Changes in Nonwaxy Japonica Rice Grain Textural‐Related Properties during Cooking

Journal of Food Quality - Tập 37 Số 3 - Trang 177-184 - 2014
Masatsugu Tamura1, Takumi Nagai1, Y. Hidaka2, Takahiro Noda2, Mio Yokoe3, Yukiharu Ogawa1
1Graduate School of Horticulture, Chiba University, Matsudo, Japan
2Bio‐oriented Technology Research Advancement Institution Saitama Japan
3National Agricultural Research Center, Tsukuba, Japan

Tóm tắt

AbstractChanges in physicochemical rice grain properties during cooking were examined using five nonwaxy, Japonica cultivars. The grain moisture increased as temperature increased during heating, although there were slight differences among some cultivars from 30C to 70C. A marked decrease in overall firmness was found between 85C and cooked. Awayukikomachi, low‐amylose content rice, showed lower firmness than the other cultivars during cooking. The leached materials in grain–water mixture increased between 50C and 70C. These results indicated that rice grain attributes affected not only cooked grain quality, but also changes in textural‐related grain properties during cooking. Pearson's product‐moment correlation coefficients between grain moisture at 50C versus overall firmness and surface firmness during cooking showed high, negative correlations (r = −0.88 and r = −0.71) with significant differences. This result indicated that grain moisture at 50C played a role in the textural property of cooked rice grains.Practical ApplicationsGenerally, the raw rice quality is directly related with cooked rice quality; cooking procedure and/or condition also affect cooked rice quality. Although the cooking procedure was fixed in this study, changes in physicochemical rice grain properties during cooking and relationships among grain attributes were examined to elucidate which procedure, condition or attributes would be mainly influenced in the cooked rice quality. Our results could contribute to develop newly rice cooking method or apparatus.

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Journal of Food Quality

Tập 37 Số 3

177-184

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