Texture Of Rice Research Articles

What counts as “quality” in agrarian taste? Subjectivities, gender, and rice agroecology in northern Bangladesh

AbstractThis ethnographic study explores perceptions of the quality or goodness of rice among two agrarian communities in northern Bangladesh. In Bangladeshi rice markets, socio‐cultural perceptions of the appearance and texture of rice are seen to determine the quality and taste of rice. This paper foregrounds the invisible actors—the embodied ways of knowing and practicing of rural agrarian workers—to unravel how they perceive, appreciate, and interpret the quality of rice across gendered and classed body politics. Evidence from the practical and relational aspects of their eating habits suggests that the eater's sensory experience of quality and tastiness is grounded on how the rice grains are grown and processed. Qualification is a continuous process that awakens the eating body's active participation in the experience of cooking, eating, and metabolism. By introducing the idea of agrarian taste, this study presents a new way of understanding how rural agrarian workers preserve the complex and rhizomatic embodied knowledge on the authenticity and adulteration of the qualities of rice and brings new insight into the scholarship of food, nutrition, agriculture, and the environment.

Effects of the hot air roasting process on brown rice moisturized by water–spraying method

The hard texture of brown rice, attributed to its bran layer, poses significant challenges in improving its palatability. This study investigated the effects of hot–air roasting on the morphological characteristics, thermal properties, and water absorption of brown rice, moisturized using a water–spraying method to enhance texture. Moisture–controlled roasting resulted in a significant difference in the L* values, with the highest observed at 20 % water content. The extent of cracking and fine fissure formation varied with roasting temperature, resulting in increased water absorption. These structural changes subsequently influenced the tan δ value, hardness, and stickiness in the rheological analysis post–cooking. The gelatinization degree significantly increased with higher roasting temperatures and retrogradation effects were noted at 130 °C and 150 °C with a 15 % water content during cooking. Texture and sensory evaluations confirmed an increase in hardness as retrogradation progressed. The observed changes in this study have a profound impact on the textural and sensory attributes of the final cooked product.

Lysine 98 in NAC20/NAC26 transcription factors: a key regulator of starch and protein synthesis in rice endosperm

Starch and proteins are main storage product to determine the appearance, cooking, texture, and nutritional quality of rice (Oryza sativa L.). OsNAC20 and OsNAC26, as pivotal transcription factors, redundantly regulate the expression of genes responsible for starch and protein synthesis in the rice endosperm. Any knockout of OsNAC20 or OsNAC26 did not result in visible endosperm defects. In this study, we had isolated and characterized a mutant named as floury endosperm25 (flo25). The caryopsis of the flo25 mutant exhibits a floury endosperm, accompanied by reductions in both the 1000-grain weight and grain length, as well as diminished levels of total starch and protein. Through map-based cloning, it was determined that FLO25 encodes a NAM, ATAF, and CUC (NAC) transcription factors, namely OsNAC26, with a lysine to asparagine substitution at position 98 in the flo25 mutant. Remarkably, lysine 98 is conserved across plants species, and this mutation does not alter the subcellular localization of OsNAC26 but significantly attenuates its transcriptional activity and its ability to activate downstream target genes. Furthermore, the mutant protein encoded by OsNAC26-flo25 could interact with OsNAC20, disrupting the native interaction between OsNAC20 proteins. Additionally, when lysine 98 is substituted with asparagine in OsNAC20, the resulting mutant protein, OsNAC20(K98N), similarly disrupts the interaction between OsNAC26 proteins. Collectively, these findings underscore the pivotal role of Lysine 98 (K) in modulating the transcriptional activity of NAC20/NAC26 within the rice endosperm.

