Gelatinization and Retrogradation Characteristics of Hydroxypropylated and Cross‐linked Rices

Abstract

ABSTRACT Chemically modified rices were prepared by treating with propylene oxide and epichlorohydrin. Gelatinization and retrogradation characteristics of these modified rices were investigated by using DSC and amylograph. Hydroxypropylation of rice caused an extreme decrease in gelatinization temperature from 62°C to 50°C and reduced the retrogradation rate of cooked rice. In rice treated by both hydroxypropylation and cross‐linking the retrogradation was reduced more than for hydroxypropylated rice.