| This study investigated the effect of freezing on quality of cooked rice. Four rice cultivars: Khao Dawk Mali 105 (KDML 105), Pathum Thani 1 (PT 1), Khao Tah Haeng (KTH) and Leung 11 (L11) were used in this study. After cooking and freezing, the frozen cooked rice was freeze-thawed up to 3 cycles. For the textural properties and sensory evaluation, the results showed that the unfrozen and freeze-thawed cooked rice from KDML 105 had the lowest hardness and the highest stickiness whereas rice from L11 had the highest hardness and the lowest stickiness. In addition, the freeze-thaw cooked rice had a tendency to increase hardness and decrease stickiness with subsequent freeze-thaw cycles. From a scanning electron micrograph, the surface of the unfrozen cooked... |
