Cooked germ-remained milled rice presents high stability in water-holding capacity and textural properties during frozen storage-The protection effect of oil-phase reabsorption.

Abstract

To enhance the stability in textural attributes of frozen cooked rice, this study has found and proposed a new strategy: retaining the rice germ in milling process. Each rice germ is comparable to a native lipid-rich microcapsule attached to the endosperm part. In the gelatinization process, leached germ oil was reabsorbed in the outer layer of rice granule. Small lipidic molecules complexed with amylose and formed type I complex, while big lipidic molecules formed separate oil phase in the matrix. This mixed construction endowed cooked germ-remained milled rice with smaller magnitude of change in the water holding capacity and the ratio of stickiness/hardness, and fewer freezable water content than white rice. This work opens an attractive field to reinforce the structural stability of cooked rice against freezing stress without exogenous additives, and benefits to screen suitable raw materials for the development of frozen rice products.