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The relationship between cooked-rice texture and the physicochemical characteristics of rice.

Sowbhagya, C. M. and Ramesh, B. S. and Bhattacharya, K. R. (1987) The relationship between cooked-rice texture and the physicochemical characteristics of rice. Journal of Cereal Science, 5 (3). 287-297, 23 ref..

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Abstract

A previous study [see FSTA (1982) 14 8M929] classified rice into 8 types, mainly on the basis of amylose content and the Brabender Viscogram `relative breakdown' pattern; Type I rice has the highest amylose content ( greater than 26%) and Type VIII the lowest (0%). The present study examined 60 rice samples (58 var.) from the previous study for gel consistency and cooked texture, the latter being determined by sensory evaluation of tenderness, moistness and stickiness and by an instrumental technique which uses a Chopin-INRA viscoelastograph (CIV) to measure firmness and elastic recovery. Studies were made of the relationships between textural parameters and other rice properties (e.g. total and insoluble amylose contents). Results are detailed in graphs and tables. The CIV proved to be a simple and effective tool for measuring cooked rice texture; the instrumental textural parameters were very highly negatively correlated with the sensory parameters. Both the instrumental and sensory textural parameters were very highly correlated with the total and water-insoluble amylose contents of milled rice, with the Brabender Viscogram `relative breakdown' pattern, and, to a lesser extent, with gel consistency.

Item Type: Article
Uncontrolled Keywords: TEXTURE-; rice, texture measurement of cooked; SENSORY-ANALYSIS; rice, sensory analysis of cooked; RICE-; texture measurement of cooked rice; sensory analysis of cooked rice
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Mar 2016 10:24
Last Modified: 30 Mar 2016 10:24
URI: http://ir.cftri.com/id/eprint/6306

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