Comparative analysis of the texture and physicochemical properties of cooked rice based on adjustable rice cooker. (August 2020)

• Record Type: Journal Article
• Authors: Zhu, Ling; Bi, Shilin; Wu, Gangcheng; Zhang, Hui; Wang, Li; Qian, Haifeng; Qi, Xiguang; Jiang, Huiping
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 130(2020)
• Publication Date: 2020-08
• Subjects: Rice -- Cooking curves -- Discrimination -- Heating rate -- Physicochemical properties; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.109650
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Increasing demands for better palatability of cooked rice is driving innovations in cooking control of rice cooker. Cooking procedure is the core of rice cookers. To fully understand the differences of different rice procedures, the cooking curves of 12 rice cookers were acquired and analyzed by pattern recognition methods in this study. The results suggested that the initial heating stage (0–1400 s) was the major factor affecting the hardness and stickiness of the cooked rice. Meanwhile, the effect of heating rate on the texture of cooked rice was verified using a power-regulated rice cooker that the lower heating rates led to lower hardness (from 3608.2 g to 2692.9 g), stickiness (from 385.8 g s to 282.4 g s), and viscoelastic (from 0.05 to 0.06 to 0.08–0.09) of the cooked rice. The gelatinization temperatures of starch increased with heating rate, while the enthalpy increased firstly (2.22 J/g to 4.76 J/g) and then decreased (4.76 J/g to 2.96 J/g). Proton distribution in rice cooked at different heating rates was found responsible for the varied distribution and combination state of water in rice. These results indicated that the structural transformation of kernel were varied at different heating rates. Highlights: Pattern recognition methods can differentiate the cooking curves of different cookers. Heating rate has the largest contribution for the differential of the cooking curve. Relationships of heating rate and textural properties of cooked rice were established. Heating rate affects water distribution and starch gelatinization during rice cooking.