Effects of Leached Amylose and Amylopectin in Rice Cooking Liquidon Texture and Structure of Cooked Rice

Liu, Yang; Sun, Yonghai; Mao, Qian; Li-xin, You; Hou, Jumin; Ashraf, Muhammad Aqeel

doi:10.1590/1678-4324-2016160504

Cited by 25 publications

(16 citation statements)

References 29 publications

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“…A similar phenomenon could be applied to the leached short‐chain amylopectin during cooking, mentioned above. Leached amylopectin during cooking is believed to accumulate as a viscous coated layer to the outer surface of cooked rice, leading to increased adhesiveness (Yang et al, ). Meanwhile, this phenomenon could not be found in high‐amylose food materials (Syafutri, Pratama, Syaiful, & Faizal, ), which explains why waxy rice, such as cooked purple rice, demonstrated significantly higher adhesiveness than cooked nonwaxy rice (black and red rice), and the variation in the value between the microwave method and steaming method.…”

Section: Resultsmentioning

confidence: 99%

Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant

Thuengtung

Ogawa

2020

Food Science & Nutrition

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The impact of two different cooking processes (microwave and steaming) on cooked rice quality (i.e., texture), and changes in the bioactive compounds (total phenolic content [TPC] and total anthocyanin content [TAC]) and antioxidant activities (DPPH and FRAP assays) of black and red (nonwaxy) and purple (waxy) pigmented rice were investigated. No significant difference in the firmness between microwave‐cooked rice and steam‐cooked rice was found, except for cooked purple rice. However, microwave cooking promoted an increase in the cooked rice adhesiveness, which approximately higher 2‐ ~ 3‐fold than that of steam cooking with varying among rice cultivars. Microwave cooking also exhibited significantly higher TPC (1.2‐ ~ 2.0‐fold), TAC (2.0‐ ~ 3.2‐fold), DPPH (1.3‐ ~ 2.5‐fold), and FRAP (1.5‐ ~ 2.4‐fold) than steam cooking for black and purple rice cultivars. There was a strong positive correlation among these bioactive compounds and the antioxidant activities (p < .01). Our study indicated that the TPC, TAC, DPPH, and FRAP of all rice examined were remarkably decreased after cooking, and the extent of the decrease depended on the rice cultivar and cooking method.

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Section: Resultsmentioning

confidence: 99%

Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant

Thuengtung

Ogawa

2020

Food Science & Nutrition

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“…The optimal temperature in both methods ranges from 79-84 o C. If cooking is done above that temperature, there will be decrease in physical quality of amylose and amylopectin in rice (Yang et al, 2016). This aff ects ratio of amylose and amylopectin which will then aff ect texture and hardness of rice after cooking (Patindol et al, 2010).…”

Section: Cooking Propertiesmentioning

confidence: 99%

Effect of Cooking Methods and Rice Variety on the Sensory Quality and Consumer Acceptance

Adi

Rifqi

Adriani

et al. 2020

MGI

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Rice is the staple food of Indonesian which has superior taste which made it rooted in the eating culture in Indonesia. Nowadays, there is still limited research comparing cooking methods in various rice varieties. This study aim to analyze the eff ect of various cooking methods and rice variety on sensory quality. There were two cooking methods tested, traditional method that combines boiling and steaming, and rice cooker steaming method. Sensory test (quality characteristic) and acceptance test were measured using hedonic scale on 30 semi-trained panelist to evaluate the eff ect of cooking method on four rice variety, that are white rice Berlian Sae, white rice Super Slyp, brown rice, and black rice. Statistical test used was ANOVA and continued with Duncan test. Results showed diff erences in ratio of water and cooking time of various types of rice with diff erent methods. White rice (Slyp Super) with conventional cooking methods was more acceptable to panelist with the characteristics of bright colors, smell, neutral taste, and delicate texture. There was a signifi cant diff erence in panelist acceptance based on type of rice (p<0.05) which brown rice and black rice had lower acceptability than white rice. There was no signifi cant diff erence in acceptance by cooking method (p>0.05), but there was a tendency that traditional method has higher acceptability. Color indicator became main indicator for panelist determined overall acceptability, so that it can be considered in the development of rice cooking methods.

