Effect of cooking method and variety on the sensory quality of rice

Crowhurst, Daniel G.; Creed, Philip

doi:10.1046/j.1471-5740.2001.d01-3.x

Cited by 19 publications

(13 citation statements)

References 11 publications

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“…This effect may be prevented by soaking the rice prior to cooking as described 304 Consumer preference for cooking method is dependent on the rice variety being consumed. For 317 example, the acceptance of long grain and Thai Jasmine rice was higher when cooked by 318 absorption, producing stickier, firmer, drier rice with a more acceptable flavour and appearance 319 while Basmati rice was preferred when cooked in excess water (Crowhurst & Creed, 2001). 320…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

Review of the effects of different processing technologies on cooked and convenience rice quality

Turner

Fitzgerald

et al. 2017

Trends in Food Science & Technology

144

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19Background 20Commercially available convenience rice such as retorted, quick cooking or frozen rice suffers 21 from sensory deficiencies compared to home cooked rice. The mechanisms causing deterioration in 22 texture and flavour during convenience rice processing are, in many cases, poorly understood. 23 Scope and Approach 24This review describes pre-cooking methods including washing and soaking, cooking methods 25 including cooking in excess water, by absorption and by high pressure, and post-cooking 26 technologies including cooling, freezing, retorting, canning, drying and storage, as well as the 27 influence of each process on physical properties and sensory attributes of cooked rice. 28 Key findings and conclusions 29Water diffusion and starch leaching, which occur in many processing steps, are important factors 30 affecting cooked rice quality. Soaking saves energy by reducing cooking time. Cooking by 31 absorption increases stickiness, but does not ensure uniform moisture distribution compared to 32 cooking in excess water, thus is not applicable for rice manufacturers. Leached amylose during 33 soaking and cooking affects hardness and stickiness of cooked rice significantly. Non-thermal 34 treatments such as high pressure soaking and cooking has potential to improve rice sensory 35 M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPTAbstract 2 properties compared to high temperature treatments, which change colour and flavour of 36 convenience rice. Drying and freezing results in a porous structure resulting in spongy texture after 37 rehydration and thawing, respectively. During storage, starch retrogradation deteriorates texture, but 38 can be retarded by high pressure processing or storage below the glass transition temperature. Much 39 is known about processing factors that affect freshly cooked rice, but more substantial knowledge of 40 how processing steps affect the structure property relationships and sensory properties of 41 convenience rice will assist manufacturers to specifically design products to meet the ever growing 42 consumer demands for convenience food. 43 44

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Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

Review of the effects of different processing technologies on cooked and convenience rice quality

Turner

Fitzgerald

et al. 2017

Trends in Food Science & Technology

144

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“…Cooked rice texture is affected by a wide range of factors, such as the amylose content7, postharvest processing8 and cooking method9. For example, the method used to cook rice can vary between different regions, and is often specific to a varietal type910.…”

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confidence: 99%

“…For example, the method used to cook rice can vary between different regions, and is often specific to a varietal type910. South and East Asians always cook rice in a rice cooker with using a particular ratio of water (the absorption method); Indians prefer cooking rice by boiling it in excess water, and Americans like cooking rice in large amounts of water which is then drained.…”

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confidence: 99%

The molecular structural features controlling stickiness in cooked rice, a major palatability determinant

Fitzgerald

Prakash

et al. 2017

Sci Rep

110

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The stickiness of cooked rice is important for eating quality and consumer acceptance. The first molecular understanding of stickiness is obtained from leaching and molecular structural characteristics during cooking. Starch is a highly branched glucose polymer. We find (i) the molecular size of leached amylopectin is 30 times smaller than that of native amylopectin while (ii) that of leached amylose is 5 times smaller than that of native amylose, (iii) the chain-length distribution (CLD: the number of monomer units in a chain on the branched polymer) of leached amylopectin is similar to native amylopectin while (iv) the CLD of leached amylose is much narrower than that of the native amylose, and (v) mainly amylopectin, not amylose, leaches out of the granule and rice kernel during cooking. Stickiness is found to increase with decreasing amylose content in the whole grain, and, in the leachate, with increasing total amount of amylopectin, the proportion of short amylopectin chains, and amylopectin molecular size. Molecular adhesion mechanisms are put forward to explain this result. This molecular structural mechanism provides a new tool for rice breeders to select cultivars with desirable palatability by quantifying the components and molecular structure of leached starch.

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“…Cooked rice texture is affected by a wide range of factors, such as the amylose content (Bhattacharya & Juliano, 1985), postharvest processing (Champagne et al, 1998) and cooking method (Crowhurst & Creed, 2001). For example, the method used to cook rice can vary between different regions, and is often specific to a varietal type (Champagne et al, 2010;Crowhurst & Creed, 2001).…”

Section: Introductionmentioning

confidence: 99%

“…For example, the method used to cook rice can vary between different regions, and is often specific to a varietal type (Champagne et al, 2010;Crowhurst & Creed, 2001). South and East Asians always cook rice in a rice cooker with using a particular ratio of water (the absorption method); Indians prefer cooking rice by boiling it in excess water, and Americans like cooking rice in large amounts of water which is then drained.…”

Section: Introductionmentioning

confidence: 99%

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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Effect of cooking method and variety on the sensory quality of rice

Cited by 19 publications

References 11 publications

Review of the effects of different processing technologies on cooked and convenience rice quality

Review of the effects of different processing technologies on cooked and convenience rice quality

The molecular structural features controlling stickiness in cooked rice, a major palatability determinant

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

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