Analysis of the tastes of brown rice and milled rice with different milling yields using a taste sensing system

Tran, Thi Uyen; Suzuki, Keitaro; Okadome, Hiroshi; Homma, Seiichi; Ohtsubo, Ken’ichi

doi:10.1016/j.foodchem.2004.02.007

Cited by 91 publications

(10 citation statements)

References 27 publications

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“…This was in agreement with most other reports. For example, Uyen Tran et al and Park et al reported that milling led to higher pasting viscosities of rice. In both brown and white rice, AAC was highly positively correlated with pasting properties (HPV, CPV, SB) (Table ), indicating amylose acted as an important factor affecting flour paste viscosity in both brown and white rice.…”

Section: Resultsmentioning

confidence: 99%

Relationships Between Cooking Properties and Physicochemical Properties in Brown and White Rice

Gunaratne

Gan

et al. 2018

Starch Stärke

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Brown rice presently attracts a growing number of customers due to its perceived health benefits, but its cooking properties differ from white rice. This study aims to investigate the relationship between physicochemical properties and cooking properties of brown rice and white rice. Brown rice samples generally are found to have higher thousand kernel weight, and minimum cooking time, but lower length/breadth ratio, pasting viscosity values (except setback), swelling power, water uptake ratio, gruel solid loss, cooked length/breadth ratio, and elongation ratio than white rice. Brown and white rice from the same cultivar show some differences regarding their gelatinization properties. The cooking property differences between brown and white rice may be explained by impact of embryo and protection by bran layers. Correlation analysis indicate that cooking properties are little correlated to the flour physicochemical properties, except minimum cooking time. Although apparent amylose content show strong correlations with most flour physicochemical properties, gelatinization temperature may be preferred to be used for prediction of minimum cooking time in both brown and white rice.

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Section: Resultsmentioning

confidence: 99%

Relationships Between Cooking Properties and Physicochemical Properties in Brown and White Rice

Gunaratne

Gan

et al. 2018

Starch Stärke

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“…E-tongue devices have been successfully used to classify food matrices based on their physico-chemical and sensorial characteristics (Uyen Tran et al, 2004;Benjamin et al, 2012;Peres et al, 2011). Our PCA results showed that chemical compositions in individual groups of MH63 and T1C-19 were very similar.…”

Section: Discussionmentioning

confidence: 87%

Transgenic cry1C⁎ gene rough rice line T1C-19 does not change the host preferences of the non-target stored product pest, Rhyzopertha dominica (Fabricius) (Coleoptera: Bostrichidae), and its parasitoid wasp, Anisopteromalus calandrae (Howard) (Hymenoptera: Pteromalidae)

Sun

Yan

Zhang

et al. 2015

Ecotoxicology and Environmental Safety

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“…Ninety percent of the free sugar in rice grain is sucrose, and more than 60% of this sugar is present in the outer layer of the rice grain. Thus, the sucrose content of brown rice is generally higher than that of milled (white) rice [28]. Furthermore, various health-promoting effects of phospholipids such as lowering cholesterol and cardiovascular risk, inhibiting metastasis, regulating inflammatory reactions, and improving immunological functions have been reported [27].…”

Section: Discussionmentioning

confidence: 99%

Metabolomics Provides Quality Characterization of Commercial Gochujang (Fermented Pepper Paste)

et al. 2016

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To identify the major factors contributing to the quality of commercial gochujang (fermented red pepper paste), metabolites were profiled by mass spectrometry. In principal component analysis, cereal type (wheat, brown rice, and white rice) and species of hot pepper (Capsicum annuum, C. annuum cv. Chung-yang, and C. frutescens) affected clustering patterns. Relative amino acid and citric acid levels were significantly higher in wheat gochujang than in rice gochujang. Sucrose, linoleic acid, oleic acid, and lysophospholipid levels were high in brown-rice gochujang, whereas glucose, maltose, and γ-aminobutyric acid levels were high in white-rice gochujang. The relative capsaicinoid and luteolin derivative contents in gochujang were affected by the hot pepper species used. Gochujang containing C. annuum cv. Chung-yang and C. frutescens showed high capsaicinoid levels. The luteolin derivative level was high in gochujang containing C. frutescens. These metabolite variations in commercial gochujang may be related to different physicochemical phenotypes and antioxidant activity.

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Analysis of the tastes of brown rice and milled rice with different milling yields using a taste sensing system

Cited by 91 publications

References 27 publications

Relationships Between Cooking Properties and Physicochemical Properties in Brown and White Rice

Relationships Between Cooking Properties and Physicochemical Properties in Brown and White Rice

Transgenic cry1C⁎ gene rough rice line T1C-19 does not change the host preferences of the non-target stored product pest, Rhyzopertha dominica (Fabricius) (Coleoptera: Bostrichidae), and its parasitoid wasp, Anisopteromalus calandrae (Howard) (Hymenoptera: Pteromalidae)

Metabolomics Provides Quality Characterization of Commercial Gochujang (Fermented Pepper Paste)

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