Effect of fragmentation degree on sensory and texture attributes of cooked rice

2019 ◽  
Vol 43 (4) ◽  
pp. e13920 ◽  
Author(s):  
Ziyuan Wang ◽  
Huimin Su ◽  
Xue Bi ◽  
Min Zhang
Keyword(s):  
Cooked Rice ◽  
Texture Attributes ◽  
Fragmentation Degree

scholarly journals High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 94
Author(s):  
Ming-Hsuan Chen ◽  
Karen Bett-Garber ◽  
Jeanne Lea ◽  
Anna McClung ◽  
Christine Bergman
Keyword(s):  
Resistant Starch ◽  
Amylose Content ◽  
Pairwise Correlation ◽  
Texture Properties ◽  
Cooked Rice ◽  
Grain Processing ◽  
Coating Roughness ◽  
High Amylose ◽  
Processing Properties ◽  
Texture Attributes

Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with RS have not been evaluated. This study used variants of Waxy and starch synthase II a (SSIIa) genes to divide high amylose (256 g/kg to 284 g/kg) varieties into three haplotypes to examine their effects on RS, RVA parameters, and 14 cooked rice texture properties. RVA characteristics were influenced by both genes with peak and hotpaste viscosity differentiating the three haplotypes. Setback from hotpaste viscosity was the only RVA parameter correlated with RS content across three haplotypes (r = −0.76 to −0.93). Cooked rice texture attributes were impacted more by Waxy than by SSIIa with initial starch coating, roughness, and intact particles differentiating the three haplotypes. Pairwise correlation (r = 0.46) and PCA analyses suggested that roughness was the only texture attribute associated with RS content; while protein content influenced roughness (r = 0.49) and stickiness between grains (r = 0.45). In conclusion, variation exists among genetic haplotypes with high RS for sensory traits that will appeal to diverse consumers across the globe with limited concern for negatively affecting grain processing quality.

scholarly journals COMPARISON OF A DOUBLE COMPRESSION TEST FOR THE PREDICTION OF SENSORY TEXTURE ATTRIBUTES OF COOKED RICE TO A SINGLE COMPRESSION TEST

2017 ◽  
pp. 643
Author(s):  
Arum Han ◽  
Youngseung Lee ◽  
Jean Francois Meullenet
Keyword(s):  
Compression Test ◽  
Partial Least Square ◽  
Least Square ◽  
Partial Least Square Regression ◽  
Compression Tests ◽  
Double Compression ◽  
Cooked Rice ◽  
Rice Samples ◽  
Texture Attributes ◽  
Satisfactory Prediction

A number of instrumental means to predict cooked rice texture has been reviewed. However, Little information has been reported as to a direct comparison for the two typical compression tests (double vs. single) in performance to predict cooked rice texture. This study was aimed at exploring the performance of a double compression (DC) and single compression (SC) test for predicting cooked rice texture and a potential use of Partial Least Square Regression (PLSR) for developing predictive models of specific texture attributes. Four different cultivars of rice stored for 32 weeks were used in this study. A total of 11 texture attributes of cooked rice in five stages were profiled by 7 trained descriptive panelists. Five sensory attributes (manual stickiness, initial cohesion, adhesion to lips, toothpull and hardness) showing significant differences by descriptive panel between rice samples over different storage time were finally predicted. The models by a DC and SC test were robust as well as discriminative and equivalent in performance for predicting texture of cooked rice. Both tests allowed the satisfactory prediction for adhesion to lips and toothpull and the moderate prediction for manual stickiness, initial cohesion and hardness. However, considering that it is routine assessments for rice breeders to predict mechanically rice texture quality, a SC test would have the advantage being less time-consuming over a DC test.

Impact of free air ozone concentration enrichment on cooked rice (Wuyunjing 21) texture and palatability

2013 ◽  
Vol 21 (5) ◽  
pp. 566-571 ◽  
Author(s):  
Qi-Ling SONG ◽  
Yi-Tao QI ◽  
Yi-Peng ZHAO ◽  
Yun-Xia WANG ◽  
Pan-Lin LI ◽  
...  
Keyword(s):  
Ozone Concentration ◽  
Cooked Rice ◽  
Free Air

STUDYING THE EFFECTS AND CHANGES OF LOCALIZATION AND SPECIATION OF ARSENIC IN COOKED RICE GRAINS USING µXRF AND XANES-ASSOCIATED HEALTH IMPACTS

2016 ◽  
Author(s):  
Saugata Datta ◽  
◽  
Brooks Ryan ◽  
Naresh Kumar ◽  
Lawrence Davis
Keyword(s):  
Health Impacts ◽  
Rice Grains ◽  
Cooked Rice

scholarly journals Predicting quality, texture and chemical content of yam (Dioscorea alata L.) tubers using near infrared spectroscopy

