Summary Starch, protein and lipids are the main rice grain components that affect cooking and eating quality. An analysis of the literature indicates that rice of good eating quality shows the following characteristics: low amylose and low protein contents and large breakdown as measured by an amylograph. However, there are significant cultural differences in quality preferences and the most important acceptance factors for Asian consumers living in the United States are cooked rice appearance and aroma. This review examines the major constituents of rice (starch, lipid and protein) and their impact on eating quality as reflected by the functional properties of rice.

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Cereal Chem. 75(3):273-281Following a period of declining food use, oats are now increasing in importance because of perceived nutritional benefits. The pasting properties of oat starch were regarded as similar to those of other cereal starches until the development of instruments with a more rapid mixing system than the amylograph showed characteristic differences in oats.These differences in pasting properties offer opportunities for novel products in both food and industrial areas. The structure, composition, and pasting properties of oat starch are reviewed, with particular emphasis on methods of measurement. Future directions of research in this area are suggested.

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Oats are a significant world crop. While nutritional interest in food oats has concentrated on oats as a source of dietary fiber, the lipid component has both nutritional and technological potential. Thus, the lipid fraction of the oat grain determines in large measure its energy content and has a significant impact on nutritional quality. The oat lipids mediate the pasting properties of oat starch and hence influence functionality. Lipids are also implicated in the flavor/off-flavor attributes of oats. These aspects of oat lipids are reviewed together with analytical methods for assessing the lipid content of oats.Paper no. J8818 in JAOCS 76, 159-169 (February 1999)KEY WORDS: Analysis, extraction, fatty acid, lipids, oats, starch. compounds formed during heat processing (20) of the groats. Steam treatment alone, however, is not effective for flavor development, which requires direct heat from a kiln. Without this, oat products retain a flat, green taste, raw and slightly bitter (21). Fors and Schlich (22) found that the lipid content and preparation of the oats (heat or no heat treatment, milling before and after roasting) influenced the flavor com-

Specific enzymes were used to decompose protein and β‐glucans in wholemeal oats prior to measuring pasting and thermal properties of the meal using rapid viscoanalysis and differential scanning calorimetry. β‐Glucans were responsible for a large proportion of these properties of the meals, while the contribution of protein was much less. An extra transition process was observed using DSC tests on wholemeal oats compared to isolated starch. Pasting and thermal properties were correlated with each other and with compositional data. Processing effects on thermal properties were also noted. © 2000 Society of Chemical Industry