| 摘要 |
Retrogradation of starchy foods, esp. boiled rice or noodles, was prevented by treatment with a composition of condensatedphosphate salt. Thus, mixt. of polysodium phosphate (60%), K2PO4 (25%), CaPO4 (10%), and MgCl2 (5%) was melted at 900≦̸C, cooled, and then water was added to give a 0.3% soln. of condensatedphosphate salt. After boiling the rice slightly in a steam-cooker, the phosphate soln. was added to the boiled rice with a sprayer so that the soln. penetrated the rice, which was then cooked fully. Retrogradation rate was 36.4- 46.6% in Oryza savita after 5days of application; that of untreated control group was 52%.
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