Starch Retrogradation and Texture of Cooked Milled Rice During Storage

The effect of storing cooked Bengal and Cypress milled rice at ‐13, 3, 20, and 36 °C on texture and degree of starch retrogradation was investigated. Cooked rice firmness increased, while stickiness decreased, during storage at ‐13 and 3 °C. Starch retrogradation, measured with a differential scanning calorimeter, was observed for both cultivars during storage at ‐13 and 3 °C, but not at 36 °C. At 20 °C, retrogradation occurred in Cypress, but not in Bengal. Starch retrogradation showed positive linear trends with firmness for both cultivars at all storage temperatures (R 2 = 0.80) and with stickiness for Bengal stored at ‐13 and 3 °C and for Cypress stored at 3 and 20 °C (R2 = 0.88).