Impact of the degree of starch gelatinization on the texture, soaking, and cooking characteristics of high amylose rice: an experimental and numerical study

Impact of the degree of starch gelatinization on the texture, soaking, and cooking characteristics of high amylose rice: an experimental and numerical study

Chewing characteristics of rice and reasons for differences between three rice types with different amylose contents

This study investigated the physicochemical structural changes in different types of rice (japonica rice [JR], indica rice [IR], and waxy rice [WR]) during oral digestion and explored the reasons for differences in oral digestion between the three different types. The results showed that, compared with JR (42.41 ± 3.06 mg/g) and WR (26.82 ± 0.67 mg/g), IR had the highest amylose content (49.95 ± 3.33 mg/g) and, related to this, hydrolysis rate. A correlation analysis showed that, the higher the amylose content, the harder the texture of rice, leading to longer chewing times and, as a result, a greater degree of hydrolysis. In addition, the higher the amylose content, the lower the exudate content and viscosity of rice, which affects chewing time and frequency, thereby affecting the degree of hydrolysis. Both X-ray computed tomography and scanning electron microscopy indicated that cooked IR had the loosest structure and the most pores, that were conducive to chewing and crushing and therefore contributed to the high hydrolysis rate. Analysis of the exudate structure showed that the amount of exudate affected rice pores. More exudates lead to pore coverage and a tight structure.

Oleogel for improving the texture and flavor in rice cooking: Preparation from natural wax and rice bran oil and characterization

This study involved the preparation and characterization of oleogels from rice bran oil with different waxes and the potential application in improving the texture and flavor in rice cooking. The findings revealed a substantial improvement in rice texture with the addition of oleogel, particularly noteworthy at a 3% (w/w) incorporation of RBW (Rice Bran Wax). Under this condition, the hardness reached 15.75N, and stickiness measured 2.16N. The incorporation of 1–3% (w/w) oleogel significantly enhances the color vibrancy of rice during the cooking process, resulting in an increase in the L* value of the rice from 73.86 to 73.95-76.74. Sensory evaluation revealed higher scores for BW (Bee Wax) and RBW at 40.68 and 40.23 points, respectively. Microscopic structural analysis indicated that the incorporation of RBW oleogel led to rice samples with the smallest pores, contributing to a more refined internal pore structure in the grains. In the control rice, 7 aldehyde compounds were detected with a relative content of 43.44%. The addition of oleogel increased the number of aldehyde compounds to 9, with a relative content of 48.06%. This study expands the potential applications of oleogels in rice cooking, enriching flavor profiles and presenting opportunities for integration into the food industry.

Grain Quality Evaluation of Several Upland Rice Varieties in Indonesia

Abstract High-yielding rice varieties that are adaptive to dry land conditions are the main technological component in efforts to increase rice production also known as upland rice. This study aimed to determine the physical quality, milling quality, physicochemical characteristics, and sensory test of six upland rice new superior varieties namely Inpago 8, Inpago 10, Inpago 12, Inpago Unsoed, Rindang 1 and Rindang 2. The quality analysis was carried out at Rice Quality Laboratory, Indonesian Center for Rice Research (ICRR) in Sukamandi, West Java, Indonesia. Furthermore, rice quality data is compared with the Indonesian National Standard (INS) for paddy No. 0224-1987/SPI-TAN / 01/01/1993 and with INS of rice No 6128:2020. The result showed that upland rice varieties have the criteria of the third class of INS paddy. Out of six varieties, four varieties were categorized as long rice and the rest were medium rice (Inpago 8 and Inpago Unsoed). All varieties were classified as medium shape. According to milling quality, Inpago 12 followed by Inpago 8 has the best yield of brown rice. Meanwhile, the best yield of milled rice was Inpago 12 followed by Inpago 10. All varieties met the percentage of head rice (maximum 75%) and broken rice (maximum 22%) for the second medium class. The Inpago 8, Inpago 10, Inpago 12, and Inpago Unsoed varieties belong to the low to medium amylose group, having a medium gel consistency with a separated and fluffy cooked rice texture character. According to the sensory test findings for cooked rice, there were no differences among any of the kinds in terms of flavor, color, shine, taste and overall evaluation. Based on physical, milling quality and physicochemical characteristics, Inpago 12 is the best variety of all the upland varieties observed.

