Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10545474 | Food Chemistry | 2005 | 7 Pages |
Abstract
Milled rices from 23 varieties were evaluated for physicochemical, cooking and textural properties. The relationship between different properties was determined using Pearson correlation. Thousand kernel weight, bulk density, length-breadth (L/B) ratio, and amylose content varied between 13.3-19.9 g, 0.77-0.88 g/ml, 2.62-4.55 and 2.3-15.4%, respectively among the various cultivars. Minimum cooking time, water uptake ratio, gruel solid loss, and elongation ratio varied between 13.3-24.0 min, 2.37-4.45, 1.88-8.53% and 1.29-1.74, respectively. Textural properties, such as maximum force, cohesiveness, packability, hardness and chewiness, determined using an Instron Universal Testing Machine varied between 57-266 N, 40-220 N, 10.0-27.0 mm, 20-91 N/mm, and 1505-6969 N mm, respectively. Cooking time showed a negative correlation with amylose content (r=â0.70, p⩽0.01) and a positive correlation with bulk density of milled rice (r=0.333, p⩽0.05). Gruel solid loss showed a significant positive correlation with the amylose content (r=0.880, p⩽0.01) and was negatively correlated with cooking time (r=â0.708, p⩽0.01). The rice cultivars with higher cooking time showed lower gruel solid loss and vice versa. All textural parameters showed a significant correlation with each other and had a positive correlation with amylose and negative correlation with cooking time.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Narpinder Singh, Lovedeep Kaur, Navdeep Singh Sodhi, Kashmira Singh Sekhon,