Cooking behavior of rice in relation to kernel physicochemical and structural properties
A set of 27 rice varieties were evaluated for their morphological grain characteristics (length, width, thickness, thousand kernel weight, TKW), chemical composition (amylose, protein, and ash content) and starch properties (gelatinization temperature and enthalpy, amylose-lipid complex). In addition, cell walls were characterized by the arabinoxylan and [bêta]-glucan contents. A rapid method for determining optimum rice cooking time was developed based on the swelling ratio; a fixed value of 2.55 gave a gelatinization level of 95% assessed by differential scanning calorimetry and translucence testing. Optimum cooking time appears positively correlated with kernel thickness and TKW but also with ash content. Confocal laser and scanning electron microscope observation of uncooked rice grains revealed different structural features (cell size) and fracture behavior: for some cultivars, the fracture showed ruptured cells, whereas for others most cells were intact. These structural differences, which may be linked to pectin content, could partly explain rice kernel cooking behavior.
| Main Authors: | , , , , , |
|---|---|
| Format: | article biblioteca |
| Language: | eng |
| Published: |
ACS
|
| Subjects: | Q02 - Traitement et conservation des produits alimentaires, riz, cuisson, structure cellulaire, paroi cellulaire, amidon, propriété physicochimique, amande de la graine, composition chimique, http://aims.fao.org/aos/agrovoc/c_6599, http://aims.fao.org/aos/agrovoc/c_1851, http://aims.fao.org/aos/agrovoc/c_1414, http://aims.fao.org/aos/agrovoc/c_1415, http://aims.fao.org/aos/agrovoc/c_7369, http://aims.fao.org/aos/agrovoc/c_1521, http://aims.fao.org/aos/agrovoc/c_25387, http://aims.fao.org/aos/agrovoc/c_1794, |
| Online Access: | http://agritrop.cirad.fr/536895/ http://agritrop.cirad.fr/536895/1/document_536895.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | A set of 27 rice varieties were evaluated for their morphological grain characteristics (length, width, thickness, thousand kernel weight, TKW), chemical composition (amylose, protein, and ash content) and starch properties (gelatinization temperature and enthalpy, amylose-lipid complex). In addition, cell walls were characterized by the arabinoxylan and [bêta]-glucan contents. A rapid method for determining optimum rice cooking time was developed based on the swelling ratio; a fixed value of 2.55 gave a gelatinization level of 95% assessed by differential scanning calorimetry and translucence testing. Optimum cooking time appears positively correlated with kernel thickness and TKW but also with ash content. Confocal laser and scanning electron microscope observation of uncooked rice grains revealed different structural features (cell size) and fracture behavior: for some cultivars, the fracture showed ruptured cells, whereas for others most cells were intact. These structural differences, which may be linked to pectin content, could partly explain rice kernel cooking behavior. |
|---|