Texture Evaluation of Cooked Rice Prepared from Japanese Cultivars Using Two-Bite Instrumental Test and Electromyography

Journal of Texture Studies

Volumn 47, Issue 3, 2016, Pages 188-198

  Kohyama, Kaoru ^a   Sodhi, Navdeep Singh ^a,b   Suzuki, Keitaro ^a,c   Sasaki, Tomoko ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b GURU NANAK DEV UNIVERSITY   (India)

^c NATIONAL INSTITUTE OF CROP SCIENCE   (Japan)

Author keywords

Amylose content; Electromyography; Mastication; Oral processing; Rice cultivar; Single grain two bite test

Indexed keywords

BEHAVIORAL RESEARCH; CYCLODEXTRINS; ELECTROMYOGRAPHY; GRAIN (AGRICULTURAL PRODUCT); MASTICATION; MUSCLE; PLANTS (BOTANY); PROTEINS; THERMAL PROCESSING (FOODS);

AMYLOSE CONTENT; CONTROL MATERIALS; HIGHLY-CORRELATED; MEASURED PARAMETERS; ORAL PROCESSING; RICE CULTIVARS; SINGLE GRAINS; TEXTURAL PARAMETERS;

ANALYSIS OF VARIANCE (ANOVA);

EID: 84958260304     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12172     Document Type: Article

References (34)

