3:30 PM - 3:45 PM
[2Gp-03] Characteristic Evaluation of Texture of Gyuuhi Prepared from Short-Chain Rich Amylopectin Rice at Low Temperature
Keywords:rice, texture, amylopectin
Purpose: The short-chain amylopectin rice glutinous variety ``Yawakoimochi'' has the property of slow retrogradation. We evaluated the texture of Yawakoimochi and other varieties at low temperatures.
Methods: ``Gyuhi'' was prepared from eight varieties of glutinous rice including Yawakoimochi and stored at 5°C. After a certain period, the texture was measured at 5°C or 20°C using Rheometer. The viscosity characteristics were evaluated using Rapid Visco Analyzer.
Results: The variety with the lowest pasting temperature was Yawakoimochi. The varieties with higher pasting temperatures became harder. Yawakoimochi was softer even after 7 days than other varieties after 4 days, and compared to other varieties, it maintained its desired texture at both temperatures of 5°C and 20°C.
Methods: ``Gyuhi'' was prepared from eight varieties of glutinous rice including Yawakoimochi and stored at 5°C. After a certain period, the texture was measured at 5°C or 20°C using Rheometer. The viscosity characteristics were evaluated using Rapid Visco Analyzer.
Results: The variety with the lowest pasting temperature was Yawakoimochi. The varieties with higher pasting temperatures became harder. Yawakoimochi was softer even after 7 days than other varieties after 4 days, and compared to other varieties, it maintained its desired texture at both temperatures of 5°C and 20°C.