2021 ◽  
pp. 096703352110075
Author(s):  
Adou Emmanuel Ehounou ◽  
Denis Cornet ◽  
Lucienne Desfontaines ◽  
Carine Marie-Magdeleine ◽  
Erick Maledon ◽  
...  
Keyword(s):  
High Throughput ◽  
Dry Matter ◽  
Near Infrared ◽  
Reflectance Spectroscopy ◽  
Infrared Reflectance ◽  
Quality Traits ◽  
Near Infrared Reflectance Spectroscopy ◽  
Near Infrared Reflectance ◽  
Infrared Reflectance Spectroscopy ◽  
Texture Attributes

Despite the importance of yam ( Dioscorea spp.) tuber quality traits, and more precisely texture attributes, high-throughput screening methods for varietal selection are still lacking. This study sets out to define the profile of good quality pounded yam and provide screening tools based on predictive models using near infrared reflectance spectroscopy. Seventy-four out of 216 studied samples proved to be moldable, i.e. suitable for pounded yam. While samples with low dry matter (<25%), high sugar (>4%) and high protein (>6%) contents, low hardness (<5 N), high springiness (>0.5) and high cohesiveness (>0.5) grouped mostly non-moldable genotypes, the opposite was not true. This outline definition of a desirable chemotype may allow breeders to choose screening thresholds to support their choice. Moreover, traditional near infrared reflectance spectroscopy quantitative prediction models provided good prediction for chemical aspects (R2 > 0.85 for dry matter, starch, protein and sugar content), but not for texture attributes (R2 < 0.58). Conversely, convolutional neural network classification models enabled good qualitative prediction for all texture parameters but hardness (i.e. an accuracy of 80, 95, 100 and 55%, respectively, for moldability, cohesiveness, springiness and hardness). This study demonstrated the usefulness of near infrared reflectance spectroscopy as a high-throughput way of phenotyping pounded yam quality. Altogether, these results allow for an efficient screening toolbox for quality traits in yams.

Isolation and characterization of bacteria from fermented cooked-rice

Biologia ◽  
2021 ◽  
Author(s):  
Md. Sojiur Rahman ◽  
Md. Sohel Rana ◽  
Md. Biplob Hosen ◽  
Md. Ahsan Habib ◽  
Asaduzzaman Nur ◽  
...  
Keyword(s):  
Cooked Rice ◽  
Isolation And Characterization

Development of Rapid Real-Time PCR and Most-Probable-Number Real-Time PCR Assays To Quantify Enterotoxigenic Strains of the Species in the Bacillus cereus Group

2007 ◽  
Vol 70 (12) ◽  
pp. 2774-2781 ◽  
Author(s):  
I-CHEN YANG ◽  
DANIEL YANG-CHIH SHIH ◽  
JAN-YI WANG ◽  
TZU-MING PAN
Keyword(s):  
Bacillus Cereus ◽  
Real Time ◽  
Real Time Pcr ◽  
Food Samples ◽  
Most Probable Number ◽  
Pcr Assay ◽  
Bacillus Cereus Group ◽  
Probable Number ◽  
Cooked Rice ◽  
Group Detection

Members of the Bacillus cereus group may produce diarrheal enterotoxins and could be potential hazards if they enter the food chain. Therefore, a method capable of detecting all the species in the B. cereus group rather than B. cereus alone is important. We selected nhe as the target and developed a real-time PCR assay to quantify enterotoxigenic strains of the B. cereus group. The real-time PCR assay was evaluated with 60 B. cereus group strains and 28 others. The assay was also used to construct calibration curves for different food matrices and feces. The assay has an excellent quantification capacity, as proved by its linearity (R2 &gt; 0.993), wide dynamic quantification range (102 to 107 CFU/g for cooked rice and chicken, 103 to 107 CFU/ml for milk, and 104 to 107 CFU/g for feces), and adequate relative accuracy (85.5 to 101.1%). For the low-level contaminations, a most-probable-number real-time PCR assay was developed that could detect as low as 100 CFU/ml. Both assays were tested with real food samples and shown to be considerably appropriate for B. cereus group detection and quantification.

scholarly journals Texture of Cooked Rice Prepared from Aged Rice and Its Improvement by Reducing Agents

2007 ◽  
Vol 71 (12) ◽  
pp. 2912-2920 ◽  
Author(s):  
Toshihisa OHNO ◽  
Makoto TOMATSU ◽  
Kazuki TOEDA ◽  
Naganori OHISA
Keyword(s):  
Reducing Agents ◽  
Cooked Rice

SENSORY EVALUATION OF COOKED RICE IN RELATION TO WATER-TO-RICE RATIO AND PHYSICOCHEMICAL PROPERTIES

2007 ◽  
Vol 38 (1) ◽  
pp. 21-41 ◽  
Author(s):  
WEENA SRISAWAS ◽  
VINOD K. JINDAL
Keyword(s):  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
Cooked Rice

Microwave reheating increases the resistant starch content in cooked rice with high water contents

2021 ◽  
Author(s):  
Ting Liu ◽  
Binjia Zhang ◽  
Lili Wang ◽  
Siming Zhao ◽  
Dongling Qiao ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Starch Content ◽  
High Water ◽  
Cooked Rice ◽  
Water Contents
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