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Food Science and Human Wellness 2020, 9(2): 130-135 https://doi.org/10.1016/j.fshw.2020.02.001
Research Article | Open Access | Issue | Published: 05 February 2020

Investigating cooked rice textural properties by instrumental measurements

Show Author's Information Keyu Taoa,b,  Wenwen Yuc,  Sangeeta Prakashd,  Robert G. Gilberta,b,e( )
Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, Jiangsu, 225009, PR China
The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD, 4072, Australia
Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City, Guangdong Province, 510632, PR China
The University of Queensland, School of Agriculture and Food Science, QLD, 4072, Australia
Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, PR China

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:
Texture, Viscosity, Rice, Instrumental, Swelling power
Cite this article:
Tao K, Yu W, Prakash S, et al. Investigating cooked rice textural properties by instrumental measurements. Food Science and Human Wellness, 2020, 9(2): 130-135. https://doi.org/10.1016/j.fshw.2020.02.001
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Abstract Full text About this article

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 cancers. While foods with high amylose content have this desirable property, they usually do not have high sensory appeal and consumers are reluctant to eat them. While 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 care. Instrumental measurements are easier, cheaper and invaluable for screening, but only useful if they correlate with human data for the type of food being considered. Here, we test this using cooked rice with a wide range of amylose contents. Functional properties were correlated against quantitative descriptive panelist analysis. Swelling power and breakdown viscosity correlated with all panelist sensory attributes, but no other correlations with gelatinization properties were observed. There 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 rice. We 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.


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About this article

Investigating cooked rice textural properties by instrumental measurements

Show Author's information Keyu Taoa,b, Wenwen Yuc, Sangeeta Prakashd, Robert G. Gilberta,b,e( )
Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, Jiangsu, 225009, PR China
The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD, 4072, Australia
Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City, Guangdong Province, 510632, PR China
The University of Queensland, School of Agriculture and Food Science, QLD, 4072, Australia
Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, PR China

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

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 cancers. While foods with high amylose content have this desirable property, they usually do not have high sensory appeal and consumers are reluctant to eat them. While 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 care. Instrumental measurements are easier, cheaper and invaluable for screening, but only useful if they correlate with human data for the type of food being considered. Here, we test this using cooked rice with a wide range of amylose contents. Functional properties were correlated against quantitative descriptive panelist analysis. Swelling power and breakdown viscosity correlated with all panelist sensory attributes, but no other correlations with gelatinization properties were observed. There 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 rice. We 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.

Keywords: Texture, Viscosity, Rice, Instrumental, Swelling power

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Publication history
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Publication history

Received: 30 September 2019
Revised: 17 January 2020
Accepted: 04 February 2020
Published: 05 February 2020
Issue date: June 2020

Copyright

© 2020 "Society information". Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

Acknowledgements

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.). A project funded by the Priority Academic Program of Jiangsu Higher Education Institutions. We also gratefully acknowledge Dr. Jixun Luo (CSIRO Plant Industry, Australia) and the New South Wales (Australia) Department of Primary Industries for providing rice samples.

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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