Properties of Lysine-Enriched Rice

Abstract

When Lysine-rice was washed with water for ten miniutes, 24% of the total Lysine were lost in the water. The results of the cooking test employing the mixed rice of Lysine-rice with white polished rice at the ratio of 1:100 indicated that Lysine was uniformly distributed in the cooked rice but 18% of the total Lysine were lost during cooking. There were no significant differences in the color and flavor of cooked rice between the mixed rice and white polished rice. Storage test showed that the amount of Lysine in Lysine-rice did not decrease within 6 months at 40°C.