Development of Advanced Physical Measurement Method for Individual Cooked Rice. Part 2. Palatability Evaluation for Japonica Rice Grains based on Multiple Physical Measurements of Individual Cooked Rice Grain.

Okadome, Hiroshi; Toyoshima, Hidechika; Suto, Mitsuru; Andó, István; Numaguchi, Kenji; Horisue, N.; Ohtsubo, Ken’ichi

doi:10.3136/nskkk.45.398

Cited by 35 publications

(20 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…5,22) Adhesion (L3) as related to the determined sensory stickiness of the surface layer of a cooked rice grain by the low-compression test is an important instrumental index of the stickiness of cooked rice grains. 22) We have previously determined the adhesion (L3) of cooked world-wide rice (Asahi, 1.07; Hitomebore, 1.62; Koshihikari, 1.78; Hakucho-mochi, 2.12; Nakateshinsenbon, 1.04; Hoshiyutaka, 0.38; IR2061, 0.11; Kalijira, 0.37; Motoboi, 0.21; Sari-queen, 0.62; Wita7, 0.22; and Yumetoiro, 0.29) measured by the low-compression test (25%) with a Tensipresser.…”

Section: Physical Properties Of the Cooked Rice Grainsmentioning

confidence: 99%

“…The pasting properties of each rice flour sample was evaluated by an RVA-3D, rapid visco analyzer (Newport Scientific, Wariwood, Australia) by the method of Toyoshima et al 21) The RVA test for rice was adopted as an approved method (AACC Official Method 61-02, 1995). The physical properties of the cooked rice were determined with a Myboy Tensipresser (Taketomo Electric Corp., Tokyo, Japan) by the method of Okadome et al 22) The adhesive properties of cooked rice grains were measured with the Tensipresser using low-compression (25%) test program for adhesion (L3).…”

Section: )mentioning

confidence: 99%

See 1 more Smart Citation

Search for Cell-Wall-Degrading Enzymes of World-Wide Rice Grains by PCR and Their Effects on the Palatability of Rice

Nakamura

Machida

Ohtsubo

2012

Bioscience, Biotechnology, and Biochemistry

View full text Add to dashboard Cite

Section: Physical Properties Of the Cooked Rice Grainsmentioning

confidence: 99%

Section: )mentioning

confidence: 99%

Search for Cell-Wall-Degrading Enzymes of World-Wide Rice Grains by PCR and Their Effects on the Palatability of Rice

Nakamura

Machida

Ohtsubo

2012

Bioscience, Biotechnology, and Biochemistry

View full text Add to dashboard Cite

“…Rice cooked in Japanese style should have appropriate stickiness and elasticity. This preference explains the high popularity of japonica rice, koshi-hikari, sasa-nishiki, and akita-komachi (Matsuo et al, 2002, Okadome et al, 1998.…”

Section: Characteristics Of Japanese Dietmentioning

confidence: 99%

Texture and Rheology in Food and Health

Nishinari

2009

FSTR

View full text Add to dashboard Cite

The importance of texture control in food and health in Japan was discussed on the occasion of the celebration of the 100 th anniversary of Japanese immigration to Brazil. Dietary patterns in both countries, recent research activities, and governmental recommendation of food intake are also described, including some historical changes. Recent advances in study on texture terms, functional foods, food gels, and gelling process in the food science and technology in Japan are also reviewed.Keywords: hydrocolloids, gel, texture, rheology, language, mastication, deglutition *To whom correspondence should be addressed. E-mail: nisinari@life.osaka-cu.ac.jp IntroductionAlong with flavor, aroma, appearance, and color, texture is one of the most important determining factors for the palatability of foods, and therefore many studies have been conducted on the texture of foods. The importance of texture and the wide-ranging research are the reasons why the 1

show abstract

“…Measurement for physical properties of cooked rice grains Measurement of hardness, stickiness and adhesion of cooked rice was performed according to the method by Okadome (Okadome et al, 1998). Ten grams of rice grains was cooked with 16 g of water in an aluminum cup.…”

