Xing Li, Ming Zhang, Zhengwu Xiao, Longsheng Liu, Fangbo Cao, Jiana Chen, Min Huang
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The ranges of hardness, springiness, cohesiveness, resilience, and chewiness of cooked rice were 425–1074 g, 0.672–0.812, 0.447–0.632, 0.278–0.457, and 130–480 g, with means of 710 g, 0.768, 0.570, 0.394, and 320 g, respectively. Correlation plot analysis and partial correlation analysis showed that all five texture properties of cooked rice were significantly related to grain amylose content, whereas the relationships between each of the five texture properties and grain protein content were not significant or much less significant than the relationships between texture properties and grain amylose content.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>High eating quality <i>indica</i> rice varieties have diverse texture properties when cooked. Selection of texture properties of cooked rice should focus on grain amylose content rather than grain protein content for high eating quality <i>indica</i> rice.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>This study identifies the critical physiochemical property determining cooked rice texture in high eating quality <i>indica</i> rice.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"577-582"},"PeriodicalIF":2.2000,"publicationDate":"2024-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Relationships between texture properties of cooked rice with grain amylose and protein content in high eating quality indica rice\",\"authors\":\"Xing Li, Ming Zhang, Zhengwu Xiao, Longsheng Liu, Fangbo Cao, Jiana Chen, Min Huang\",\"doi\":\"10.1002/cche.10759\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Objective</h3>\\n \\n <p>Texture is critical in determining the eating quality of cooked rice and is dependent on physiochemical properties of rice grains. 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Correlation plot analysis and partial correlation analysis showed that all five texture properties of cooked rice were significantly related to grain amylose content, whereas the relationships between each of the five texture properties and grain protein content were not significant or much less significant than the relationships between texture properties and grain amylose content.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>High eating quality <i>indica</i> rice varieties have diverse texture properties when cooked. 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Relationships between texture properties of cooked rice with grain amylose and protein content in high eating quality indica rice
Background and Objective
Texture is critical in determining the eating quality of cooked rice and is dependent on physiochemical properties of rice grains. In this study, relationships between texture properties of cooked rice with grain amylose and protein content were evaluated across 25 high eating quality indica rice varieties.
Findings
Grain amylose and protein content ranged from 13.2% to 20.0% and from 5.37% to 7.77%, with means of 17.6% and 6.43%, respectively. The ranges of hardness, springiness, cohesiveness, resilience, and chewiness of cooked rice were 425–1074 g, 0.672–0.812, 0.447–0.632, 0.278–0.457, and 130–480 g, with means of 710 g, 0.768, 0.570, 0.394, and 320 g, respectively. Correlation plot analysis and partial correlation analysis showed that all five texture properties of cooked rice were significantly related to grain amylose content, whereas the relationships between each of the five texture properties and grain protein content were not significant or much less significant than the relationships between texture properties and grain amylose content.
Conclusions
High eating quality indica rice varieties have diverse texture properties when cooked. Selection of texture properties of cooked rice should focus on grain amylose content rather than grain protein content for high eating quality indica rice.
Significance and Novelty
This study identifies the critical physiochemical property determining cooked rice texture in high eating quality indica rice.
期刊介绍：
Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers.
The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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