Abstract
Cooked high-amylose rices, such as Australian wild rice (AWR) varieties, have slower digestion rates, which is nutritionally advantageous, but may have inferior eating qualities. Here, a comparison is made between sensory and starch molecular fine structure properties, and volatile compounds, of polished AWR varieties and some commercial rices (CRs). Starch structural parameters for amylopectin (Ap) and amylose (Am) were obtained using fluorophore-assisted capillary electrophoresis and size-exclusion chromatography. Volatile compounds were putatively using headspace solid-phase microextraction with gas chromatography-mass spectrometry. Sensory properties were evaluated by a trained panel. AWR had a disintegration texture similar to that of Doongara rice, while AWR had a resinous, plastic aroma different from those of commercial rice varieties. Disintegration texture was affected by the amounts of Ap short chains, resinous aroma by 2-heptenal, nonadecane, 2h-pyran, tetrahydro-2-(12-pentadecynyloxy)-, and estra-1,3,5(10)-trien-17β-ol, and plastic aroma by 2-myristynoyl pantetheine, cis-7-hexadecenoic acid, and estra-1,3,5(10)-trien-17β-ol. These findings suggest that sensory properties and starch structures of AWR varieties support their potential for commercialization.
Highlights
Rice (Oryza sativa L.) is a widely consumed staple food
No large differences were seen between polished Australian wild rice (AWR) and commercial rices (CRs) grains in total starch, protein, nor amylose content (AC)
An Australian wild rice was compared with common domesticated rices with regard to starch molecular fine structure and the volatile compounds of cooked rices, these together controlling the sensory properties of polished cooked rice
Summary
The health requirement of slow starch digestion rate and the consumer requirement of good palatability of rice are opposing, since cooked high-amylose rices are far the only ones with low digestibility, but they have relatively low palatability [1]. Previous work [3] has shown that AWR starches have more shorter chains of amylose (Am) and more longer chains of amylopectin (Ap), both causing a slower in-vitro digestion rate compared to that of domesticated rices. Sensory properties of cooked rice (aroma, appearance, sweet taste, texture, flavor, after-taste, etc.) can be described by panelists (subjective but directly related to human preferences) and by instruments (objective but not directly related to human preferences). There are currently only sensory data for the aroma, texture, and flavor of unpolished cooked AWR varieties [4]
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