Abstract
In order to investigate the relation between lipid content and the storage deterioration of rice flavors, the milled rice was treated with n-hexane to prepare the samples having various lipid contents. The results are summarized as follows.
1) Flavor of cooked rice was not affected by n-hexane treatment, even though the lipid was removed to the extent of 0.08% by the treatment.
2) After storage at 30°C or 40°C for 1 month, it was found that the degree of storage deterioration of milled rice was almost proportional to its lipid content. That is, the smaller the lipid content, the less the flavor deterioration during storage.
3) The texture changes during storage were measured with texturometer. Highly significant negative correlation was found to exist between adhesiveness or H/A (hardness/adhesiveness) of texturometer parameter and hardness or cohesiveness of sensory tests. The effect of lipid content on the storage deterioration in texture was also confirmed with texturometer measurement.
