Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch
Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch
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DOI：
10.1016/j.carbpol.2016.03.045
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发表时间：
2016-08-01
影响因子：
11.2
通讯作者：
Gilbert, Robert G.
中科院分区：
文献类型：
--
作者：
Li, Hongyan;Prakash, Sangeeta;Gilbert, Robert G.
对更好的仪器方法来评估米饭质地的需求不断增加，这推动了米饭质地研究的创新。本研究采用描述性感官分析和两种仪器方法（质构剖面分析（TPA）和动态流变学测试），使用一组18个品种的直链淀粉含量（0-30%）范围广泛的大米米饭质地的特点。小组成员的结果表明，硬度和粘性是13个测试的质地属性中两个最具区别性的属性。使用来自动态频率扫描的稠度系数（IC）和损耗角正切（tan δ）与TPA和感官小组成员测试的硬度和粘性进行比较，表明使用IC表示硬度和tan δ表示粘性在统计学和机械学上都有意义。仪器的方法是合理化的淀粉结构之间的差异rites：较高比例的直链淀粉和长支链淀粉分支与DP 70-100的原因更有弹性和粘性较低的质地，这是很容易理解的聚合物动力学在溶液中。(C)2016爱思唯尔有限公司版权所有
Increasing demands for better instrumental methods to evaluate cooked rice texture is driving innovations in rice texture research. This study characterized cooked rice texture by descriptive sensory analysis and two instrumental methods (texture profile analysis (TPA) and dynamic rheological testing) using a set of 18 varieties of rice with a wide range in amylose content (0-30%). The panellists' results indicated that hardness and stickiness were the two most discriminating attributes among 13 tested textural attributes. The consistency coefficient (IC) and loss tangent (tan 6) from a dynamic frequency sweep were used to compare with hardness and stickiness tested by TPA and sensory panellists, showing that using IC to express hardness, and tan 6 to express stickiness, are both statistically and mechanistically meaningful. The instrumental method is rationalized in terms of starch structural differences between rites: a higher proportion of both amylose and long amylopectin branches with DP 70-100 causes a more elastic and less viscous texture, which is readily understood in terms of polymer dynamics in solution. (C) 2016 Elsevier Ltd. All rights reserved.