出版社：Japanese Society of Nutrition and Food Science
摘要：The storage experiment was carried out under low temperature, comparing with natural conditions, from Feb. 1959 to Sept. 1960 in order to investigate the changes of chemical qualities in husked and white rices. Two controlled conditions as (1) below 15°C and about 70% in relative humidity and (2) below 10°C and about 80% in relative humidity were employed. As the result of experiments, the following advantages of low temperature storage were recognized. (1) Decrease of enzymatic activities and thiamine content were less during the storage, and stored husked rice kept quality as almost same as in the starting period of storage. (2) The observed characteristics in the amylograms of white rice and reducing sugar, showed that changes of carbohydrate were slight. (3) Cooking qualities of white rice were almost similar to that of rice when the storage was started. (4) The change in the amount of water soluble nitrogen in husked rice was very little.
