Influence of Water‐to‐Rice Ratio on Cooked Rice Flavor and Texture

Bett‐Garber, Karen L.; Champagne, Elaine T.; Ingram, D.A.; McClung, Anna M.

doi:10.1094/cchem-84-6-0614

Cited by 48 publications

(35 citation statements)

References 12 publications

(10 reference statements)

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“…It is noteworthy that rices samples in this study are cooked with a range of water/rice ratios. Greater amounts of water decrease the rice hardness (Bett-Garber, Champagne, Ingram & McClung, 2007), and it is seen here that the hardness difference between rice samples decreases with increased water/rice ratio. a b …”

Section: Tpa Of Cooked Rice Grainsmentioning

confidence: 56%

Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch

Prakash

Nicholson

et al. 2016

Carbohydrate Polymers

114

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Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch.Carbohydrate Polymers http://dx.doi.org/10. 1016/j.carbpol.2016.03.045 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. and dynamic rheological testing) using a set of 18 varieties of rice with a wide range in amylose content (0 -30%). The panellists' results indicated that hardness and stickiness were the two most discriminating attributes among 13 tested textural attributes. The consistency coefficient (K * ) and loss tangent (tan δ) from a dynamic frequency sweep were used to compare with hardness and stickiness tested by TPA and sensory panellists, showing that using K * to express hardness, and tan δ to express stickiness, are both statistically and mechanistically meaningful. The instrumental method is rationalized in terms of starch structural differences between rices: a higher proportion of both amylose and long amylopectin branches with DP 70-100 causes a more elastic and less viscous texture, which is readily understood in terms of polymer dynamics in solution.

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Section: Tpa Of Cooked Rice Grainsmentioning

confidence: 56%

Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch

Prakash

Nicholson

et al. 2016

Carbohydrate Polymers

114

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“…Therefore higher temperature soaking needed to be stopped when moisture content of the rice reached ≈30%. Factors affecting water absorption of the rice kernels include surface area, amylose, and protein levels, and the temperature used for soaking (Bett-Garber et al 2007). Factors affecting water absorption of the rice kernels include surface area, amylose, and protein levels, and the temperature used for soaking (Bett-Garber et al 2007).…”

mentioning

confidence: 99%

Effect of Presoaking on Textural, Thermal, and Digestive Properties of Cooked Brown Rice

Han

Lim

2009

Cereal Chem

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Cereal Chem. 86(1):100-105Brown rice kernels (japonica type) were soaked in water at different temperatures (25 or 50°C) before cooking to a moisture content of 20 or 30%. Soaked brown rice was cooked in either the soaking water (SW) or in distilled water (DW) (rice solids to water ratio 1:1.4). Color, texture, and in vitro digestive properties of the cooked rice were examined. When the soaking temperature was higher (50°C vs. 25°C), water absorption and starch leaching were greater. To reach 20% moisture, the rice required 1 hr of soaking at 50°C but 2 hr of soaking at 25°C. Both the moisture content of the soaked rice and the soaking temperature affected the texture of the cooked brown rice. Rice that attained 20% moisture content during soaking was harder and less adhesive when cooked compared with rice that attained 30% moisture cpontent. The rice soaked at 50°C was slightly softer but more adhesive when cooked than rice soaked at 25°C. The soaking temperature and moisture content of the rice kernels also affected the digestive properties of the cooked rice. The cooked brown rice that had attained 30% moisture before cooking was digested to a greater extent than rice that had attained 20% moisture. Even at equal moisture content, the rice soaked at the higher temperature (50°C) was digested more readily. It was assumed that the amount of soluble material leached during soaking differed according to the soaking temperature and moisture content, which subsequently affected the texture and digestive properties of the cooked brown rice. The rice cooked in its own soaking water was harder and more adhesive, had higher levels of resistant starch (RS), and exhibited smaller glycemic index (GI) values than its counterpart cooked with distilled water. This result indicated that the soluble material leached during soaking made the cooked rice harder and less digestible, perhaps due to interactions between these molecules and the gelatinized rice during cooking. 2 Corresponding authors. (Han)

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Section: Tpa Of Cooked Rice Grainsmentioning

confidence: 56%

“…Among all these cooking methods, the amount of water added to the grain is one of the major factors that influence cooked rice texture (Bett-Garber, Champagne, Ingram & McClung, 2007;Juliano & Perez, 1983). Long-grain cultivars tend to require more water than mediumgrain and short-grain types (Khan & Ali, 1985).…”

Section: Cooking Methodsmentioning

confidence: 99%

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Understanding the texture of cooked rice from the molecular, instrumental and sensory levels

Li¹

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In recent years, consumer preferences have shifted towards better-quality rice, particularly towards varieties with good eating quality. Texture is an extremely important attribute for cooked rice and has been used as an indicator for consumer acceptance. Cooked rice texture is affected by a wide range of factors, such as the amylose content, postharvest processing, the milling ratio, the cooking method, etc., but the actual molecular reasons for the texture of cooked rice grains are still unclear. Since texture has been defined as a multidimensional characteristic that only humans can perceive, define, and measure, sensory descriptive analysis is a useful tool for characterizing texture properties of cooked rice. However, the cost associated with training and maintaining a descriptive panel has prompted many researchers to evaluate less costly and less time-consuming approaches. The overall objectives of this thesis are to explore the molecular mechanisms for the hardness and stickiness of cooked rice grains, increase understanding of the human textural perception of cooked rice, and develop an improved instrumental method to evaluate and/or predict the texture of cooked rice.The first chapter of this thesis reviews current understanding of the texture of cooked rice, which involves the factors affecting rice texture, the evaluation methods for cooked rice texture, and the scientific questions generating from the literature review and associating to the overall objectives of this thesis.In chapter 2, statistically and causally meaningful relationships are established between starch molecular structure (the molecular size distribution of whole (branched) starch and the chain length distribution of debranched starch) and texture (hardness and stickiness) of cooked rice grains. The amounts of amylose chains with degree of polymerization (DP) 100-20000, and of long amylopectin chains, positively correlate with hardness, while amylopectin chains with DP<70 and amylose molecular size both show negative correlations with hardness (p<0.05).There is also a significant negative correlation between stickiness and the amounts of long amylopectin chains (p<0.01). For rices with similar amylose content, the amount of amylose chains with DP 1000-2000 positively correlates with hardness while size negatively correlates with hardness (p<0.05). This indicates for the first time that, regardless of amylose content, rice varieties with smaller amylose molecular sizes and with higher proportions of

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Influence of Water‐to‐Rice Ratio on Cooked Rice Flavor and Texture

Cited by 48 publications

References 12 publications

Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch

Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch

Effect of Presoaking on Textural, Thermal, and Digestive Properties of Cooked Brown Rice

Understanding the texture of cooked rice from the molecular, instrumental and sensory levels

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