Chemometric analysis of cooked rice texture in relation to starch fine structure and leaching characteristics

Patindol, James; Gu, Xiaofang; Wang, Ya‐Jane

doi:10.1002/star.200900181

Cited by 79 publications

(53 citation statements)

References 28 publications

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“…They also found that hardness showed significant negative correlation with stickiness, showing that hardness was positively correlated with amylose content, whereas stickiness was negatively correlated with amylose content . This is consistent with other reports (Cameron & Wang, 2005;Patindol, Gu & Wang, 2010). …”

Section: Textural Properties Of Cooked Rice Grainssupporting

confidence: 94%

“…The textural attributes of cooked milled rice are of prime importance to its eating quality. Texture is a multi-parameter sensory property, with hardness and stickiness as the most commonly determined parameters for cooked rice (Patindol, Gu & Wang, 2010). In addition to sensory evaluation by human panels, textural properties of cooked rice are most commonly measured by instruments such as a textural analyser (Cameron & Wang, 2005;Champagne et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

“…Texture is a multi-faceted sensory property, with hardness and stickiness as the most commonly determined and discriminable textural properties of cooked rice (Li, Prakash, Nicholson, Fitzgerald & Gilbert, 2016b;Patindol, Gu & Wang, 2010). Rice is the only major cereal that is most often consumed in the form of whole grain after cooking.…”

Section: Introductionmentioning

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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Section: Textural Properties Of Cooked Rice Grainssupporting

confidence: 94%

Section: Introductionmentioning

confidence: 99%

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

Li¹

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“…The textural attributes of cooked milled rice are of prime importance to its eating 37 quality. Texture is a multi-parameter sensory property, with hardness and stickiness as the 38 most commonly determined parameters for cooked rice (Patindol, Gu & Wang, 2010). In 39 addition to sensory evaluation by human panels, textural properties of cooked rice are most 40 commonly measured by instruments such as a textural analyser (Cameron & Wang, 2005; 41…”

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confidence: 99%

The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains

et al. 2016

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Please cite this article as: Li, H., Prakash, S., Nicholson, T.M., Fitzgerald, M.A., Gilbert, R.G., The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains, Food Chemistry (2015), doi: http://dx.doi.org/10.1016/j.foodchem. 2015.09.112 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. 1The importance of amylose and amylopectin fine structure for

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“…Low amylose levels are associated with cohesive, tender, and glossy cooked rice (Juliano, 1971). Conversely, high levels of amylose cause rice to absorb more water and consequently expand comparatively more during cooking and the grains tend to cook dry, fluffy, and separate (Juliano, 1971;Fitzgerald et al, 2009a;Patindol et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Grain Amylose Content and its Stability over Seasons in a Selected Set of Rice Varieties Grown in Sri Lanka

Abeysekera

Premakumara

Bentota³

et al. 2017

J Agric Sciences

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Chemometric analysis of cooked rice texture in relation to starch fine structure and leaching characteristics

Cited by 79 publications

References 28 publications

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

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

The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains

Grain Amylose Content and its Stability over Seasons in a Selected Set of Rice Varieties Grown in Sri Lanka

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