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“…Rice is one of the major cereals throughout the world and is consumed daily in the traditional Asian diet (Yang et al, ). Rice is commonly consumed as a whole grain after cooking in boiling water (Okabe, ).…”

Section: Introductionmentioning

confidence: 99%

“…Stickiness of cooked rice is influenced by several factors, such as variety, degree of milling (Saleh & Meullenet, ), and moisture content (Kim et al, ; Ogawa, Wood, Whitehand, Orts, & Gleen, ), as well as amylose/amylopectin ratio (Juliano, ; Juliano, Onate, & Del Mundo, ; Takeda, Hizukuri, & Juliano, ), and protein and lipid contents (Okadome, Toyoshima, Shimizu, Akinaga, & Ohtsubo, ). Environmental conditions also influence rice stickiness, such as storage after harvest (Meullenet, Champagne, Bett, McClung, & Kauffmann, ), cooking (Yang et al, ), cultivation climate (Okamoto & Horino, ), and genetic properties (Kobayashi & Tomita, ; Kobayashi, Tomita, Yu, Takeuchi, & Yano, ; Takeuchi et al, ).…”

Section: Introductionmentioning

confidence: 99%

Measurement of cooked rice stickiness with consideration of contact area in compression test

Yang

Park

Jang

et al. 2018

Journal of Texture Studies

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The cooked rice stickiness is conventionally measured as the maximum detachment force required to separate the probe from the sample, after compression on the platform of a texture analyzer. A corrected stickiness (the measured stickiness force divided by the contact area) was newly created to avoid the deviation of stickiness influenced by the contact area varying with the rice sample's irregularity, regarding shape and size. The contact area could be estimated from the volume, density, and thickness of the samples. The compression force triggering the stickiness was also converted to the corrected compression force (the force divided by the contact area). Two varieties of rice (short‐grain rice and glutinous rice) were cooked with different amount of water to prepare the samples with various stickiness levels. The contact area was mostly higher in the glutinous rice than short‐grain rice. The contact area increased with the cooking water amount. Three parameters were compared such as the stickiness (the measured force), the primarily corrected stickiness (the corrected stickiness at a fixed value of compression force), and the secondarily corrected stickiness (the corrected stickiness at a fixed value of the corrected compression force). The difference between the rice samples was the most pronounced in the secondarily corrected stickiness. The correlation between the instrumental and sensorial stickiness was also the highest in the secondarily corrected stickiness. Conclusively, the new corrected parameters enhanced the sample discrimination capability and the agreement with the sensorial stickiness than the uncorrected stickiness. Practical applications Stickiness is the important quality factor associated with cooked rice preferences. Instrumental stickiness is a detaching force of the preliminarily compressed rice grain by cylindrical probe of texture testing equipment. When it comes to a force measurement, the contact area is usually considered to convert the force to stress. But, for the samples like cooked rice grain, with smaller contact area than that of probe, the contact area is not easy to know because it is not simply the probe bottom area. So the contact area had not been employed to measure cooked rice stickiness. In this study, an established method was devised to figure out the contact area. The corrected stickiness by considering the contact area proved to be more accurate than the original stickiness through sensory evaluation.

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Effects of Leached Amylose and Amylopectin in Rice Cooking Liquidon Texture and Structure of Cooked Rice

Abstract: Effects of leached amylose (AM) and amylopectin (AP) on textural and morphological properties of cooked

Cited by 25 publications

References 29 publications

Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant

Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant

Effect of Cooking Methods and Rice Variety on the Sensory Quality and Consumer Acceptance

Measurement of cooked rice stickiness with consideration of contact area in compression test

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