کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6378192 1322337 2011 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Sensory texture of cooked rice is rather linked to chemical than to physical characteristics of raw grain
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
Sensory texture of cooked rice is rather linked to chemical than to physical characteristics of raw grain
چکیده انگلیسی

This paper describes the multidimensional features of the texture of cooked rice (in particular the visual aspect and mechanical attributes) determined by sensorial analysis and links these attributes with a wide range of physicochemical characteristics of raw grain (in particular certain cell wall components). Textural classes of cooked rice did not fit classical grain ranking, which is primarily based on shape. For the classification of cultivars, it would be preferable to use chemical characteristics of raw kernels such as amylose content and Tgel (for prediction of firmness), but also protein (adhesiveness and stickiness) and arabinoxylan contents (deformation), which determine the textural properties of cooked rice. Leached amylose has been measured, and the particular role of soluble amylose on the surface behaviour (stickiness and adhesiveness) of the cooked grain is discussed.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 53, Issue 1, January 2011, Pages 81-89
نویسندگان
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