Relationship of physicochemical, pasting properties of millet starches and the texture properties of cooked millet

Journal of Texture Studies

Volumn 42, Issue 4, 2011, Pages 247-253

  Liu, Cheng ^a,b   Liu, Peiling ^a,b   Yan, Shuqin ^a,b   Qing, Zhang ^a,b   Shen, Qun ^a,b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

Author keywords

Amylase; Foxtail millet; Pasting property; RVA; Starch; Texture property

Indexed keywords

AMYLOSE CONTENT; CHEMICAL COMPONENT; EVALUATION SYSTEM; FOXTAIL MILLET; NEGATIVE CORRELATION; PASTING PROPERTY; PASTING TEMPERATURE; PEAK VISCOSITIES; POSITIVE CORRELATIONS; PRODUCT PROCESSING; PROTEIN CONTENTS; RAPID VISCO ANALYZERS; RVA; SCIENCE AND TECHNOLOGY; SWELLING POWER; TEXTURAL PROPERTIES; TEXTURE PROPERTIES; TEXTURE PROPERTY;

HARDNESS; PLANTS (BOTANY); SOLUBILITY; STARCH; VISCOSITY;

TEXTURES;

SETARIA ITALICA;

EID: 79960694146     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2010.00271.x     Document Type: Article

References (36)

