Use of Mixolab in Predicting Rice Quality

Xie, Lihong; Chen, Neng; Tang, Shaoqing; Luo, Jianxun; Jiao, Guiai; Hu, Peisong

doi:10.1094/cchem-06-10-0090

Cited by 13 publications

(11 citation statements)

References 15 publications

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“…When exposing the dough to double mixing and temperature (heating by 4 C/min) constraints, a decrease of the consistency was first noticed, as a consequence of protein weakening. Our results regarding the wholegrain rice flour comply with Xie et al (2011) who indicated a mean C2 value of 0.7 Nm when investigating the quality of 183 rice samples collected from 15 different provinces of China. The addition of egg and soy protein products increased the ability of the wholegrain rice flour dough to retain water, resulting in higher torque values at temperature increase (Table 3).…”

Section: Thermo-mechanical Properties Of Doughssupporting

confidence: 88%

“…The second part of the Mixolab curve resembles the Rapid ViscoAnalyser (RVA) curve. According to Xie et al (2011), Mixolab is a reliable alternative for RVA when testing starch behavior. C3 is the first peak registered in the stage 3 of the Mixolab curve and is a measure of starch gelatinization (Torbica et al, 2010).…”

Section: Thermo-mechanical Properties Of Doughsmentioning

confidence: 99%

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Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour

Pătraşcu

Banu

Vasilean

et al. 2016

Food sci. technol. int.

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The effect of protein addition on the rheological, thermo-mechanical and baking properties of wholegrain rice flour was investigated. Gluten, powdered eggs and soy protein concentrate were first analyzed in terms of rheological properties, alone and in admixture with rice flour. The temperature ramp tests showed clear differences in the rheological behavior of the batters supplemented with different proteins. The highest thermal stability was observed in case of soy protein samples. Frequency sweep tests indicated significant improvements of the rheological properties of rice flour supplemented with 15% gluten or soy proteins. The thermo-mechanical tests showed that, due to the high fat contents and low level of free water, the dough samples containing powdered eggs exhibited the highest stability. Addition of gluten resulted in a significant decrease of the dough development time, whereas samples with powdered eggs and soy proteins were more difficult to hydrate. The incorporation of proteins into the rice flour-based dough formulations significantly affected starch behavior by decreasing the peak consistency values. Concerning the quality of the rice flour-based breads, soy protein addition resulted in lighter crumb color and increased texture attributes, samples with gluten had better resilience and adhesiveness, whereas breads with egg protein were less brittle.

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Section: Thermo-mechanical Properties Of Doughssupporting

confidence: 88%

Section: Thermo-mechanical Properties Of Doughsmentioning

confidence: 99%

Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour

Pătraşcu

Banu

Vasilean

et al. 2016

Food sci. technol. int.

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show abstract

“…This study characterized cooking quality properties of 211 diverse rice accessions based on 25 cooking quality variables including those routinely tested in grain quality evaluation programs (AC, GT, PC, and RVA parameters) along with specialized traits to capture viscoelastic properties measured by rheometry (Table 1 ) and textural properties measured by TPA. Previous publications indicate that many of these variables are correlated [e.g., Chung et al 2011 , Singh et al 2006 , Bao et al 2006 , Allahgholipour et al 2006 , Vandeputte et al 2003 , Tan and Corke 2002 , Xie et al 2011 , Martin and Fitzgerald 2002 ] and may thus be treated as redundant variables. In this study, it was determined that 10 of the 25 variables were highly correlated ( r > 0.75 or r < − 0.75, Table 2 ).…”

Section: Resultsmentioning

confidence: 99%

Multivariate-based classification of predicting cooking quality ideotypes in rice (Oryza sativa L.) indica germplasm

Cuevas

Domingo

Sreenivasulu

2018

Rice

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BackgroundFor predicting texture suited for South and South East Asia, most of the breeding programs tend to focus on developing rice varieties with intermediate to high amylose content in indica subspecies. However, varieties within the high amylose content class may still be distinguishable by consumers, who are able to distinguish texture that cannot be differentiated by proxy cooking quality indicators.ResultsThis study explored a suite of assays to capture viscosity, rheometric, and mechanical texture parameters for characterising cooked rice texture in a set of 211 rice accessions from a diversity panel and employed multivariate approaches to classify rice varieties into distinct cooking quality classes. Results suggest that when the amylose content range is narrowed to the intermediate to high classes, parameters determined by rheometry and RVA become diagnostic. Modeled parameters distinguishing cooking quality ideotypes within the same range of amylose classes differ in textural parameters scored by a descriptive sensory panel.ConclusionsOur results reinforced the notion that it is important to define cooking quality classes in indica subtypes based on multidimensional parameters, by going beyond amylose predictions. These predictive cooking models will be handy in capturing cooking and eating quality properties that address consumer preferences in future breeding programs. Policy implications of such findings may lead to changes in criteria used in assessing grain quality in the intermediate to high amylose classes.Electronic supplementary materialThe online version of this article (10.1186/s12284-018-0245-y) contains supplementary material, which is available to authorized users.

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“…Collar [56] reported a high correlation of the viscosity during cooking and cooling as determined with the RVA with delayed bread staling and high sensory scores of fresh bread. RVA and Mixolab were reported to be highly correlated [39] , [57] . Thus, component 1 of the PCA reported in the present work might be used as a predictor of good sensory quality and bread-firming behavior during storage.…”

Section: Resultsmentioning

confidence: 99%

The Shutdown of Celiac Disease-Related Gliadin Epitopes in Bread Wheat by RNAi Provides Flours with Increased Stability and Better Tolerance to Over-Mixing

et al. 2014

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Celiac disease is a food-sensitive enteropathy triggered by the ingestion of wheat gluten proteins and related proteins from barley, rye, and some varieties of oat. There are no interventional therapies and the only solution is a lifelong gluten-free diet. The down-regulation of gliadins by RNAi provides wheat lines with all the gliadin fractions strongly down-regulated (low-gliadin). The technological properties of doughs prepared from the low-gliadin lines indicated a general weakening effect, although some of the lines displayed similar properties to that of the wild-type lines. In contrast, the stability was increased significantly in some of the transgenic lines, indicating better tolerance to over-mixing. Results reported here are the first analyses of the mixing and bread-making quality of the wheat lines with all gliadin fractions strongly down-regulated. Flour from these lines may be an important breakthrough in the development of new products for the celiac community. These lines might be used directly or blended with other non-toxic cereals, as raw material for developing food products that can be safely tolerated by CD patients and others with gluten intolerance or gluten sensitivity, incrementing the range of available food products and enhancing their diet.

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Use of Mixolab in Predicting Rice Quality

Cited by 13 publications

References 15 publications

Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour

Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour

Multivariate-based classification of predicting cooking quality ideotypes in rice (Oryza sativa L.) indica germplasm

The Shutdown of Celiac Disease-Related Gliadin Epitopes in Bread Wheat by RNAi Provides Flours with Increased Stability and Better Tolerance to Over-Mixing

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