Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch

Li, Hongyan, Prakash, Sangeeta, Nicholson, Timothy M., Fitzgerald, Melissa A. and Gilbert, Robert G. (2016) Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch. Carbohydrate Polymers, 146 253-263. doi:10.1016/j.carbpol.2016.03.045

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Author Li, Hongyan
Prakash, Sangeeta
Nicholson, Timothy M.
Fitzgerald, Melissa A.
Gilbert, Robert G.
Title Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
1879-1344
Publication date 2016-03-19
Year available 2016
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2016.03.045
Open Access Status File (Author Post-print)
Volume 146
Start page 253
End page 263
Total pages 31
Place of publication Doetinchem, The Netherlands
Publisher Elsevier
Language eng
Subject 2507 Polymers and Plastics
1605 Organic Chemistry
2505 Materials Chemistry
Abstract Increasing demands for better instrumental methods to evaluate cooked rice texture is driving innovations in rice texture research. This study characterized cooked rice texture by descriptive sensory analysis and two instrumental methods (texture profile analysis (TPA) and dynamic rheological testing) using a set of 18 varieties of rice with a wide range in amylose content (0-30%). The panellists' results indicated that hardness and stickiness were the two most discriminating attributes among 13 tested textural attributes. The consistency coefficient (K) and loss tangent (tan δ) from a dynamic frequency sweep were used to compare with hardness and stickiness tested by TPA and sensory panellists, showing that using K to express hardness, and tan δ to express stickiness, are both statistically and mechanistically meaningful. The instrumental method is rationalized in terms of starch structural differences between rices: a higher proportion of both amylose and long amylopectin branches with DP 70-100 causes a more elastic and less viscous texture, which is readily understood in terms of polymer dynamics in solution.
Keyword Molecular structure
Rheology
Rice
Texture
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ
Additional Notes Available online 19 March 2016 In Press, Accepted Manuscript — Note to users

 
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Created: Thu, 21 Apr 2016, 07:40:51 EST by Sangeeta Prakash on behalf of School of Agriculture and Food Sciences