Effects of Degree of Milling, Drying Condition, and Final Moisture Content on Sensory Texture of Cooked Rice

Lyon, B. G.; Champagne, Elaine T.; Vinyard, Bryan T.; Windham, William R.; Barton, Franklin E.; Webb, B. D.; McClung, Anna M.; Moldenhauer, K. A. K.; Linscombe, Steven D.; McKenzie, K. S.; Kohlwey, David E.

doi:10.1094/cchem.1999.76.1.56

Cited by 103 publications

(68 citation statements)

References 8 publications

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“…As shown in Fig. 4.1, the score plot shows that the two principal components (PC), PC1 and PC2, (Lyon et al, 1999;Park, Kim & Kim, 2001), and also further confirmed the wide-accepted conclusion that high-amylose rice tends to have hard and less sticky texture, and vice versa. On the other hand, it also is seen that the presence of extreme samples (waxy and high-amylose rices) make the classification of low-amylose rices difficult; hardness and stickiness are two most discriminable attributes when rices with a wide range of amylose content are applied.…”

Section: Human Perception Of Cooked Rice Texturesupporting

confidence: 70%

“…Champagne et al (1998) reported that the instrumentally measured textural properties were not significantly affected by the drying conditions, with the exception of cohesiveness. Lyon et al (1999) also reported a similar conclusion, that drying conditions did not significantly affect the textural properties of cooked rice.…”

Section: Postharvest Processing Conditionsmentioning

confidence: 55%

“…This training time is described as necessary so as to enable the panel to be universal, that is, to be able to evaluate all types of products (Meilgaard, Carr & Civille, 2006 (Rousset, Pons & Pilandon, 1995). Later, a widely used terminology was developed in the late 1990s (Lyon, Champagne, Vinyard & Windham, 2000;Lyon et al, 1999;Meullenet, Gross, Marks & Daniels, 1998 ).…”

Section: Descriptive Sensory Evaluationmentioning

confidence: 99%

“…Cooked rice texture is affected by a wide range of factors, such as the amylose content (Juliano, Onate & Del Mundo, 1972), postharvest processing (Champagne et al, 1998), the milling ratio (Lyon et al, 1999;Park, Kim & Kim, 2001), and the cooking method (Leelayuthsoontorn & Thipayarat, 2006). Since texture has been defined as a multidimensional characteristic that only humans can perceive, define, and measure (Szczesniak, 1987), sensory descriptive analysis has been shown to be a useful tool for characterizing the textural properties of cooked rice.…”

Section: Introductionmentioning

confidence: 99%

“…Descriptive sensory analysis is an objective tool used to characterize textural traits of foods (Meilgaard, Carr & Civille, 2006). The technique has been used extensively for determining the effect of different growing and/or processing conditions on sensory properties of rice (Champagne et al, 2010;Lyon, Champagne, Vinyard & Windham, 2000;Lyon et al, 1999). However, the cost associated with training and maintaining a sensory panel has prompted many researchers to evaluate less costly and less time-consuming instrumental approaches.…”

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: Human Perception Of Cooked Rice Texturesupporting

confidence: 70%

Section: Postharvest Processing Conditionsmentioning

confidence: 55%

Section: Descriptive Sensory Evaluationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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Environmental Sustainability in Food Processing

Roy

Orikasa

Nakamura

et al. 2013

Sustainable Food Processing

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Implications of microwave drying using 915 MHz frequency on rice physicochemical properties

Smith¹,

Atungulu²,

Sadaka

et al. 2018

Cereal Chem

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Background and objectives High moisture content (MC) rough rice was dried using an industrial microwave (MW) operated at a frequency of 915 MHz, and the impacts of the drying on the rice physicochemical properties were investigated. The treatments were performed at MW power levels 5, 10, and 15 kW, treatment durations 4, 6, and 8 min and for rice at initial MC of 24% (w.b.) and bed thicknesses 5, 10, and 15 cm. Near infrared spectroscopy and a rapid visco‐analyzer were used to assess the milled rice protein content, surface lipid content (SLC), total color difference (TCD), and rice peak and final viscosities. Findings The effect of increasing MW specific energy was statistically significant for all of the responses studied. Increasing MW specific energy resulted in an increase in measured rice SLC, protein content, and final and peak viscosities. Responses increased to a maximum then decreased at specific energies over 800 kJ/kg‐grain. The opposite profile was true for TCD. The TCD decreased as a result of increasing MW specific energy to a trough at 533.33 kJ/kg‐grain then increased at specific energies over 600 kJ/kg‐grain. The effect of varying rice bed thicknesses was not statistically significant. Conclusions It is vital to select appropriate MW specific energy to maintain the rice physicochemical properties. Significance and novelty Using MW heating with a frequency at 915 MHz provides new avenues to scale up the MW heating technology for rice drying; this may allow rapid, one‐pass rice drying while maintaining important quality characteristics.

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Effects of Degree of Milling, Drying Condition, and Final Moisture Content on Sensory Texture of Cooked Rice

Cited by 103 publications

References 8 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

Environmental Sustainability in Food Processing

Implications of microwave drying using 915 MHz frequency on rice physicochemical properties

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