Investigating cooked rice textural properties by instrumental measurements

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...

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Main Authors: Keyu Tao, Wenwen Yu, Sangeeta Prakash, Robert G. Gilbert
Format: Article
Language:English
Published: Tsinghua University Press 2020-06-01
Series:Food Science and Human Wellness
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Online Access:http://www.sciencedirect.com/science/article/pii/S2213453019301533
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author Keyu Tao
Wenwen Yu
Sangeeta Prakash
Robert G. Gilbert
author_facet Keyu Tao
Wenwen Yu
Sangeeta Prakash
Robert G. Gilbert
author_sort Keyu Tao
collection DOAJ
description 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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spelling doaj-art-df2eb878e97948b5a826b95046327f7e2025-02-03T06:48:07ZengTsinghua University PressFood Science and Human Wellness2213-45302020-06-0192130135Investigating cooked rice textural properties by instrumental measurementsKeyu Tao0Wenwen Yu1Sangeeta Prakash2Robert G. Gilbert3Joint 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, AustraliaDepartment of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City, Guangdong Province, 510632, PR ChinaThe University of Queensland, School of Agriculture and Food Science, QLD, 4072, AustraliaJoint 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; 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; Corresponding author at: Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, Jiangsu, 225009, PR China.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.http://www.sciencedirect.com/science/article/pii/S2213453019301533RiceTextureInstrumentalViscositySwelling power
spellingShingle Keyu Tao
Wenwen Yu
Sangeeta Prakash
Robert G. Gilbert
Investigating cooked rice textural properties by instrumental measurements
Food Science and Human Wellness
Rice
Texture
Instrumental
Viscosity
Swelling power
title Investigating cooked rice textural properties by instrumental measurements
title_full Investigating cooked rice textural properties by instrumental measurements
title_fullStr Investigating cooked rice textural properties by instrumental measurements
title_full_unstemmed Investigating cooked rice textural properties by instrumental measurements
title_short Investigating cooked rice textural properties by instrumental measurements
title_sort investigating cooked rice textural properties by instrumental measurements
topic Rice
Texture
Instrumental
Viscosity
Swelling power
url http://www.sciencedirect.com/science/article/pii/S2213453019301533
work_keys_str_mv AT keyutao investigatingcookedricetexturalpropertiesbyinstrumentalmeasurements
AT wenwenyu investigatingcookedricetexturalpropertiesbyinstrumentalmeasurements
AT sangeetaprakash investigatingcookedricetexturalpropertiesbyinstrumentalmeasurements
AT robertggilbert investigatingcookedricetexturalpropertiesbyinstrumentalmeasurements