Investigating cooked rice textural properties by instrumental measurements  

作　　者：Keyu Tao Wenwen Yu Sangeeta Prakash Robert G.Gilbert 

机构地区：[1]Joint International Research Laboratory of Agriculture and Agri-Product Safety,College of Agriculture,Yangzhou University,Yangzhou,Jiangsu,225009,PR China [2]The University of Queensland,Centre for Nutrition and Food Sciences,Queensland Alliance for Agriculture and Food Innovation,Brisbane,QLD,4072,Australia [3]Department of Food Science&Engineering,Jinan University,Huangpu West Avenue 601,Guangzhou City,Guangdong Province,510632,PR China [4]The University of Queensland,School of Agriculture and Food Science,QLD,4072,Australia [5]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

出　　处：《Food Science and Human Wellness》2020年第2期130-135,共6页食品科学与人类健康（英文）

基　　金：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.).

摘　　要：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.

关 键 词：RICE TEXTURE INSTRUMENTAL VISCOSITY Swellingpower 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]