Investigating cooked rice textural properties by instrumental measurements

作     者：Keyu Tao Wenwen Yu Sangeeta Prakash Robert G.Gilbert 

作者机构：Joint International Research Laboratory of Agriculture and Agri-Product SafetyCollege of AgricultureYangzhou UniversityYangzhouJiangsu225009PR China The University of QueenslandCentre for Nutrition and Food SciencesQueensland Alliance for Agriculture and Food InnovationBrisbaneQLD4072Australia Department of Food Science&EngineeringJinan UniversityHuangpu West Avenue 601Guangzhou CityGuangdong Province510632PR China The University of QueenslandSchool of Agriculture and Food ScienceQLD4072Australia Jiangsu Key Laboratory of Crop Genetics and PhysiologyKey Laboratory of Plant Functional Genomics of the Ministry of EducationJiangsu Key Laboratory of Crop Genetics and PhysiologyCollege of AgricultureYangzhou UniversityYangzhou225009PR China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2020年第9卷第2期

页      面：130-135页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 

基　　金：We gratefully acknowledge the support of a National Science Foundation of China grant C1304013151101138 and of the 2017 Jiangsu Innovation and Entrepreneurship talents program(to R.G.G.) 

主　　题：Rice Texture Instrumental Viscosity Swellingpower 

摘      要：Foods wherein the starch is slowly digested contribute to good health by reducing the tendency to,and for the maintenance of,diabetes,obesity and colo-rectal *** foods with high amylose content have this desirable property,they usually do not have high sensory appeal and consumers are reluctant to eat *** sensory evaluation by trained human panelists is the best way to obtain consumer preferences,these tests are expensive,time-consuming and require considerable effort and *** measurements are easier,cheaper and invaluable for screening,but only useful if they correlate with human data for the type of food being ***,we test this using cooked rice with a wide range of amylose *** properties were correlated against quantitative descriptive panelist *** power and breakdown viscosity correlated with all panelist sensory attributes,but no other correlations with gelatinization properties were *** was a strong correlation between hardness and stickiness measured by texture profile analysis(TPA)and by panelists,suggesting that TPA can be used to measure hardness and stickiness of cooked *** also showed that breakdown viscosity is a reliable instrumental means to provide indicative measurements of hardness and rice preference,and swelling power is a predictor of rice stickiness.