Inventory Of Beras rendang Recipes As Traditional Food In Fifty City District, West Sumatera

Differences in selecting ingredients, measuring ingredients and techniques for making rendang rice mean that the quality produced is also different. The basic technique for making rendang rice is that the sticky rice is mashed, then the coconut milk, granulated sugar and vanilla are cooked until it thickens until it becomes candied. This research aims to describe the standardization of recipes, methods of making and the quality of rendang rice in Nagari Padang Japang, LimaPuluh City Regency. This type of research is qualitative and quantitative research using mixed methods. The data in this research uses primary data. Qualitative data collection techniques are observation, interviews, documentation and quantitative data collection techniques are organoleptic test questionnaire format. Qualitative data analysis techniques use three activity streams, namely: data reduction, data presentation, drawing conclusions and quantitative data analysis techniques using the formula (Mx=∑ x / N), data validity, testing the validity of qualitative data, namely: extended participation, diligent observation, and triangulation. Based on the research results, 3 rendang rice recipes were obtained. The results of the organoleptic test obtained the highest score by Mrs. Misna from Jorong Ampang Gadang with an average score of 19.6. Standardization of rendang rice recipes is carried out by organoleptic tests to obtain good quality rendang rice including: shape of rendang rice (neat and uniform), color of rendang rice (white), aroma of rendang rice (fragrant), texture of rendang rice (soft) and taste of rendang rice ( sweet).

Effects of Konjac (Amorphophallus muelleri Blume) Flour Addition and Drying Time on the Crude Fiber and Texture Level of Instant Yellow Rice

Instant yellow rice is a traditional breakfast dish prepared using special technology for quick and practical cooking and a longer shelf life. Since rice has low crude fiber content as the main ingredient, substitution with local sources, such as konjac flour, can be made. Konjac flour is the powdered root of konjac plant, and it contains high crude fiber. Therefore, this study aimed to examine the texture and crude fiber properties of instant yellow rice with the addition of konjac flour. Furthermore, a completely randomized design (CRD) was used with two factors, namely variations in konjac flour concentration (2%, 3%, and 4%) and variations in drying time (5 hours, 6 hours, and 7 hours). Each sample was analyzed for the physical (hardness, stickiness and chewiness texture) and chemical characteristics (crude fiber content). The results showed that the konjac flour concentration had a significant (p<0.05) effect, while the drying time had no significant (p<0.05) effect on the physical and chemical characteristics of instant yellow rice. Therefore, 5 hours of drying might be enough for the rice processing. The addition of 2% konjac flour on instant yellow rice dried for 5 hours showed 2.48±0.50 a N of hardness texture, 5.53±0.07 c N stickiness texture, 4.59±0.02 a N chewiness texture, and 5.20% of crude fiber. Addition of 3% konjac flour on instant yellow rice dried for 5 hours showed 5.74±0.08 b N of hardness texture, 4.73±0.17 b N stickiness texture, 4.37±0.05 a N chewiness texture, and 5.20% of crude fiber. The addition of 4% konjac flour on instant yellow rice dried for 5 hours showed 6.41±0,02 c N of hardness texture, 4.06±0.70 b N stickiness texture, 3.33±1.52 a N chewiness texture, and 5.35% crude fiber. This showed the best treatment was the use of instant yellow rice with 4% konjac flour addition at 5 hours drying time.

Experimental Warming Increased Cooked Rice Stickiness and Rice Thermal Stability in Three Major Chinese Rice Cropping Systems.

Climate warming is a critical environmental issue affecting rice production. However, its effects on cooked rice texture and rice thermal properties remain unstudied in China. To address this gap, we conducted a two-year multi-site field warming experiment using free-air temperature increase facilities across three major Chinese rice cropping systems. Interestingly, warming had a minimal impact on the hardness of cooked rice, while it significantly increased stickiness by an average of 16.3% under warming conditions. Moreover, compared to control treatments, rice flour exhibited a significant increase in gelatinization enthalpy, onset, peak, and conclusion temperatures under warming conditions, with average increments of 8.7%, 1.00 °C, 1.05 °C, and 1.17 °C, respectively. In addition, warming significantly declined the amylose content, remarkedly elevated the protein content and relative crystallinity, and altered the weight distribution of the debranched starch. Correlation analysis revealed significant relationships between cooked rice stickiness, rice flour thermal properties, amylose content, protein content, and partial starch structures. Therefore, warming-induced alterations in rice composition and starch structure collectively enhanced cooked rice stickiness and rice thermal stability.