1. Champange, E.T., Bett, K.L., Vinyard, B.T., McClung, A.M., Barton, F.E. and Moldenhauer, K. 1999. Correlation between cooked rice texture and rapid viscoanalyser measurements. Cereal Chem. 76, 764-771.
2. Chen, J. 2009. Food oral processing - a review. Food Hydrocoll. 23, 1-25.
3. Chung, H.J., Liu, Q., Lee, L. and Wei, D. 2011. Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose content. Food Hydrocoll. 25, 968-975.
4. Espinosa, Y.G. and Chen, J. 2012. Applications of electromyography (EMG) technique for eating studies. In Food Oral Processing Fundamentals of Eating and Sensory Perception (J. Chen and L. Engelen, ed.) pp. 289-317, Wiley-Blackwell, Oxford, UK.
5. Funami, T., Ishihara, S. and Kohyama, K. 2014. Use of electromyography in measuring food texture. In Food Texture Design and Optimization (Y.L. Dar and J.M. Light, eds.) pp. 283-307, Wiley-Blackwell, Oxford, UK.
6. Juliano, B.O. 1971. A simplified assay for milled-rice amylose. Cereal Sci. Today 16, 334-340.
7. Juliano, B.O., Perez, C.M., Barber, S., Blakeney, A.B., Iwasaki, T., Shibuya, N., Keneaster, K.K., Chung, S., Laignelet, B., Launay, B. ET AL. 1981. International cooperative comparison of instrumental methods for cooked rice texture. J. Texture Stud. 12, 17-78.
8. Juliano, B.O., Perez, C.M., Alyoshin, E.P., Romanov, V.B., Blakeney, A.B., Welsh, L.A., Choudhury, N.H., Delgado, L.L., Iwasaki, T., Shibuya, N. ET AL. 1984. International cooperative test on texture of cooked rice. J. Texture Stud. 15, 357-376.
9. Kohyama, K. 2015. Oral sensing of food properties. J. Texture Stud. 46, 138-151.
10. Kohyama, K., Hayakawa, F., Gao, Z., Ishihara, S., Funami, T. and Nishinari, K. 2016. Natural eating behavior of two types of hydrocolloid gels as measured by electromyography: Quantitative analysis of mouthful size effects. Food Hydrocoll. 52, 243-252.
11. Kohyama, K. and Mioche, L. 2004. Chewing behavior observed at different stages of mastication for six foods, studied by electromyography and jaw kinematics in young and elderly subjects. J. Texture Stud. 35, 395-414.
12. Kohyama, K., Mioche, L. and Bourdiol, P. 2003. Influence of age and dental status on chewing behaviour studied by EMG recordings during consumption of various food samples. Gerodontology 20, 15-23.
13. Kohyama, K., Ohtsubo, K., Toyoshima, H. and Shiozawa, K. 1998. Electromyographic study on cooked rice with different amylose contents. J. Texture Stud. 29, 101-113.
14. Kohyama, K., Sasaki, T. and Hayakawa, F. 2008. Characterization of food physical properties by the mastication parameters measured by electromyography of the jaw-closing muscles and mandibular kinematics in young adults. Biosci. Biotechnol. Biochem. 72, 1690-1695.
15. Kohyama, K., Sawada, H., Nonaka, M., Kobori, C., Hayakawa, F. and Sasaki, T. 2007. Textural evaluation of rice cake by chewing and swallowing measurements on human subjects. Biosci. Biotechnol. Biochem. 71, 358-365.
16. Kohyama, K., Sodhi, N.S., Sasaki, T. and Suzuki, K. 2014. Effects of milling ratio and water-to-rice ratio on mastication effort for cooked rice measured by electromyography. J. Texture Stud. 45, 477-486.
17. Kohyama, K., Yamaguchi, M., Kobori, C., Nakayama, Y., Hayakawa, F. and Sasaki, T. 2005. Mastication effort estimated by electromyography for cooked rice of differing water content. Biosci. Biotechnol. Biochem. 69, 1669-1676.
18. Lu, Z.-H., Sasaki, T., Li, Y.-Y., Yoshihashi, T., Li, L.-T. and Kohyama, K. 2009. Effect of amylose content and rice type on dynamic viscoelasticity of a composite rice starch gels. Food Hydrocoll. 23, 1712-1719.
19. Mestres, C., Ribeyre, F., Pons, B., Fallet, V. and Matencio, F. 2011. Sensory texture of cooked rice is rather linked to chemical than to physical characteristics of raw grain. J. Cereal Sci. 53, 81-89.
20. Mioche, L., Bourdiol, P., Martin, J.-F. and Noël, Y. 1999. Variations in human masseter and temporalis muscle activity related to food texture during free and side-imposed mastication. Arch. Oral Biol. 44, 1005-1012.
21. Morell, P. Hernando, I. and Fiszman, S.M. 2014. Understanding the relevance of in-mouth food processing. A review of in vitro techniques. Trends Food Sci. Technol. 35, 18-31.
22. Nagasawa, T., Yanbin, X., Tsuga, K. and Abe, Y. 1997. Sex difference of electromyogram of masticatory muscles and mandibular movement during chewing of food. J. Oral Rehabil. 24, 605-609.
23. Okabe, M. 1979. Texture measurement of cooked rice and its relationship to the eating quality. J. Texture Stud. 10, 131-152.
24. Okadome, H. 2005. Application of instrument-based multiple texture measurement of cooked milled-rice grains to rice quality evaluation. Jpn. Agr. Res. Q. 39, 261-268.
25. Okadome, H., Toyoshima, H. and Ohtsubo, K. 1999. Multiple measurement of physical properties of individual cooked rice grains with a single apparatus. Cereal Chem. 76, 855-860.
26. Okadome, H., Toyoshima, H., Shimizu, N., Akinaga, T. and Ohtsubo, K. 2002. Chemometric formulas based on physical properties of single-cooked milled rice grains for determination of amylose and protein contents. J. Food Sci. 67, 702-707.
27. Sasaki, T., Kohyama, K., Suzuki, Y., Okamoto, K. Noel, T.R. and Ring, S.G. 2009. Physicochemical characteristics of waxy rice starch influencing the in vitro digestibility of a starch gel. Food Chem. 116, 137-142.
28. Sesmat, A. and Meullenet, J.-F. 2001. Prediction of rice sensory texture attributes from a single compression test, multivariate regression, and a stepwise model optimization method. J. Food Sci. 66, 124-131.
29. Sodhi, N.S., Sasaki, T., Lu, Z.-H. and Kohyama, K. 2010a. Phenomenological viscoelasticity of some rice starch gels. Food Hydrocoll. 24, 512-517.
30. Sodhi, N.S., Suzuki, K. and Kohyama, K. 2010b. Electromyographic studies on mastication of cooked rice from different cultivars. International Conference on Food Oral Processing - Physics, Physiology, and Psychology of Eating (p. 120), University of Leeds, UK.
31. Takahashi, T. and Kawamura, A. 2011. Evaluation of easy-to-eat at the cooked rice considering the elderly eating function. Annual Report of Study for Food under the supporting program by the SKYLARK Food Science Institute 24, 1-7, (in Japanese).
32. Tamura, K. and Shiga, H. 2014. Gender differences in masticatory movement path and rhythm in dentate adults. J. Prosthodont. Res. 58, 237-242.
33. Woda, A., Foster, W., Mishrllany, A. and Peyron, M.A. 2006. Adaptation of healthy mastication to factors pertaining to the individual or to the food. Physiol. Behav. 89, 28-35.
34. Youssef, R.E., Throckmorton, G.S., Ellis III, E. and Sinn, D.P. 1997. Comparison of habitual masticatory patterns in men and women using a custom computer program. J. Prosthet. Dent. 78, 179-186.