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Changes in histological tissue structure and textural characteristics of rice grain during cooking process

Paper ID Volume ID Publish Year Pages File Format Full-Text
19944 43148 2014 7 PDF Available
Title
Changes in histological tissue structure and textural characteristics of rice grain during cooking process
Abstract

Textural-related property including histological tissue structure changes in rice grain (Oryza sativa L.) during cooking process was investigated in this study. Forty grams of polished grain were added to 60 ml of water, and cooked using the Japanese style cooking method. Rice grains were removed at 30, 50, 70, 85, and 100 °C during cooking, and moisture content, overall firmness, surface firmness, and histological tissue structures were examined. The leached material amount in cooking water at each temperature was also measured. Results showed moisture content in rice grains linearly increased from 70 °C to 100 °C, while moisture remained almost constant at from 30 °C to 50 °C. The overall firmness almost linearly decreased from 30 °C to 85 °C and decreased from 85 °C to 100 °C significantly, though no significant difference in surface firmness change between 70 °C and 85 °C was found. The leached material amount increased approximately 1.5 times between 50 °C and 70 °C. Voids in the cooked grains were generated between 85 °C and 100 °C, where gelatinization and morphological changes in grain shape, with histological cell wall disruptions occurred. The results shown in this study indicate that structural tissue properties, i.e. cell wall properties, are one of the important factors responsible for the textural-related properties of cooked rice grains.

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Keywords
Cooked rice; Tissue structure; Gelatinization; Moisture content; Firmness; Leached materials
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Changes in histological tissue structure and textural characteristics of rice grain during cooking process
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Structure - Volume 1, Issue 2, April 2014, Pages 164–170
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us