期刊
CARBOHYDRATE POLYMERS
卷 146, 期 -, 页码 253-263出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2016.03.045
关键词
Rice; Rheology; Texture; Molecular structure
资金
- Rural Industries Research and Development Corporation (RIRDC)
- Australian International Postgraduate Research Scholarship (IPRS)
- UQ Centennial Scholarship
- 1000-Talents Program of the Chinese Government State Administration of the Foreign Experts Bureau
Increasing demands for better instrumental methods to evaluate cooked rice texture is driving innovations in rice texture research. This study characterized cooked rice texture by descriptive sensory analysis and two instrumental methods (texture profile analysis (TPA) and dynamic rheological testing) using a set of 18 varieties of rice with a wide range in amylose content (0-30%). The panellists' results indicated that hardness and stickiness were the two most discriminating attributes among 13 tested textural attributes. The consistency coefficient (IC) and loss tangent (tan 6) from a dynamic frequency sweep were used to compare with hardness and stickiness tested by TPA and sensory panellists, showing that using IC to express hardness, and tan 6 to express stickiness, are both statistically and mechanistically meaningful. The instrumental method is rationalized in terms of starch structural differences between rites: a higher proportion of both amylose and long amylopectin branches with DP 70-100 causes a more elastic and less viscous texture, which is readily understood in terms of polymer dynamics in solution. (C) 2016 Elsevier Ltd. All rights reserved.
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