Deacetylated Konjac Glucomannan with a Slower Hydration Rate Delays Rice Digestion and Weakens Appetite Response.

The physical characteristics of chyme during gastrointestinal digestion are considered to significantly affect nutrient digestion and absorption (such as glucose diffusion), which has an impact on postprandial satiety. The present study aims to analyze the hydration rate (HR) and rheological properties of deacetylated konjac glucomannan (DKGM) at different degrees and then explore their effects on rice texture, digestive properties, and the subjects' post-meal appetite. The present results show that, as the deacetylation degree (DD) of KGM increased, the intersection point of the viscoelastic modulus shifted to a high shear rate frequency, and as the swelling time of the DKGM was prolonged, its HR decreased significantly. The results of the in vitro gastrointestinal digestion tests show that the hardness and chewability of the rice in the fast-hydration group (MK1) were remarkably reduced. In contrast, the slow-hydration group (MK5) exhibited an outstanding ability to resist digestion. The kinetics of starch hydrolysis revealed that the HR of the rice in the fast-hydration group was 1.8 times faster than that of the slow-hydration group. Moreover, it was found that the subjects' appetite after the meal was highly related to the HR of the MK. Their hunger (p < 0.001), desire to eat (p < 0.001), and prospective food consumption (p < 0.001) were significantly inhibited in the slow-hydration group (MK5) compared to the control. This study explored the nutritional effects of the hydration properties derived from the DKGM, which may contribute to modifying the high glycemic index food and provide ideas for the fabrication of food with enhanced satiating capacity.

Evaluasi Mutu Fisikokimia Beras Hasil Persilangan antara Empat Padi Varietas Unggul dan Padi Liar (Oryza glaberrima dan O. rufipogon)

The physicochemical quality of rice is evaluated to ensure that it is fit for consumption and meets established quality standards. This study aims to analyze the physicochemical properties of rice strains resulting from crosses between four high-yielding varieties of rice and two wild rices so that the appropriate genotype is obtained for the development of quality rice. The research was conducted from November 2019 to March 2020 at the Quality Laboratory, Muara Experimental Garden, Rice Research Center, Bogor. The rice genotypes used were 22 strains resulting from crosses between high-yielding varieties of rice (Ciherang, Inpari 13, Inpari 10, and Situ Bagendit), and wild rice (Oryza glaberrima and O. rufipogon), 4 comparison varieties of crossbred elders, and two comparison varieties of organoleptic tests (Memberamo and IR42). Physical and chemical qualities were observed in terms of grain moisture content, grain density, broken skin rice yield, milled rice yield, head rice yield, rice length, rice shape, and rice liming, amylose content, gelatinization temperature, and organoleptic. The results showed that the strains 44-F-C21, 58-F-C21, and 59-F-C21 provided fairly good rice quality with head rice yields above 80% and higher than their respective elders (Situ Bagendit and Ciherang), and water content below 14%. These strains had characteristic characteristics, namely medium rice form, amylose content of 26.38%, and alkali score of 2-3. Most of these genotypes also exhibited high gelatinization temperatures, medium rice texture, and savory rice flavors. The genotype selected from the results of crosses between high-yielding varieties of rice and wild rice has the potential to be developed because there are genetic improvements from its elders on several physicochemical characteristics of rice. Keywords: amylose content; gelatinization temperature; physicochemical properties; rice lines; wild rice

Effects of ultrasound combined with hydrothermal treatment on the quality of brown rice

In order to improve the rough mouthfeel of brown rice, the effects of ultrasound (U) combined with hydrothermal (H) treatment on texture, sensory score and cooking quality of brown rice were studied, and the improvement mechanism was revealed from the aspects of room temperature water absorption, water droplet contact angle, microstructure and starch ordered structures. The results showed that ultrasound hydrothermal treatment cycle (UH-UH) can significantly improve the eating quality of brown rice. After UH-UH, the hardness, chewiness, optimal cooking time and volume expansion rate all reached to the level of white rice, and the stickiness significantly increased from 0.126 N of the control to 1.114 N. The sensory score of cooked brown rice rose from 57.37 to 76.70. On the other hand, room temperature water absorption rate far exceeded that of white rice, and the water droplet contact angle and relative crystallinity decreased significantly. In addition, scanning electron microscopy found that the cracks and micropores on the surface of treated brown rice grains increased greatly, which may be the underlying reasons for the improvement in the eating quality of brown rice. This study helps to provide a new way for producing high-quality brown rice.

