Effect of Different Cooking Conditions on the Pasting Properties of Flours of Glutinous Rice Varieties from Lao People’s Democratic Republic

Nawaz, Malik Adil; Fukai, S.; Bhandari, Bhesh

doi:10.1080/10942912.2015.1092163

Cited by 21 publications

(26 citation statements)

References 47 publications

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“…The glutinous rice starch consists almost entirely of amylopectin (Zeng et al 2016). When cooked, the grain usually loses its original shape and becomes very sticky (Nawaz et al 2016a). On the other hand, non-glutinous rice starch contains amylose as well as amylopectin, and the cooked grain tends to retain its shape and is less sticky (Nawaz et al 2016a;Li et al 2016).…”

Section: Cooked Rice Kernelsmentioning

confidence: 99%

“…When cooked, the grain usually loses its original shape and becomes very sticky (Nawaz et al 2016a). On the other hand, non-glutinous rice starch contains amylose as well as amylopectin, and the cooked grain tends to retain its shape and is less sticky (Nawaz et al 2016a;Li et al 2016). It is understood that starch is stickier than protein (Hamaker et al 1991).…”

Section: Cooked Rice Kernelsmentioning

confidence: 99%

“…RVA analysis of the rice has been reported to interpret the pasting properties to the cooking qualities of rice (Nawaz et al 2016a). However, during RVA analysis the grain needs to be ground to flour.…”

Section: Introductionmentioning

confidence: 99%

“…Waxy rice contains branched amylopectin and becomes very sticky after cooking. However, non-waxy rice contains straightchain amylose and is less sticky (Nawaz et al 2016a).…”

Section: Introductionmentioning

confidence: 99%

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Processing and quality of glutinous rice

Nawaz¹

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The loss of stickiness of aged glutinous rice is one of the quality issues. This thesis examined the various factors that could affect the loss of stickiness of glutinous rice and potential pre-treatments and storage conditions that could be helpful to maintain the stickiness during storage. In this work, the effect of modified atmospheric packaging and various pre-processing treatments such as alkali washing, starch modification, and parboiling were assessed.Initially, the effect of different rehydration temperatures (30 to 50ºC) and cooking times (2.7 to10.7 min) at 95ºC on the pasting properties of flour of three glutinous varieties (TDK11, TDK8, and Hom Mali Niaw) was investigated using the RVA. Increased soaking temperature and time resulted in reduced pasting temperature for all varieties. Extended holding at a cooking temperature (95ºC) had a more significant (P<0.05) effect on final gel viscosity.Rice is usually consumed in the form of whole grains. Therefore, it is important to study the cooking kinetics of whole rice grain. To study the water uptake rate and cooking kinetics of TDK8 (fresh and aged) and TDK11, a novel in situ method using Thermal Mechanical Compression Test (TMCT) attached to a texture analyzer was developed. The TMCT cooking method was found valid for in situ analysis of rice cooking by using sample sizes as small as 0.50 g.A new method (X-ray photoelectron spectroscopy) employed to quantify the surface composition of raw and cooked rice grains showed that the surface of uncooked grains of glutinous (TDK11) rice had a higher content of protein and lipids (49.7 and 36.2 %, respectively) to starch (13.4 %) compared the bulk composition (protein ~ 6.6 %, lipids ~ 0.8 %, and starch ~ 92.6 %). Protein was hypothesized to contribute to the loss of stickiness. An alkali washing with different concentrations of NaOH (0 to 0.2 %) of milled grains of TDK8 and Doongara resulted in a significant (P<0.05) increase in the stickiness and hardness of cooked rice grains, and final viscosity of rice flour, and a decrease in the amount of retrograded starch. In another study, the acetylation of starch in the whole grain of TDK8 and Doongara was achieved using various acetic anhydride concentrations (1-7 g per 100 g of milled grains in 225 mL of water). Results showed that acetylation reduced the crystallinity of starch with a significant (P<0.05) reduction in peak and final viscosities, and reduced thermal transition temperatures and enthalpy. Furthermore, the texture of cooked grains was softer and more adhesive. A significant reduction in the glycemic index (GI) of acetylated samples was also observed using the in vitro digestion method.iii Parboiling of TDK8 and TDK11 was undertaken using various soaking mediums water (control), 3 % NaCl solution and 0.2 % acetic acid solution. These saline and acetic acid soakings improved the milling efficiency (39 to 41 % HRY for TDK8 and 48 to 53 % HRY for TDK11) when compared to the control (26 % HRY for TDK8 and 29 % HRY TDK11). Saline and acetic acid soaking re...

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Section: Cooked Rice Kernelsmentioning

confidence: 99%

Section: Cooked Rice Kernelsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Waxy rice contains branched amylopectin and becomes very sticky after cooking. However, non-waxy rice contains straightchain amylose and is less sticky (Nawaz et al 2016a).…”

Section: Introductionmentioning

confidence: 99%

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Processing and quality of glutinous rice

Nawaz¹

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“…The material slurries are subjected to high temperature and mechanical shear stress which further disrupts starch granules in the grains, resulting in amylose leaching out and alignment (Ragaee and Abdel-Aal, 2006) and then reaching to a minimum viscosity or trough viscosity. The third property is the extent of paste congelation while cooling (Nawaz et al, 2015).…”

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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Rheological behavior of batter and quality of gluten‐free bread based on nonglutinous rice flour and tartary buckwheat flour

Chen

et al. 2022

Cereal Chem

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Background and objectives To evaluate gluten‐free breadmaking potential from nonglutinous rice flour (RF) of different amylose contents and tartary buckwheat flour (TBF), physicochemical properties, batter rheology, and quality of bread from mixture of RF from three popular varieties in China (YF47RF, LJ294RF, AKRF) with different replacement of TBF (0%, 10%, 20%, 30%) were investigated. Findings TBF could obviously improve nutritional pattern for its higher contents of protein, fat, and ash, but lesser starch than RF, and these were corresponding to its higher water holding capacity and lower pasting energy. AKRF showed both the lowest pasting temperature and gelling power, which was in well accordance with its highest amylose content and finest particle size. Mixolab test showed that none effect was seen in development time for both LJ294RF and AKRF with TBF replacement, while water absorption decreased. Lower starch gelatinization was observed in RF with the replacing of TBF, especially for YF47RF and LJ294RF. When increasing replacement of TBF to 30%, protein network of AKRF and YF47RF was found damaged, whereas starch retrogradation promoted for LJ294RF, and starch stability for AKRF enhanced. Meanwhile, batters from mixture of RF and 20% replacement of TBF presented higher stickiness. Conclusions The composite breads from both LJ294RF and YF47RF with the replacement of TBF presented lower hardness and higher springiness than AKRF, suggesting that they could be suitable for RF/TBF breadmaking. Significance and novelty Taken together, results confirmed that RF from some specific varieties and TBF are excellent combination to make gluten‐free bread.

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Effect of Different Cooking Conditions on the Pasting Properties of Flours of Glutinous Rice Varieties from Lao People’s Democratic Republic

Cited by 21 publications

References 47 publications

Processing and quality of glutinous rice

Processing and quality of glutinous rice

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

Rheological behavior of batter and quality of gluten‐free bread based on nonglutinous rice flour and tartary buckwheat flour

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