No abstract

There are many reports on the deterioration during storage of rice flavor, but no work has yet been done to relate the change during storage in rheological properties with the change in lipid com position. The present study revealed that the increase in amounts of free fatty acids during rice storage resulted in the increase in maximum viscosity of amylogram, i.e., deterioration in rheological property of cooked rice. The mechanism is explained by the formation of helical structure of starch molecule with fatty acid.