Classification of rice amylose content by discriminant analysis of physicochemical properties

Starch/Staerke

Volumn 59, Issue 3-4, 2007, Pages 171-177

  Suwannaporn, Prisana ^a   Pitiphunpong, Sawidtree ^a   Champangern, Sirirat ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Amylose; Classification; Discriminant analysis; Paste viscosity; Rice; Texture

Indexed keywords

ANALYSIS OF VARIANCE (ANOVA); CORRELATION METHODS; DISCRIMINANT ANALYSIS; FOOD PROCESSING; STARCH; TEXTURES; VISCOSITY;

AMYLOSE; PASTE VISCOSITY; PEARSON CORRELATION; PHYSICOCHEMICAL PROPERTIES;

FOOD PRODUCTS;

EID: 34247394949     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.200600565     Document Type: Article

References (24)

1. B. O. Juliano, C. G. Pascaul: Quality characteristics of milled rice grown in different countries, IRRI Res, Paper Ser. 48, Int. Rice Res, Inst. Los Banos, Laguna, Philippines, 1980.
2. W. R. Windham, B. G. Lyon, E. T. Champagne, F. E. Barton, B. D. Webb, A. M. McCiung, K. A. Moldenhauer, S. Linscombe, K. S. Mckenzie: Prediction of cooked rice texture quality using near-infrared reflectance analysis of whole-grain milled samples. Cereal Chem. 1997, 74(5), 626-632.
3. B. O. Juliano: Structure chemistry and function of the rice grain and its fraction. Cereal Foods World 1992, 37, 772-774.
4. Improving rice grain quality in Thailand. Rice Research Institute, Department of Agriculture, Bangkok, Thailand. Published online at www.doa.go.th 2004.
5. B. G. Lyon, E. T. Champagne, B. T. Vinyard, W. R. Windham: Sensory and instrument relationship of texture of cooked rice from selected cultivars and post harvest handling practices. Cereal Chem. 1999, 77(1), 64-69.
6. J. F. C. Meullenet, E. T. Champagne, K. L. Bett, A. M. McCiung, D. Kauffmann: Instrument assessment of cooked rice texture characteristics: a method for breeders. Cereal Chem. 2000, 77(4), 714-720.
7. C. Sitakalin, J. F. C. Meullenet: Predict of cook rice texture of using extrusion and compression test in conjunction with spectral stress strain analysis. Cereal Chem. 2000, 77(4), 501-506.
8. M. Frederick, F. E. Barton: Determination of Rapid Visco Analyser parameters in rice by near-infrared spectroscopy. Cereal Chem. 2002, 79(4), 563-566.
9. E. T. Champagne, K. L. Bett-Garber, C. C. Grimm, A. M. McCiung, K. A. Moldenhauer, S. § Linscombe, K. S. Mckenzie, F. E. Barton: Near-infrared reflectance analysis for prediction of cooked rice texture. Cereal Chem. 2001, 78(3), 358-362.
10. E. T. Champagne, K. L. Bett-Garber, B. T. Vinyard, A. M. McCiung, F. E. Barton, K. Moldenhauer, S. Linscombe, K. S. Mckenzie: Correlation between cooked rice texture and Rapid Visco Analyser measurement. Cereal Chem. 1999, 76(5), 764-771.
11. M. Ramesh, S. Z. AN, K. R. Bhattacharya: Structure of rice starch and its relation to cook-rice texture. Carbohydr. Polym. 1999, 38(1), 337-347.
12. E. T. Champagne: Rice starch: composition and characteristics. Cereal Foods World 1996, 41(1), 833-838.
13. M. D. Pearce, B. P. Marks, J. F. Meullenet: Effects of post-harvest parameters on functional change during rough rice storage. Cereal Chem. 2001, 78(3), 354-357.
14. M. Okabe: Texture measurement of cooked rice and its relationship to the eating quality. J. Texture Stud. 1979, 10, 131-152.
15. A. Sesmat, J. F. Meullenet: Prediction of rice sensory texture attributes from a single compression test, multivariate regression, and a stepwise model optimization method. J. Food Sci. 2001, 66(7), 124-131.
16. B. O. Juliano: A simplified assay for mill-rice amylose. Cereal Sci. Today 1971, 76(70), 334-360.
17. th ed, Method 61-02. The Association: St. Paul, MN, 2000.
18. th ed, Prentice Hall Inc, New Jersey, 1995.
19. J. Chrastil: Protein-starch interactions in rice grains influence of storage on oryzenin and starch. Cereal Chem. 1990, 38, 1804-1809.
20. R. F. Tester, W. R. Morrison: Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose and lipids. Cereal Chem. 1990, 67, 551-557.
21. X. Z. Han, B. R. Hamaker: Amylose fine structure and rice starch paste breakdown. J. Cereal Sci. 2001, 34(1), 279-284.
22. M. Frederick: Pasting process in rice flour using Rapid Visco Analyser curves and first derivatives. Cereal Chem. 2002, 79(4), 559-562.
23. W. A. Atwell, L. F. Hood, D. R. Lineback, E. Varriano Marston, H. F. Zobel: The terminology and methodology associated with basic starch phenomena. Cereal Foods World 1988, 33, 306-311.
24. N. Singh, N. S. Sodhi, M. Kaur, S. K. Saxena: Physicochemical morphological thermal cooking and textural properties of chalky and translucent rice kernels. Food Chem. 2003, 82, 433-439.