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<p>The use of overnight cooked rice is known to enhance the texture of fried rice. To provide a theoretical foundation for its industrial production, this study examined the effects of 12-hour storage at 4&#xa0;°C on the moisture content, textural properties, morphological characteristics, amylopectin-to-amylose ratio, thermal properties, and crystalline structure of rice. Scanning electron microscopy (SEM) revealed a hard, rough, polyhedral morphology, leading to the formation of debris. X-ray diffraction (XRD) showed an increase in relative crystallinity, indicating enhanced structural order from starch recrystallization. Differential scanning calorimetry (DSC) indicated higher retrogradation enthalpy and a greater degree of retrogradation (DR). Fourier transform infrared spectroscopy (FTIR) demonstrated an increase in the ratio of peak intensities at 1047/1022 cm<sup>⁻¹</sup> (R<sub>1047/1022 cm</sub><sup>⁻¹</sup>), confirming starch retrogradation and increased crystallinity. Concurrently, moisture content decreased, while hardness and chewiness increased; adhesiveness and springiness decreased. These findings suggest that overnight storage induces short-term retrogradation in rice, enhancing its suitability for fried rice preparation by improving its texture and appearance.</p> Graphic abstract <p></p>

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Linking starch retrogradation to fried rice quality: a physicochemical and structural study of overnight cooked rice

  • 期刊论文

  • 发表日期：

    2026年1月9日

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  • Yuting Liang,
  • Zhihua Li,
  • Xiaowei Huang,
  • Jiyong Shi,
  • Xiaobo Zou,
  • Ning Zhang,
  • Zhou Qin,
  • Liuzi Du,
  • Xiaodong Zhai,
  • Tingting Shen

摘要

The use of overnight cooked rice is known to enhance the texture of fried rice. To provide a theoretical foundation for its industrial production, this study examined the effects of 12-hour storage at 4 °C on the moisture content, textural properties, morphological characteristics, amylopectin-to-amylose ratio, thermal properties, and crystalline structure of rice. Scanning electron microscopy (SEM) revealed a hard, rough, polyhedral morphology, leading to the formation of debris. X-ray diffraction (XRD) showed an increase in relative crystallinity, indicating enhanced structural order from starch recrystallization. Differential scanning calorimetry (DSC) indicated higher retrogradation enthalpy and a greater degree of retrogradation (DR). Fourier transform infrared spectroscopy (FTIR) demonstrated an increase in the ratio of peak intensities at 1047/1022 cm⁻¹ (R1047/1022 cm⁻¹), confirming starch retrogradation and increased crystallinity. Concurrently, moisture content decreased, while hardness and chewiness increased; adhesiveness and springiness decreased. These findings suggest that overnight storage induces short-term retrogradation in rice, enhancing its suitability for fried rice preparation by improving its texture and appearance.

Graphic abstract