Effects of distribution, structure and interactions of starch, protein and cell walls on textural formation of cooked rice: A review

Yin, Xianting; Chen, Xiaoyu; Hu, Jiali; Zhu, Ling; Zhang, Hui; Hong, Yan

doi:10.1016/j.ijbiomac.2023.127403

Cited by 7 publications

(4 citation statements)

References 107 publications

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“…However, many aspects regarding the effects of warming on rice thermal properties and cooked rice texture remain incompletely understood, especially the alterations in starch structure at multiple levels. Furthermore, the multi-level structure of rice starch is related to variety characteristics and susceptible to environmental factors [ 43 , 44 ]. In our study, we only conducted a preliminary exploration into the effect of warming on the crystalline structure of starch and the weight distribution of debranched starch in 2022.…”

Section: Resultsmentioning

confidence: 99%

Experimental Warming Increased Cooked Rice Stickiness and Rice Thermal Stability in Three Major Chinese Rice Cropping Systems

Yang,

Chen,

Xiong

et al. 2024

Foods

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Climate warming is a critical environmental issue affecting rice production. However, its effects on cooked rice texture and rice thermal properties remain unstudied in China. To address this gap, we conducted a two-year multi-site field warming experiment using free-air temperature increase facilities across three major Chinese rice cropping systems. Interestingly, warming had a minimal impact on the hardness of cooked rice, while it significantly increased stickiness by an average of 16.3% under warming conditions. Moreover, compared to control treatments, rice flour exhibited a significant increase in gelatinization enthalpy, onset, peak, and conclusion temperatures under warming conditions, with average increments of 8.7%, 1.00 °C, 1.05 °C, and 1.17 °C, respectively. In addition, warming significantly declined the amylose content, remarkedly elevated the protein content and relative crystallinity, and altered the weight distribution of the debranched starch. Correlation analysis revealed significant relationships between cooked rice stickiness, rice flour thermal properties, amylose content, protein content, and partial starch structures. Therefore, warming-induced alterations in rice composition and starch structure collectively enhanced cooked rice stickiness and rice thermal stability.

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Section: Resultsmentioning

confidence: 99%

Experimental Warming Increased Cooked Rice Stickiness and Rice Thermal Stability in Three Major Chinese Rice Cropping Systems

Yang,

Chen,

Xiong

et al. 2024

Foods

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“…Appearance + Smell + T exture + T aste Baldo, Osmancik, and Cammeo had 6.30, 7.20, and 6.20 g protein per 100 g according to their labelling information. Cooked rice with higher protein was reported to have a transparent appearance [23].…”

Section: Overallacceptability =mentioning

confidence: 99%

“…Osmancik has the lowest amylose amount among the three varieties (Table 1). Higher amylose content in rice generally results in a harder texture when rice is cooked [23]. Hence lower amylose in Osmancik lead to a less hard texture when cooked with the Salma method and it was liked by panelists.…”

Section: Overallacceptability =mentioning

confidence: 99%

“…Isopropyl myristate of samples prepared with Salma technique was higher than that of Pilaf method. Rice structure changes and components migrate during cooking, and within grains gaps are formed and they have a channel role for transport of these components [23]. In Pilaf method, rst rice was roasted with oil which forming a layer on the surface of grains before addition of water, and this layer formation might have caused less migration of isopropyl myristate.…”

Section: Volatile Compoundsmentioning

confidence: 99%

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A Comparative Analysis of Sensory Properties, Flavour Profiles, and Fatty Acids in Three Popular Turkish Rice Varieties

Pirnia,

Dağıstan,

Sarıkaya

et al. 2024

Preprint

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Rice dish is a complex food item with different dimensions affected by variety, cooking technique, and presence of other ingredients together with their interactions. In this study, rice dishes were prepared with Baldo, Osmancik, and Cammeo rice varieties, and with butter, olive oil, margarine, and sunflower oil by Salma and Pilaf cooking techniques. Samples prepared with Osmancik-Salma method-olive oil (O-S-O), Baldo-Pilaf method-olive oil (B-P-O), and Cammeo-Salma method-olive oil (C-S-O) were the top three dishes in terms of overall acceptability scores. Squalene, limonene, isopropyl myristate, cyclotetradecane, acetic acid, acetol, and nonanal were detected volatiles in rice dishes. Methyl oleate, methyl palmitate, methyl linoleate, methyl stearate, methyl palmitoleate, methyl linolenate, and methyl eicosanate were the common fatty acid components in rice dishes and olive oil. Methyl benzoate and benzaldehyde were quantified in the samples with Salma technique but not in the sample cooked with Pilaf method. Complicated chemical reactions among rice components like Maillard reaction, caramelization reaction, lipid oxidation, thermal degradation, enzymatic/non-enzymatic hydrolysis are closely associated to the cooked rice aroma development. This study is the first study to investigate volatiles, and fatty acid derived compounds of rice dishes cooked with Baldo, Osmancik, and Cammeo varieties with Salma and Pilaf procedure accompanied with sensory evaluation.

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A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye

Pirnia,

Dagıstan,

Sarıkaya

et al. 2024

Food Biophysics

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Effects of distribution, structure and interactions of starch, protein and cell walls on textural formation of cooked rice: A review

Cited by 7 publications

References 107 publications

Experimental Warming Increased Cooked Rice Stickiness and Rice Thermal Stability in Three Major Chinese Rice Cropping Systems

Experimental Warming Increased Cooked Rice Stickiness and Rice Thermal Stability in Three Major Chinese Rice Cropping Systems

A Comparative Analysis of Sensory Properties, Flavour Profiles, and Fatty Acids in Three Popular Turkish Rice Varieties

A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye

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