1. AACC 46-12 1976. Crude protein-Kjeldahl method, boric acid modification.
2. AACC 61-03 1997. Amylose content of milled rice.
3. AACC 76-13 1995. Total starch assay procedure (megazymeamyloglucosidase/a-amylase method).
4. AACC 76-21 1995. General pasting method for wheat or rye flour or starch using the rapid visco analyser, approved methods of the American Association of Cereal Chemists.
5. AKINGBALA, J.O. and ROONEY, L.W. 1987. Paste properties of sorghum flour and starches. J. Food Proc. 11, 13-24.
6. ALLAHGHOLIPOUR, M., ALI, A.J., ALINIA, F., NAGAMINE, T. and KOJIMA, Y. 2006. Relationship between rice grain amylose and pasting properties for breeding better quality rice varieties. Plant Breed. 125, 357-362.
7. BARMINASA, J.T., ONENB, A.I., WILLIAMSB, E.T., ZARUWAB, M.Z., MAMURUB, S.A. and HAGGAIC, D. 2008. Studies on functional properties of borassus starch from fresh. Food Hydroc. 22, 298-304.
8. BRAND-MILLER, J. 1998. Carbohydrates. In Essentials of Human Nutrition (J. Mann and A.S. Truswell, eds.) pp. 11-28, Oxford University Press, Oxford, U.K.
9. CHAMPAGNE, E.T., LYON, B.G., MIN, B.K., VINYARD, B.T., BETTGARBER, K.L. and BARTON, F.E. 1998. Effects of post harvest processing on texture profile analysis of cooked rice. Cereal Chem. 75, 181-186.
10. CHAMPAGNE, E.T., BETT, K.L., VINYARD, B.T., MCCLUNG, A.M., BARTON, F.E., MOLDENHAUER, K., LINSCOMBE, S. and MCKENZIE, K. 1999. Correlation between cooked rice texture and rapid visco analyzer measurements. J. Cereal Chem. 76, 764-771.
11. CHUNG, K.M., MOON, T.W. and CHUN, L.K. 2000. Influence of annealing on gel properties of mung bean starch. Cereal Chem. 77, 567-571.
12. DEBABANDYA, M. and SATISH, B.A.L. 2006. Cooking quality and instrumental textural attributes of cooked rice for different milling fractions. J. Food Eng. 73, 253-259.
13. DEL MUNDO, A.M., KOSCO, D.A. and JULIANO, B.O. 1989. Sensory and instrumental evaluation of texture of cooked and raw milled rices with similar starch properties. J. Texture Studies 20, 97-110.
14. DESHPANDE, S.S. and BHATTACHARYA, K.R. 1982. The texture of cooked rice. J. Texture Studies 13, 31-42.
15. FITZGERALD, M.A., MARTIN, M., WARD, R.M., PARK, W.D. and SHEAD, H.J. 2003. Viscosity of rice flour: A rheological and biological study. J. Agric. Food Chem. 51, 2295-2299.
16. FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS 2008. Preliminary 2009 data now available for selected countries and products. (accessed December 30, 2009).
17. JULIANO, B.O. and PEREZ, C.M. 1983. Major factors affecting cooked milled rice hardness and cooking time. J. Texture Studies 14, 235-243.
18. KANG, H.J., HWANG, I.K., KIM, K.S. and CHOI, H.C. 2003. Comparative structure and physicochemical properties of Ilpumbyeo, a high-quality Japonica rice, and its mutant, Suweon 464. J. Agric. Food Chem. 51, 6598-6603.
19. LI, H.X., CHEN, B. and DUAN, W. 2008. Impact of proteins on pasting and cooking properties of waxy and non-waxy rice. J. Cereal Sci. 47, 372-379.
20. LIU, W.J. and SHEN, Q. 2007. Studies on the physicochemical properties of mung bean starch from sour liquid processing and centrifugation. J. Food Eng. 79, 358-363.
21. MARTIN, M. and FITZGERALD, M.A. 2002. Proteins in rice grains influence cooking properties. J. Cereal Sci. 36, 285-294.
22. MEULLENET, F.C., MARKS, B.P., GRIFFIN, V.K. and DANIELS, M.J. 1999. Effects of rough rice drying and storage conditions on sensory profiles of cooked rice. Cereal Chem. 76, 483-486.
23. OKADOME, H., KURIHARA, M. and KUSUDA, O. 1999. Measurements of physical properties of cooked grains with different nitrogenous fertilizers. Jpn. J. Crop. 68, 211-216.
24. PEREZ, C.M., JULIANO, B.O., BOURNE, M.C. and ANZADUA-MORALES, A. 1993. Hardness of cooked milled rice by instrumental and sensory methods. J. Texture Studies 24, 81-94.
25. PEREZ, C.M., BOURNE, M.C. and JULIANO, B.O. 1996. Measuring hardness distribution of cooked rice by single-grain puncture. J. Texture Studies 27, 1-13.
26. RAMESH, M., ALI, Z.S. and BHATTACHARYA, K.R. 1999. Structure of rice and its relation to cooked-rice texture. Carbohydr. Polym. 38, 337-347.
27. RANI, S.M.R. and BHATTACHARYA, K.R. 1985. Rheological properties of rice flour slurries and pastes. J. Food Sci. Tech. 22, 322-326.
28. RANI, S.M.R. and BHATTACHARYA, K.R. 1989. Rheology of rice flour pastes: Effect of variety, concentration, and temperature and time of cooking. J. Texture Studies 20, 127-137.
29. REDDY, R.K., ALI, Z.S. and BHATTACHARYA, K.R. 1993. The fine structure of rice-starch amylopectin and its relation to the texture of cooked rice. Carbohydr. Polym. 22, 267-275.
30. ROBERTS, R.L. 1979. Composition and taste evaluation of rice milled to different degrees. J. Food Sci. 44, 127-129.
31. SINGH, N., KAUR, L., EZEKIEL, R. and GURRAYA, H.S. 2005. Microstructural, cooking and textural characteristics of potato (Solanum tuberosum L.) tubers in relation to physico-chemical and functional properties of their flours. J. Sci. Food. 85, 1275-1284.
32. SRICHUWONG, S., SUNARTI, T.C., MISHIMA, T., ISONO, N. and HISAMATSU, M. 2005. Starch from different botanical source. II: Contribution of starch structure to swelling and pasting properties. Carbohydr. Polym. 62, 25-34.
33. TONG, L.T., REN, C.Z. and LI, Z.G. 2008. Study on factors influencing the viscosity of cooked minor grain crops. Food Sci. Tech. 33, 54-57. (In Chinese, with English abstract).
34. WANG, Y.W., LI, H.X. and TIAN, G. 2008. Relationship between cooked millet palatability and visual quality and RVA profile character of starch. J. Shanxi Agric. Sci. 36, 34-39. (In Chinese, with English abstract).
35. ZHAN, X.M., ZHENG, T.H. and TAO, J.H. 2007. Study on application of texture analyzer in quality evaluation of rice. Food Sci. 28, 62-65. (In Chinese, with English abstract).
36. ZHANG, C., ZHANG, H. and LI, J.H. 2007. Advances of millet research on nutrition and application. J. Chin. Cereals Oils Assoc. 22, 51-55. (In Chinese, with English abstract).