Physicochemical Properties related to Palatability Evaluations of Cooked Rice (I)

Tani, Takashi; Yoshikawa, Seiji; Chikubu, Shinjiro; Horiuchi, Hisashi; Endo, Itaru; Yanase, Hajime

doi:10.4327/jsnfs1949.22.452

Cited by 11 publications

(5 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Strong loadings on factor 1 indicate probable linear relationships among these attributes and measurements. A positive relationship between break- Taiwan L 24.9 ± 0.1 6.8 ± 0.2 7.0 ± 0.0 Low down and stickiness has been reported (Tani et al 1969). A negative relationship of amylose with breakdown and positive relationships with amylographic final viscosity and setback also have been reported (Juliano 1964a, Juliano andPascual 1980).…”

Section: Principal Factor Analysesmentioning

confidence: 94%

Correlation Between Cooked Rice Texture and Rapid Visco Analyser Measurements

et al. 1999

View full text Add to dashboard Cite

Cereal Chem. 76(5):764-771Although amylose content is considered the most important determinant of cooked rice texture, this constituent falls short as a predictor, because cultivars with similar amylose contents may differ in textural properties. Thus, amylography is used as one of a battery of tests, in addition to measuring amylose content, to improve differentiation of cultivars. The purpose of our study was to determine how well amylography conducted with a Rapid Visco Analyser (RVA) serves as a predictor of cooked rice texture, alone and in combination, with amylose content. Textural properties of 87 samples representing short-, medium-, and long-grain rice cultivars were assessed by descriptive sensory and instrumental texture profile (TPA) analyses and related to RVA measurements.None of the cooked rice textural attributes, whether measured by descriptive analysis or TPA, were modeled by RVA with high accuracy (i.e., high r 2 ). Sensory texture attributes cohesiveness of mass, stickiness, and initial starchy coating and TPA attribute adhesiveness had the strongest correlations with RVA measurements. Setback explained most of the variance attributed to models describing these attributes; the strongest correlation was with cohesiveness of mass (r = 0.69; equivalent to coefficient of determination, r 2 = 0.47). Inclusion of amylose and protein contents in regression analyses did not strengthen models. Exclusion of samples that cook atypically, based on amylose content or gelatinization temperature types, slightly improved the accuracy of RVA measurements for predicting cooked rice texture.

show abstract

Section: Principal Factor Analysesmentioning

confidence: 94%

Correlation Between Cooked Rice Texture and Rapid Visco Analyser Measurements

et al. 1999

View full text Add to dashboard Cite

show abstract

“…RVA is a commonly conducted physiochemical property test used to predict cooked rice texture (Tani et al 1969;Sandhya Rani and Bhattacharya 1995;Champagne et al 1999). Table IV lists the RVA measurements for crop years 1 and 2.…”

Section: Differences In Rva Measurements Between Crop Years 1 Andmentioning

confidence: 99%

Sensory Characteristics of Diverse Rice Cultivars as Influenced by Genetic and Environmental Factors

Champagne

Bett‐Garber

McClung³

et al. 2004

Cereal Chem

View full text Add to dashboard Cite

Cereal Chem. 81(2):237-243An understanding of how genetic, preharvest, and postharvest factors affect the sensory characteristics of rice will help producers and processors meet the needs of specific customers and foster the development of a diversified rice market. In this study, differences in the texture and flavor of 17 diverse cultivars related to genetic differences were characterized and the stability of their flavor and texture from one crop year to the next was determined. Sensory attributes of cooked rice were measured by panelists using descriptive sensory analysis methodology. Cooked texture of the cultivars varied widely and correlated well with amylose content with correlation coefficient (r) values in the range 0.76-0.97 for 11 of the 14 attributes. Flavor attribute intensities were low and similar among cultivars, with the exception of grain flavor. Grain flavor ranged in intensity from 2.2 to 4.9 and correlated highly and negatively with amylose content (-0.88). Roughness and hardness were the only textural attributes which were significantly different (P < 0.05) in the crop year 2 cultivar set compared to the crop year 1 set with the higher values of these two attributes in crop year 2 being explained primarily by protein contents being ≈3% higher. Hay-like, sweet aromatic, sour, and astringent were the only flavor attributes which were significantly (P < 0.05) different between the crop year sets. Ward's Cluster Analysis grouped the cultivars into five clusters with cultivars belonging to each cluster having common texture and flavor characteristics. Changes in assignment to clusters from one crop year to the next allowed assessment of the stabilities of the sensory impact of the cultivars to environmental factors.

show abstract

“…and o.t.+2 methods of cooking, the cooked samples of PP rice in the rice cooker method also had the least pressed area. The pressed area of cooked rice for 10-min Extensive research has been carried out to clarify the relationship between the palatability evaulation of cooked rice and physicochemical properties of rice (Tani et al 1969). The palatability characteristics of raw rices were mostly governed by the total amylose (Juliano et al 1965(Juliano et al , 1972, insoluble amylose (Manohar Kumar et al 1976;Bhattacharya et a1 1978) and the amylopectin contents (Perez and Juliano 1979).…”

Section: Parboiled Rice Samplesmentioning

confidence: 99%

A Pressing‐device to Measure the Texture of Cooked Rice

Pillaiyar¹,

Mohandoss²

1981

Journal of Texture Studies

View full text Add to dashboard Cite

Cooked rice held between glass plates was pressed by dropping a 2.5 kg load from a predetermined height. A significant variation (1.90 to 3.45 cm2) in the pressed area for raw cooked samples was found. Cooking methods exerted a significant influence on the pressed area. The pressed area of the cooked rice and the L/B ratio of uncooked samples correlated positively. This test significantly differentiated parboiled rices. The pressed area correlated negatively with the temperature of parboiling. Besides the varieties, the cooking methods and the testing time significantly influenced the pressed area of parboiled samples, thus indicating the reliability of this test even under varying testing conditions.

show abstract

Physicochemical Properties related to Palatability Evaluations of Cooked Rice (I)

Cited by 11 publications

References 0 publications

Correlation Between Cooked Rice Texture and Rapid Visco Analyser Measurements

Correlation Between Cooked Rice Texture and Rapid Visco Analyser Measurements

Sensory Characteristics of Diverse Rice Cultivars as Influenced by Genetic and Environmental Factors

A Pressing‐device to Measure the Texture of Cooked Rice

Contact Info

Product

Resources

About