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Abstract
With rice being one of the most important crops worldwide, rapid and objective quality evaluation methods based on physicochemical measurements of rice are necessary. We compared the pasting properties of various rice samples using three different heating and cooling programs (maximum temperatures were 93, 120, and 140 °C, respectively) in a newly developed high-temperature-type Rapid Visco Analyzer (RVA, RVA 4800). Furthermore, we investigated the relationship between the different pasting properties measured by the three programs, with starch microstructure measured by iodine scanning analysis, the physical properties of the cooked rice measured by a Tensipresser after 2 h at 25 °C or after 24 h at 6 °C, and prolamin ratio measured by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The consistency value (final viscosity–minimum viscosity) yielded by a new program of maintenance for 2 min at 120 °C using RVA 4800 had a higher positive correlation with retrograded surface hardness H1(R) (r = 0.92), retrograded overall hardness H2(R) (r = 0.90), and the absorbance at λmax (Aλmax) of cooked rice (r = 0.88) and resistant starch (r = 0.80) than those by the conventional program at 93 °C. We developed estimation formulae for H1(R) for various kinds of rice, of which the determination coefficient was 0.86. It led to an easy and rapid assay method for the cooking properties of the various rice samples.
Highlights
Rice is one of the most important crops in the world, together with wheat and corn
We developed a novel estimation formula for Apparent amylose content (AAC) and resistant starch (RS) based on the pasting properties measured by an rapid visco analyzer (RVA) [28], enabling the evaluation of the starch properties and processing suitability of material rice
We considered the hardness of the surface layer (=H1) and hardness of the overall layer (=H2), the stickiness of the surface layer (=S1), the stickiness of the overall layer (=S2), and the adhesion of the surface layer (=L3)
Summary
Rice is one of the most important crops in the world, together with wheat and corn. Rice is used as table rice and for various food processing applications, such as sake (rice wine), rice snacks, and rice cake. Ohtsubo et al reported on the quality assay of rice using traditional and novel tools, such as the measurements of amylose, physical properties, and pasting properties [5]. The pasting properties of rice are useful indicators in the quality assay of cooked rice, rice cake, rice bread, and rice extrudate, for example In several countries, such as Australia, China, Japan, and the United States, the RVA has become the standard method with which the rice processing industry and breeding programs determine rice pasting properties [1]. We developed a novel estimation formula for AAC and resistant starch (RS) based on the pasting properties measured by an RVA [28], enabling the evaluation of the starch properties and processing suitability of material rice. Making use of RVA analysis, we were challenged to estimate the physical properties and retrogradation degree of the rice samples
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