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Cooking behavior of rice in relation to kernel physicochemical and structural properties.
Journal article

Cooking behavior of rice in relation to kernel physicochemical and structural properties.

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  • 2007-01-18
Published in:
  • Journal of agricultural and food chemistry. - 2007
Amylose
Chemical Phenomena
Chemistry, Physical
Hot Temperature
Microscopy, Electron, Scanning
Oryza
Plant Proteins
Seeds
Starch
Time Factors
English A set of 27 rice varieties were evaluated for their morphological grain characteristics (length, width, thickness, thousand kernel weight, TKW), chemical composition (amylose, protein, and ash content) and starch properties (gelatinization temperature and enthalpy, amylose-lipid complex). In addition, cell walls were characterized by the arabinoxylan and beta-glucan contents. A rapid method for determining optimum rice cooking time was developed based on the swelling ratio; a fixed value of 2.55 gave a gelatinization level of 95% assessed by differential scanning calorimetry and translucence testing. Optimum cooking time appears positively correlated with kernel thickness and TKW but also with ash content. Confocal laser and scanning electron microscope observation of uncooked rice grains revealed different structural features (cell size) and fracture behavior: for some cultivars, the fracture showed ruptured cells, whereas for others most cells were intact. These structural differences, which may be linked to pectin content, could partly explain rice kernel cooking behavior.
Language
  • English
Open access status
closed
Identifiers
Persistent URL
https://sonar.ch/global/documents/47309
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