Willingness to Continue Rice Farmers for Ciherang and Inpari 37 Varieties in South Sulawesi: The Influence of Attitude Attributes of Varieties and Socio-Economic Aspects

High-yielding varieties are technological innovations readily accepted by farmers and proven to increase rice productivity. This study aimed to determine the attitude of farmers toward the attributes of rice varieties and compare their willingness to continue in rice varieties and identify influencing factors. This research was conducted from December 2020 to January 2021 with 101 farmers, selected by purposive sampling, using Ciherang and Inpari 37 varieties in South Sulawesi. Farmers’ attitudes towards the attributes of rice varieties were measured by Fishbein analysis. Proportion analysis was done to determine farmers’ willingness to continue using the Ciherang and Inpari 37 varieties, and binomial logistic analysis was used to estimate the factors that influence it. The results showed that farmers’ attitudes toward the attributes of the Ciherang variety were mainly higher than that of Inpari 37, except for attribute productivity, pest and disease resistance, milled yield quality, and grain selling price. The level of willingness of farmers to continue using Ciherang and Inpari 37 was in the high category with a higher Ciherang value than farmers of Inpari 37. The factors influencing the willingness to continue for both varieties were rice texture, resistance to pests and diseases and the selling price. Other factors variably influenced the willingness of farmers to continue for both varieties.

Relationships between texture properties of cooked rice with grain amylose and protein content in high eating quality indica rice

AbstractBackground and ObjectiveTexture is critical in determining the eating quality of cooked rice and is dependent on physiochemical properties of rice grains. In this study, relationships between texture properties of cooked rice with grain amylose and protein content were evaluated across 25 high eating quality indica rice varieties.FindingsGrain amylose and protein content ranged from 13.2% to 20.0% and from 5.37% to 7.77%, with means of 17.6% and 6.43%, respectively. The ranges of hardness, springiness, cohesiveness, resilience, and chewiness of cooked rice were 425–1074 g, 0.672–0.812, 0.447–0.632, 0.278–0.457, and 130–480 g, with means of 710 g, 0.768, 0.570, 0.394, and 320 g, respectively. Correlation plot analysis and partial correlation analysis showed that all five texture properties of cooked rice were significantly related to grain amylose content, whereas the relationships between each of the five texture properties and grain protein content were not significant or much less significant than the relationships between texture properties and grain amylose content.ConclusionsHigh eating quality indica rice varieties have diverse texture properties when cooked. Selection of texture properties of cooked rice should focus on grain amylose content rather than grain protein content for high eating quality indica rice.Significance and NoveltyThis study identifies the critical physiochemical property determining cooked rice texture in high eating quality indica rice.

Effect of milling and defatting treatment on texture and digestion properties of oat rice

Oat rice with great sensory acceptance was developed based on the combination method of milling and defatting (petroleum ether) treatment. In this study, the effect of milling and defatting treatment on the texture and digestion properties of oat rice was investigated. Results showed that milling and defatting treatment enhanced stickiness, enthalpy, and starch digestibility. The pasting temperature and hardness of oat rice were reduced. The lipid content of oat rice was significantly reduced by milling and defatting treatment, leading to a decrease in the formation of starch-lipid complex. Fourier transform infrared spectroscopy and X-ray diffraction analyses revealed that the application of milling and defatting treatments led to a reduction in the content of starch-lipid complexes in oats during the cooking process. Milling and defatting significantly enhanced both the rapid and slow digestion rates of oat rice. Specifically, the rapid digestion rate was found to be 2.5 times higher than the slow digestion rate. The nutritive components of oat rice were properly preserved, and the viscosity and elasticity of oat rice reached the maximum when milling for 40 s and defatting. This study provides a theoretical basis for oat products.

