Study on the Effect of Reducing Agents on the Quality of Aged Rice

AbstractThe main focus of this experiment is to investigate the effects of ascorbic acid and sodium sulfite on the quality of aged rice. An increase in hardness and a decrease in viscosity are common in cooked rice. The use of sulfur-containing and sulfur-containing reducing agents can change the quality of aged rice to a level similar to fresh rice (P<0.05). The hardness value, viscosity value, and viscosity/hardness ratio of aged rice can be restored to the level of fresh rice, but this restoration effect has a certain dose-response relationship. The morphological results indicate that ascorbic acid can cause starch granules to fully expand, and the cooked aged rice is filled with large indentations inside; But sodium sulfite only causes starch granules to show relatively small indentations. Particle size analysis shows that ascorbic acid can promote the expansion and separation of starch particles, but the de agglomeration effect of sodium sulfite only promotes the separation of starch particles. In summary, these two reducing agents help to restore aged rice to fresh levels by altering gelatinization behavior, and this recovery ability can serve as a key exploration factor in revealing the aging mechanism of rice.