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Page 1: FT-IR - JST

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Investigation of Degree of Gelatinization of Cooked Rice by FT-IR

Sonoko Ayabe�, Kyoko Tanaka*, Yoko Hamada**,

Midori Kasai** and Keiko Hatae***

Faculty of Health and Welfare, Takasaki University of Health and Welfare,

-1�+, Nakaorui-machi, Takasaki, Gunma, -1*�**--

* Ochanomizu University Senior High School, ,�+�+, Otsuka, Bunkyo-ku, Tokyo ++,�20+*

** Faculty of Human Life and Environmental Sciences, Ochanomizu University,

,�+�+, Otsuka, Bunkyo-ku, Tokyo ++,�20+*

*** School of Home Economics, Wayo Women’s University,

,�-�+, Konodai, Ichikawa, Chiba, ,1,�2/--

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The gelatinization properties of ,* kinds of Indica and Japonica rice were measured by di#erential

scanning calorimetry (DSC), the b-amylase-pullulanase method (BAP) and Fourier-transform infrared spec-

troscopy (FT-IR/ATR). There was a high correlation between the peak temperature for gelatinization and

the apparent amylose content. The FT-IR peak at around +*** cm$+ increased in height with increased

cooking time. The absorbance at this wavenumber reflects an increase in the amount of OH groups, which

are hydrated due to gelatinization of starch. There was a high correlation in the degrees of gelatinization

found by the FT-IR method and the BAP method. The calibration curve obtained in this study indicates

that the measurement of the degree of gelatinization of cooked rice by FT-IR at around +*** cm$+ is an

alternative to the conventional BAP method. It was also found that the hardness and stickiness of cooked

rice as determined by sensory evaluation could be predicted based on the height of the FT-IR absorption

peak. (Received Mar. ,*, ,**0 ; Accepted Jun. +-, ,**0)

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Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No. 3, .2+º.22 (,**0) »�*¼ 481\ 31 B

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calorimetry for the study of the staling of bread. J.Agric. Food Chem., /., .1+�.2- �+33+��

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