulated by vineger. The changes of gelatinization ratio of rice starch were stimulated by sodium chloride, soy sauce and vineger.
These results suggested that effect of sodium chloride and soy sauce depended on the structure of cooked rice.