CHARACTERISTICS OF RICE COOKED WITH LYSOL ECITHIN

The characteristics of rice grains cooked with and without lysolecithi n were investigated. The results are as follows: 1) The rice grains co oked with lysolecithin were harder and less sticky than rice cooked wi thout lysolectihin. Surface of the rice grain cooked with lysolecithin became smoother than that of grain cooked with a monoglyceride. The c hange in these properties were significantly correlated with palatabil ity evaluations. 2) The addition of lysolecithin more repressed expans ion of rice grain with cooking than monoglyceride addition. However, i n this case, expansion ratio of internal part was same to that of exte rnal part, comparing with the case of the monoglyceride being differen t. 3) The amount of lysolecithin penetrated to the internal part was c alculated to be 17%, and as the result, concentration of lysolecithin in external part was 3.3 times more than that in the external part. 4) X-ray diffraction and DSC analyses suggested the existence of lysolec ithin-starch complex in rice grains cooked with lysolecithin. 5) GPC o f the samples with and without DMSO treatment suggested that the ratio s of amylose complexed with lysolecithin in the external and internal parts were 3.1% and 2.6% respectively. 6) GPC results indicated about 5% of amylopectin in rice starch being decomposed by lysolecithin in c ooking, and this estimation was supported by the model experiment of w axy rice starch with lysolecitihin.