Effect of amylose content on structure, texture and α-amylase reactivity of cooked rice

Lu, Shan; Cik, Tan-Tiong; Lii, Cheng-yi; Lai, Phoency F.-H.; Chen, Hua‐Han

doi:10.1016/j.lwt.2013.05.028

Cited by 64 publications

(39 citation statements)

References 23 publications

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“…Para a medida instrumental da textura, o cozimento das amostras (10 g de arroz e 17 g de água, em placa de Petri) foi realizado em panela elétrica automática (PA 5 Prime Britânia), com 350 mL de água. A firmeza e a adesividade foram determinadas nos grãos à temperatura aproximada de 60ºC, em texturômetro TA-XT plus (Stable Micro Systems, Godalming, Inglaterra), por compressão uniaxial (Lu et al, 2013) de 10 grãos inteiros, a 95% da altura inicial, com sensor cilíndrico de 40 mm de diâmetro, velocidade pré-teste de 2 mm s -1 , velocidade do teste de 0,5 mm s -1 , velocidade pós-teste de 0,5 mm s -1 , força de gatilho de 3 g, e distância entre o sensor e a plataforma de análise de 5 mm. A máxima força de compressão (N) indicou a firmeza, e a energia de adesão do retorno do sensor indicou a adesividade (N s).…”

Section: Methodsunclassified

“…O efeito do conteúdo de amilose sobre a adesividade foi inverso. Tais resultados estão coerentes com a literatura (Bassinello & Naves, 2006;Vieira & Rabelo, 2006;Lu et al, 2013;Tian et al, 2014). 'Douradão', apesar do conteúdo de amilose muito baixo, mostrou grãos cozidos firmes e adesivos.…”

Section: Amido Amilose ----------------------------------------------unclassified

“…Consideraram-se relevantes os atributos (vetores) com coeficientes de correlação superiores a 0,6 (valor absoluto) com cada CP. Para a explicação (38,76%) do CP1, contribuíram: a aparência solta (correlação positiva), a pegajosidade, o brilho e a maciez (correlação negativa); assim, a CP1 representou a importância do atributo textura, na caracterização de arroz cozido, conforme outros estudos (Martin & Fitzgerald, 2002;Mestres et al, 2011 (Lu et al, 2013). 'Douradão', diferentemente do resultado da medida de firmeza instrumental (Tabela 3), mostrou-se macio na avaliação sensorial (Tabela 4).…”

Section: Amido Amilose ----------------------------------------------unclassified

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Características sensoriais, físicas e químicas e aceitação de arroz irrigado ou de terras altas

Pagnan

Bassinello

Prudêncio

2015

Pesq. agropec. bras.

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Resumo -O objetivo deste trabalho foi caracterizar química, física e sensorialmente três genótipos de arroz polido de cultivo irrigado e cinco de terras altas. Determinaram-se: a composição centesimal, o amido, a amilose, a temperatura de gelatinização (Tg), a absorção de água ao cozimento, a cor, a textura instrumental, o perfil sensorial e a aceitação de atributos. A composição centesimal e o teor de amido variaram entre os genótipos. O 'Moti' e a linhagem N2583 foram classificados como cerosos, 'Douradão' apresentou amilose muito baixa, e os demais genótipos, amilose baixa. 'Irga 417', 'Moti' e AB101002 apresentaram Tg baixa; 'Douradão', alta; e os demais, intermediária. O 'Moti' e a linhagem N2583 crus apresentaram os maiores valores de L*; no entanto, após o cozimento, esses valores diminuíram e foram idênticos em todos os genótipos. 'Arroz-da-terra' apresentou maior a*, 'BRS Primavera' e N2583 apresentaram maior b*; e após o cozimento, houve redução desses valores. Na análise sensorial, destacaram-se 'AN Cambará', por pontos escuros e formato alongado; AB101002, 'Irga 417' e 'BRS Primavera', pela firmeza, cor branca e grãos soltos, que foram bem aceitos; e o 'Moti', por ser pegajoso, macio e com brilho, foi o menos aceito. Os atributos sensoriais do arroz são mais associados a características químicas, intrínsecas ao genótipo, do que à atribuição de plantio a terras altas ou irrigadas.Termos para indexação: Oryza sativa, amilose, análise descritiva quantitativa, temperatura de gelatinização, textura. Sensory, physical and chemical characteristics, and acceptance of lowland or upland riceAbstract -The objective of this work was to evaluate the chemical, physical, and sensory properties of three polished rice genotypes of irrigated and five of upland cropping systems. The proximate composition, starch, amylose, gelatinization temperature (GT), water absorption during cooking, color, instrumental texture, sensory profile, and acceptance of attributes were determined. The proximate composition and starch content varied among genotypes. 'Mochi' rice and the lineage N2583 were classified as waxy; 'Douradão' showed very low amylose, and the other genotypes showed intermediate amylose. 'Irga 417', 'Mochi' rice, and AB101002 showed a low GT; 'Douradão', a high GT; and the others, an intermediate GT. Raw 'Mochi' rice and the lineage N2583 showed the highest L* values; however, after cooking, these values reduced and were identical for all genotypes. 'Arroz-da-terra' had the highest a* value, and 'BRS Primavera' and N2583, the highest b*; after cooking, there was a reduction of these values. In sensory analysis, 'AN Cambará' stood out by dark spots and long format; AB101002, 'Irga 417' and 'BRS Primavera', by firmness, white color, and loose grains, which had good acceptance; and 'Mochi' rice, by its stickness, softness and brightness, was the less appreciated. The rice sensory attributes are most associated with chemical characteristics, intrinsic to the genotype, than with the grain attribution to upland or irrigat...

