Format

Send to

Choose Destination
Food Chem. 2019 Aug 15;289:616-624. doi: 10.1016/j.foodchem.2019.03.082. Epub 2019 Mar 18.

Effect of soaking and cooking on structure formation of cooked rice through thermal properties, dynamic viscoelasticity, and enzyme activity.

Author information

1
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China.
2
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China. Electronic address: zhanghui@jiangnan.edu.cn.

Abstract

The quality of cooked rice and its influence factors have always been the focus of researches. However, the formative mechanisms of its eating quality and structural changes of rice during cooking have seldom been evaluated. In this study, sectional real-time cooking was performed by differential scanning calorimetry (DSC) and dynamic viscoelasticity analysis to monitor the phase transitions and mechanical changes of kernels, which exhibited different characteristics in different stages. Both glass transition and pasting behavior were captured, and showed more viscoelasticity of cooked rice at higher soaking temperatures. Meanwhile, the enzyme activity of rice during soaking was successfully measured by a rapid viscosity analyzer (RVA). Along with the differences of morphologies and crystalline structure at different soaking conditions, the findings of DSC and rheometer were further verified. This study provides effective methods to evaluate changes in rice during cooking and explains the mechanism of differences formed by the soaking temperature.

KEYWORDS:

Enzyme effect; Mechanical behavior; Phase transition; Rice; Soaking

PMID:
30955656
DOI:
10.1016/j.foodchem.2019.03.082
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center