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

Abstract

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.

Evaluation of Physicochemical and Cooking Characteristics of Rice (Oryza sativa L.) Landraces of Lamjung and Tanahun Districts, Nepal

“…They also reported that higher amylose content has less crystalline structure and has low gelatinisation temperature. According to Wu et al [ 18 ], rice with high amylose content has an intermediate or low gelatinisation temperature whereas rice with low or waxy amylose content has a high or low gelatinisation temperature. Cuevas and Fitzgerald [ 26 ] reported that gelatinisation temperature as an indicator of cooking time and shorter cooking time are of great importance as it saves significant fuel amount.…”

“…It was determined using the Ranghino method, where milled rice samples 2 g were placed in a 100 ml beaker and cooked in boiling hot water bath at 95 o C in 20 ml of water. The optimum cooking time was estimated by pressing the cooked rice samples between two glass slides at regular intervals till no white starch core was left [ 18 ].…”

Optimization of Process Paramaters of Parboiled Black Rice Using Response Surface Methodology

“…This cooking time was already closed to IR64 white rice cultivar (23 minute). 18 The texture parameter (hardness and chewiness) of optimum condition was also softer than normal black rice.…”

Mutations of OsPLDa1 Increase Lysophospholipid Content and Enhance Cooking and Eating Quality in Rice

“…At present, the consumption of brown rice grains is increasing because of its health benefits [20]. However, the presence of an anti-nutrient agent (phytic acid) and poor eating quality makes it hard for the consumers to accept brown rice as a substitute for white rice.…”