Effects of Glutelin on the Eating Quality of Rice: A Comprehensive Analysis of Sensory, Textural, and Aroma Characteristics

Background and Objective

Protein and carbohydrates are commonly used exogenous additives to improve the quality of rice products. In this study, the effect of adding exogenous glutelin on the eating quality of rice was explored. The effects of glutelin on the pasting properties of rice flour and moisture migration within the rice system during cooking were also investigated.

Findings

Adding glutelin improved the odor score and increased the number and concentration of volatile compounds, but reduced the color score of cooked rice. As the amount of glutelin added increased, the hardness of cooked rice increased, the adhesiveness decreased, while the springiness and chewiness initially increased and then decreased. Moreover, adding glutelin led to an increase in trough viscosity, final viscosity, and setback value, while reducing the breakdown value of rice flour. When the addition of glutelin was higher, its binding with water molecules became stable, resulting in an increase in bound water and a decrease in structural water in the rice system.

Conclusions

Based on desirable sensory quality, palatability, and aroma characteristics of cooked rice, it is recommended to add 0.6% glutelin on a dry basis of rice.

Significance and Novelty

This study provides a new strategy for improving the eating quality of rice by controlling and optimizing the degree of starch gelatinization and the texture and aroma characteristics of cooked rice.