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Section: Methodsunclassified

Section: Amido Amilose ----------------------------------------------unclassified

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Características sensoriais, físicas e químicas e aceitação de arroz irrigado ou de terras altas

Pagnan

Bassinello

Prudêncio

2015

Pesq. agropec. bras.

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“…The framework of rice grains lose its support, and the structure of rice grains become very loose, which results in the formation of a fluffy, soft and nonsticky texture of cooked rice (Lu et al, 2013). The microstructures of samples RSE are illustrated in Fig.6d-f.…”

Section: Textural Propertiesmentioning

confidence: 99%

Effects of Leached Amylose and Amylopectin in Rice Cooking Liquidon Texture and Structure of Cooked Rice

Liu

Sun

Mao

et al. 2016

Braz. arch. biol. technol.

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“…The main reason to apply only one cooking method as well as using unpolished rice sample was due the difficulties of obtaining sufficient amounts of wild rice mature seeds from the wild for operating milling process. Moreover, those unpolished cooked rice grains were evaluated and their texture characteristics determined using TPA which is able to contribute reliable values of texture parameters from a small amount of cooked rice grains (Lu et al, 2013. The pasting properties obtained from RVA (required smaller sample size) are able to indicate the quality of those wild rice flours if being used a suitable rice processing operation (Perdon et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Grain quality of Australian wild rice (compared to domesticated rice)

Tikapunya¹

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Wild rice may be an important resource for rice food security. Studies of the grain quality of wild rices may facilitate their use in rice breeding. Australian wild rice populations have been shown to be genetically distinct from those found elsewhere indicating that they may be a potential source of valuable alleles for rice improvement. To date, two taxa belonging to the A genome clade have been described in Australia: wild rice taxa A (Oryza rufipogon like) and wild rice taxa B (Oryza meridionalis like). To explore the grain quality of these wild rices from their natural environment, a collection from eleven sites within 300 kms north of Cairns, Queensland, Australia at the beginning of the dry season in May 2014 and 2015 was evaluated.Analysis of the physical traits of three Australian wild rice taxa revealed that the wild A genome taxa were of a size that could be classified as extra-long paddy rice with grains that were long or medium while Oryza australiensis was categorized as a long paddy rice with short grain. Australian wild rice grains were coloured and varied from light red brown to dark brown while domesticated rice is brighter. Due to the difficulty of obtaining sufficient mature wild rice seeds as well as the colour of the wild rice, further analysis of grain quality was conducted on unpolished wild rice. Starch molecular structures of Australian wild rice were very different from those of domesticated rice. They had a high amylose content with a larger proportion of shorter amylose chains and a lower proportion of amylopectin chains DP ≤ 10 to DP ≤ 24 lead to a higher gelatinization temperatures as well as requiring a longer cooking time. However, the starch molecular structures of Australian wild rice meet the criteria for slowly digestible starch indicating a potentially higher nutritional value.Cooking behaviours of the unpolished rice were related to the different bran layer characteristics and starch molecular structures.Cooked O. australiensis has the lowest hardness even though it had a higher amylose content and required a longer cooking time. Cooked wild rice taxa B also had a lower hardness compared to unpolished commercial rices, suggesting that the histological structures of the wild rice grain caryopsis may differ from that of domesticated rice.However, the amylose content still played an essential role contributing to stickiness of the cooked unpolished rice. Pasting properties of these unpolished rice flours suggested less retrograded starch in pastes of Australian wild rice especially in O. australiensis. Among the wild rice A genome taxa, wild rice taxa A had a lower pasting viscosity than wild rice taxa B early in gelatinization. However, the final viscosity of the former was slightly higher.ii Furthermore, the pasting behaviour of wild rice taxa B was more similar to that of Oryza sativa L.cv. Nipponbare (japonica rice). The eating characteristics of wild rice taxa B compared to commercial wild rice (Zizania aquatic L), Oryza sativa L.cv. Nipponbare, and seven unpolish...

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Effect of amylose content on structure, texture and α-amylase reactivity of cooked rice

Cited by 64 publications

References 23 publications

Características sensoriais, físicas e químicas e aceitação de arroz irrigado ou de terras altas

Características sensoriais, físicas e químicas e aceitação de arroz irrigado ou de terras altas

Effects of Leached Amylose and Amylopectin in Rice Cooking Liquidon Texture and Structure of Cooked Rice

Grain quality of Australian wild rice (compared to domesticated rice)

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