Abstract
Gelatinized starch is easily retrograded during storage at refrigeration temperature, and its retrogradation does not occure below -20°C.
Very limited studies on the retrogradation of starch in cooked rice between 0 and -20°C have been done. Consequently, it is not made clear whether the retrogradation of starch is promoted when cooked rice is preserved below 0°C in the unfrozen state, and whether it does not proceed so long as water in the rice is kept frozen.
We measured the rates of retrogradation of starch in frozen cooked rice and in unfrozen one at -5°C. The results show that the rate of retrogradation of the unfrozen rice is slower below 0°C and that retrogradation stops when water gets frozen.
