Stickiness in Foods: A Review of Mechanisms and Test Methods

Adhikari, Benu; Howes, Tony; Bhandari, Bhesh; Trương, Bá Vương

doi:10.1081/jfp-100002186

Cited by 284 publications

(167 citation statements)

References 69 publications

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“…In the case of rice during cooking, negative capillary pressure is usually developed in the entire liquid space resulting in an increased tensile strength of the wet particles (Papadakis and Bahu 1992). Adhikari et al (2001) reported a formation of bridges that would eventually transform into solid bridges, thus creating strong binding forces. These bridges are believed to be of starch and protein molecular bonds that was reported by Chrastil (1990), Griffin (1990 and1993) causing the increase in cooked rice stickiness.…”

Section: Cooked Rice Texture Propertiesmentioning

confidence: 99%

“…Stickiness of cooked rice is usually manifested by a sequence of events, based on the extent of occupation of spaces by water occurring during cooking and the interaction of rice (Adhikari et al 2001). Initially, where liquid occupied only part of the total space between rice kernels, strong liquid bridges along the wetting surface are believed to develop.…”

Section: Cooked Rice Texture Propertiesmentioning

confidence: 99%

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Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling

Saleh

Meullenet

2013

J Food Sci Technol

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Rice milling plays a key factor in determining rice quality and value. Therefore accurate quality assessments are critical to the rice industry. This study was undertaken to assess the effect of exposing rice to elevated temperatures during milling, on cooked rice texture and rice flour pasting properties. Two long (Cybonnett and Francis) and one medium (Jupiter) rice (oryzae sativa L.) cultivars were milled using McGill laboratory mill for 30 and 40 s after warmed up the mill before milling. Four different milling temperatures per milling duration were achieved. Cooked rice texture properties were assessed using a uniaxial compression test and rice flour pasting properties measured using a TA-2000 rheometer. Results of this study showed that exposure of rice to high temperatures during milling significantly decreased cooked rice firmness. An increase in milled rice temperature after milling from 10.0 to 13.3°C resulted in a 5.4 and 8.1 N decrease in cooked rice firmness. Although not always significant, the increase in milled rice temperature during milling resulted in an increase in cooked rice stickiness. The increase in milling temperature also showed significant increase in rice flour pasting properties. Changes in rice functional characteristics were attributed to the changes occurring to rice chemical constituents due to temperature exposure as indicated by the increase in rice protein hydrophobicity. Proteins are known to affect rice starch water holding capacity and other starch gelatinization properties.

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Section: Cooked Rice Texture Propertiesmentioning

confidence: 99%

Section: Cooked Rice Texture Propertiesmentioning

confidence: 99%

Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling

Saleh

Meullenet

2013

J Food Sci Technol

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“…This is more of a surface characteristic and depends on a combined effect of adhesive and cohesive forces, and others including viscosity and viscoelastic as well (Adhikari et al 2001).…”

Section: Adhesivenessmentioning

confidence: 99%

“…The interaction of water with solids has been mentioned as the prime cause of adhesiveness in low-moisture foods (Adhikari et al 2001). The lowest adhesiveness was found in yellow pellets fried at 170°C for 2.5 min or 190°C for 1.5 min; while, yellow samples fried at 150°C for 0.5 min had the highest adhesiveness.…”

Section: Adhesivenessmentioning

confidence: 99%

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Effect of deep-fat frying on sensory and textural attributes of pellet snacks

2012

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In this paper, the effects of several frying parameters on the quality of indirect expanded snacks were studied. Pellets, in two colors of yellow and green, were deep-fat fried at 150, 170, and 190°C for 0.5, 1.5, 2.5, 3.5, and 4.5 min; then, subjected to uniaxial compression test and sensory analysis. The results showed that hardness, fracture force and apparent modulus of elasticity reduced with increase in frying time and temperature due to puffing samples and decrease in crust thickness. In contrast, higher frying temperature improved the crispness of samples. Panelists preferred the flavor, color, and total acceptance of yellow samples to the green ones. Moreover, principal component analysis (PCA) of instrumental and sensory data provided important information for the correlation of objective and sensory properties.

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Lactose: Chemistry, Processing, and Utilization

Hourigan

Lifran

et al. 2013

Advances in Dairy Ingredients

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Stickiness in Foods: A Review of Mechanisms and Test Methods

Cited by 284 publications

References 69 publications

Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling

Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling

Effect of deep-fat frying on sensory and textural attributes of pellet snacks

Lactose: Chemistry, Processing, and Utilization

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