Rice storage under controlled conditions: Changes in its physicochemical and functional properties

Rice storage is necessary to improve cooked rice's textural and functional characteristics. Storage conditions affect the quality of rice. Fresh rice samples with low amylose content (≈10%) were stored for 6 months at different temperatures (2) and air availability (3) to evaluate their individual and synergic effect on rice quality. Chemical composition, rice texture, cooking, thermal properties, water uptake, and texture after cooking were analyzed at 2-month intervals. The results showed that storage temperature, time, and the interaction between them significantly affected stored rice's hardness, water uptake, solid loss, and gelatinization temperatures. Higher air availability resulted in an increase in hardness and Amylose-Lipid (A-L) complexing index. The A-L complexing index increased with storage time, predominately when the rice samples were kept at higher temperatures. Also, this complex was positively correlated with the hardness of the cooked grain (r = 0.81) and its water absorption capacity (r = 0.90), suggesting that the A-L complex formation improves rice quality characteristics. A better rice quality was found at 23 °C with air restriction and 180 storage days.

Farmer’s behavior in selecting rice seeds using the theory of reasoned action approach

The attitude of farmers as the main actors of agriculture is an important factor in determining the decision to use certified seeds. Farmers' behavior in making decisions is also a consideration of the amount of demand for rice seed products on the market. Thus, it is important for producers to understand precisely the needs of farmers, so that both farmers and producers do not experience losses. The purpose of this study is to measure the behavior of farmers in the selection of certified rice seeds and analyze the preference groups that influence farmers' intentions in the selection of seeds used. Research data was collected using purposive sampling with a total sample of 52 farmers. Data measurement uses the Theory of Reasoned Action model approach, where behavioral are measured from attitudes and subjective norms. The results showed that farmers' behavior to choose certified rice seeds was more influenced by farmers' attitudes with attributes of certified rice seeds that were rated highly agreed by farmers, namely productivity and rice texture. While the preference group that is a factor in the selection of certified rice seeds used with a strongly agreed category is family and friends. In addition to considering in terms of seed attributes, producers should be able to provide the types of seeds that are much needed by farmers and maximize promotion through approaches with farmer groups in Burneh District.

Importance of both leached and residual starch molecular structures in determining cooked rice texture at different rice-to-water cooking ratios

Although texture of cooked rice has been investigated with regard to its relation to starch structure, it remains unclear how starch molecular structure and water content together affect its texture. Thus, the texture, and starch molecular structure of 10 rice varieties and their leachates during cooking were studied with a range of rice-to-water ratios. Although hardness of cooked rice decreased, no trend for the alteration of stickiness observed over the increase of water content. Generally, more amylopectin with DP 12–36 and amylose with DP 5000–20,000 in leachate, less starch molecules with DP > 36 in residual materials resulted in a higher stickiness of cooked rice, which is rationalized by their slower retrogradation tendency and higher amount of non-reducing ends available for binding to textural probe. Rice-to-water ratio was another crucial factor in determining relations between starch structures and cooked rice texture. For example, more leached amylopectin with DP 12–100 resulted in a higher stickiness of cooked rice, while this was not the case for rice cooked at rice-to-water ratios of 1: 1.2 and 1: 1.4. These results give new insights on the effects of starch molecular structure and water content on the cooked rice texture.

Long-term straw return improves cooked indica rice texture by altering starch structural, physicochemical properties in South China

Straw return can improve rice eating quality by modifying starch formation from long-term field trials, whereas the relevant mechanisms are still unknown. A long-term field experiment, including straw removal (CK), straw burning return (SBR), and straw return (SR) was conducted to investigate the starch structure, physicochemical properties, and cooked rice textures of indica early- and late-rice. Compared with CK, SBR and SR enhanced relative crystallinity, amylopectin long chains in both rice seasons, and gelatinization temperatures in late rice. Compared to SBR, SR decreased protein content and amylopectin short chains but increased starch branching degree, breakdown, and stickiness, ultimately contributing to improved starch thermal and pasting properties. Meanwhile, SR decreased hardness, cohesiveness, and chewiness, resulting in cooked texture meliorated, which was mainly attributed to amylopectin chain length and starch granule size. The results suggest that SR increased cooked texture of indica rice by altering starch structural and physicochemical properties.