CHARACTERISTICS OF RICE COOKED WITH MONOG LYCERIDE

The characteristics of rice grains cooked with and without monoglyceri de (MG) were investigated. The results were as follows : (1) The rice grains cooked with MG were harder and less sticky than the rice cooked without MG. (2) Ninety percent of the MG amount added was remained in an external part of the cooked rice grains. (3) X ray diffraction and DSC analysis suggested the existence of MG starch complex in an exter nal part of cooked rice grain but not in an internal part. (4) The den sity of an external part of the cooked rice grain was lower than that of an internal part. These results indicated that the external part ex panded 1.6 times more than the internal part. The addition of MG repre ssed expansion of cooked rice grain. (5) The amylose content of an int ernal part of the cooked rice was higher than that of an external part .