Abstract
Retrogradation of cooked rice, stored under various conditions, was studied by the β-amylasepullulanase method. Due to the higher sensitivity of the new method among raw, gelatinized and retrograded starches than the conventional methods, we were able to follow the changes of retrogradation during the storages of starch paste and cooked rice. Five percent corn starch paste retrograded more rapidly than that of rice starch, during low temperature storage (5°C). Retrogradation of cooked rice was also determined. It was suggested that the deep freezing storage was the best condition to keep cooked rice from retrograding among the conditions examined.
