Impact of cooling rates on the staling behavior of cooked rice during storage

Abstract The impact of cooling rates (0.40, 1.11, 1.42, 1.64, 2.47 and 3.36 °C/min) on starch retrogradation and textural properties of cooked rice was evaluated. The relationship between cooling rates and different properties were determined using Pearson correlation. Starch retrogradation enthalpy (Δ H r ) of cooked rice was determined by differential scanning calorimetry, and textural properties were determined by a Texture Analyser. This study showed that the Δ H r value and hardness value had a negative correlation with cooling rate during storage, −0.963 ⩽  r  ⩽ −0.716, P r  ⩽ −0.706, P r  ⩽ 0.882, P

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