Section: Introductionmentioning

confidence: 99%

“…Crumb firmness was then determined on a Tensipresser (Myboy System, Taketomo electric incorporated, Japan). Sliced bread was compressed to 25% of its original height (AACC, 2000), and the firmness was measured as peak force of compression.Measurement for physical properties of cooked rice grains Measurement of hardness, stickiness and adhesion of cooked rice was performed according to the method by Okadome (Okadome et al, 1998). Ten grams of rice grains was cooked with 16 g of water in an aluminum cup.…”

mentioning

confidence: 99%

Effects of Rice Properties on Bread Made from Cooked Rice and Wheat Flour Blend

Iwashita

Suzuki

Miyashita

et al. 2011

FSTR

View full text Add to dashboard Cite

Cooked rice bread was made with cooked rice substituted for 0 to 30% of the wheat flour. Eleven rice cultivars were used to clarify the effects of rice properties on specific loaf volume (SLV). The cooked rice bread had higher SLV than the bread without substitution, except for bread made with rice having highamylose content. The maximum specific loaf volume (Max SLV) of cooked rice bread was calculated using SLV loaf volumes. Max SLV was negatively correlated with amylose content and rice hardness, while rice stickiness factors were positively correlated with Max SLV. Because amylose content affects rice hardness and stickiness, amylose content appears to play a key role on SLV. Most of the popular rice cultivars in Japan are sticky and soft, with intermediate amylose content, and yields cooked rice bread with high volume.Keywords: bread, cooked rice, amylose, specific loaf volume, rice property *To whom correspondence should be addressed. E-mail: tomoyaok@affrc.go.jp IntroductionRice is a staple food in Japan. However, rice consumption by Japanese has decreased in recent years, and this is becoming an economic problem (Ministry of Agriculture, Forestry and Fisheries, 2007). The development of processed food made with rice flour is reportedly expanding rice consumption (Yoza et al., 2008). On the other hand, many Japanese tend to eat bread for breakfast and lunch as a result of the introduction of European and American eating habits. The Japanese government has recommended the introduction of rice flour bread for school lunches in elementary and junior high schools in order to expand the consumption of rice. Bread making with rice flour has therefore developed and has been widely reported a,b, Araki et al., 2009.However, rice flour bread does not rise as much as wheat flour bread (Ogawa et al., 2003, Yamauchi et al., 2004. Ordinary rice flour bread has a lower volume than wheat flour bread, as the glutenin and gliadin necessary for the gluten net in the bread structure are not present in rice. Most rice flour bread is therefore made with gluten powder and other additives in order to improve bread volume, but gluten powder is often produced from imported wheat, and this is unsuitable for improving Japanese food self-sufficiency.Many researchers have made efforts to produce essential structures using compounds other than gluten in non-wheat bread (Moore et al., 2006, Gallagher et al., 2004. Hydrocolloids such as hydroxy propyl methylcellulose (HPMC) yield non-wheat flour bread with good volume (Cato et al., 2004, Lazaridou et al., 2007. Gujral used cyclodexitrinase or glucose oxidase to improve the quality of rice bread (Gurjal et al., 2003(Gurjal et al., , 2004, while Takahashi treated rice grains with hydrolytic enzymes (Takahashi et al., 2009). Although these methods were effective for producing rice bread, they require specialized equipment and are associated with high financial cost.We previously reported a method for making bread with Koshihikari cooked rice substituted for part of the wheat flour (Ok...

show abstract

Development of Advanced Physical Measurement Method for Individual Cooked Rice. Part 2. Palatability Evaluation for Japonica Rice Grains based on Multiple Physical Measurements of Individual Cooked Rice Grain.

Cited by 35 publications

References 0 publications

Search for Cell-Wall-Degrading Enzymes of World-Wide Rice Grains by PCR and Their Effects on the Palatability of Rice

Search for Cell-Wall-Degrading Enzymes of World-Wide Rice Grains by PCR and Their Effects on the Palatability of Rice

Texture and Rheology in Food and Health

Effects of Rice Properties on Bread Made from Cooked Rice and Wheat Flour Blend

Contact Info

Product

Resources

About