Sensory texture of cooked rice is rather linked to chemical than to physical characteristics of raw grain

Journal of Cereal Science

Volumn 53, Issue 1, 2011, Pages 81-89

  Mestres, Christian ^a   Ribeyre, Fabienne ^a   Pons, Brigitte ^a   Fallet, Véronique ^a   Matencio, Françoise ^a  

^a UMR QUALISUD   (France)

Author keywords

Cooking; Physicochemical properties; Rice; Sensory; Texture

Indexed keywords

EID: 79551637764     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2010.10.001     Document Type: Article

References (28)

1. Bett-Garber K.L., Champagne E.T., McClung A.M., Moldenhauer K.A., Linscombe S.D., McKenzie K.S. Categorizing rice cultivars based on cluster analysis of amylose content, protein content and sensory attributes. Cereal Chemistry 2001, 78:551-558.
2. Bi J. Agreement and reliability assessments for performance of sensory descriptive panel. Journal of Sensory Studies 2003, 18:61-76.
3. Bianchi G., Zerbini P.E., Rizzolo A. Short-term training and assessment for performance of a sensory descriptive panel for the olfactometric analysis of aroma extracts. Journal of Sensory Studies 2009, 24:149-165.
4. Blumenkrantz N., Asboe-Hansen G. New method for quantitative determination of uronic acids. Analytical Biochemistry 1973, 60:99-104.
5. Brillouet J.-M., Rouau X., Hoebler C., Barry J.L., Carré B., Lorta E. A new method for determination of insoluble cell walls and soluble nonstarchy polysaccharides from plant material. Journal of Agricultural and Food Chemistry 1988, 36:969-979.
6. Chinnaswamy R., Bhattacharya K.R. Relationship between amylose content and expansion characteristics of parboiled rice. Journal of Cereal Science 1984, 2:273-279.
7. Juliano B.O., Perez C.M. Major factors affecting cooked milled rice hardness and cooking time. Journal of Texture Studies 1983, 14:235-243.
8. Juliano B.O., Perez C.M., Barber S., Blakeney A.B., Iwasaki T., Shibuya N., Keneaster K., Chung S.O., Laignelet B., Launay B., Del Mundo A., Suzuki H., Shiki J., Tsuji S., Tokoyama J., Tatsumi K., Webb B.D. International cooperative comparison of instrument methods for cooked rice texture. Journal of Texture Studies 1981, 12:17-38.
9. Leloup V., Colonna P., Buléon A. influence of amylose-amylopectin ratio on gel properties. Journal of Cereal Science 1991, 13:1-13.
10. Lyon B.G., Champagne E., Windham W.R., Barton F.E., Webb B.D., McClung A.M., Moldenhauer K.A., Linscombe S.D., McKenzie K.S., Kohlwey D.E. Effect of degree of milling, drying condition, and final moisture content on sebsory texture of cooked rice. Cereal Chemistry 1999, 76:56-62.
11. Martin M., Fitzgerald M.A. Proteins in rice grains influence cooking properties!. Journal of Cereal Science 2002, 36:285-294.
12. Mestres C., Matencio F., Pons B., Yajid M., Fliedel G. A rapid method for the determination of amylose content by using differential scanning calorimetry. Starch 1996, 48:2-6.
13. Mestres C., Mathurin N., Noel A., Françoise M. End use quality of some African corn kernel. 2. Cooking behaviour of whole dry-milled maize flours; Incidence of storage. Journal of Agricultural and Food Chemistry 1997, 45:565-571.
14. Meullenet J.-F.C., Gross J., Marks B.P., Daniels M. Sensory descriptive texture analyses of cooked rice and itd correlation to instrumantal parameters using an extrusion cell. Cereal Chemistry 1998, 77:714-720.
15. Okabe M. Texture measurement of cooked rice and its relationship to the eating quality. Journal of Texture Studies 1979, 10:131-152.
16. Ong M.H., Blanshard J.M.V. The significance of starch polymorphism in commercially produced parboiled rice. Starch 1995, 47:7-13.
17. Ong M.H., Blanshard J.M.V. Texture determinants of cooked, parboiled rice. II. Physicochemical properties and leaching behaviour of rice. Journal of Cereal Science 1995, 21:261-269.
18. Pages J. Eléments de comparaison entre l'analyse factorielle multiple et la méthode STATIS. Revue de Statistique Appliquée 1996, 44:81-95.
19. Pages J., Husson F. Multiple factor analysis with confidence ellipses: a methodology to study the relationships between sensory and instrumental data. Journal of Chemometrics 2005, 19:138-144.
20. Patindol J., Gu X., Wang Y.-J. Chemometric analysis of cooked rice texture in relation to starch fine structure and leaching characteristics. Starch 2010, 62:188-197.
21. Rouau X., Surget A. A rapid semi-automated method for the determination of total and water-extractable pentosans in wheat flours. Carbohydrate Polymers 1994, 24:123-132.
22. Rousset S., Pons B., Martin J.-M. Identifying objective characteristics that predict clusters produced by sensory attributes in cooked rice. Journal of Texture Studies 1999, 30:50-532.
23. Sesmat A., Meullenet J.-F. Prediction of rice sensory texture attributes from a single compression test, multivariate regression, and a stepwise model optimization method. Journal of Food Science 2001, 66:124-131.
24. Sitakalin C., Meullenet J.-F.C. Prediction of cooked rice texture using an extrusion test in combination with partial least squares regression and artificial neural networks. Cereal Chemistry 2000, 78:391-394.
25. Sitakalin C., Meullenet J.-F.C. Prediction of cooked rice texture using extrusion and compression tests in conjunction with spectral stress strain analysis. Cereal Chemistry 2000, 77:501-506.
26. Szczesniak A.S. Correlations between objective and sensory measurements - an overview of recent developments. Journal of Texture Studies 1968, 18:1-15.
27. Vidal V., Pons B., Brunnschweiler J., Handschin S., Rouau X., Mestres C. Cooking behavior of rice in relation to kernel physicochemical and structural properties. Journal of Agricultural and Food Chemistry 2007, 55:336-346.
28. Webb B.D. Criteria of rice quality in the United States. Rice: Chemistry and Technology. American Association of Cereal Chemists 1985, 402-442. St Paul (USA). B.O. Juliano (Ed.).