The cooking method features controlling eating quality of cooked rice: An explanation from the view of starch structure in leachate and morphological characteristics. (December 2022)

• Record Type: Journal Article
• Authors: Ha, Mingyo; Jeong, Hyo-Young; Lim, Seung-Taik; Chung, Hyun-Jung
• Is Part Of: Food research international. Volume 162(2022)Part A
• Publication Date: 2022-12
• Subjects: Cooked rice -- Cooking methods -- Leachate -- Morphological characteristics; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111980
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Leachate and morphological characteristics of cooked rice were dependent on cooking method. Rice cooked under pressure had higher total solids and amylopectin amounts in the leachate. Rice cooked under pressure increased the pore size and internal spaces with severe destruction. Cooking method significantly impacted on texture properties, especially on adhesiveness. Cooking method was substantially correlated with composition of leachate. Abstract: This study investigated leachate and morphological properties of electric-cooked rice (ECR), electric pressure-cooked rice (EPCR), and instant cooked rice (ICR) to explore the effects of cooking methods on eating quality of cooked rice. The leachate was obtained by rinsing cooked rice with warm water. EPCR had the highest amounts of total solid and amylopectin in the leachate and the highest contents of surface and bound lipid. The amylopectin branch chain length of leachate was not significantly different among rice samples. EPCR leachate solution showed the highest apparent viscosity and the greatest decline with increasing shear rate due to high amount of amylopectin. In morphological characteristics, degrees for disruption of the starch structure and compression of protein present in rice kernel were largest in EPCR. Textural hardness of ICR was much lower than that of ECR or EPCR. EPCR had the highest glossiness, stickiness, moistness, and overall acceptability scores. Principal component analysis score plot showed significant differences in leachate and textural characteristics of cooked rice according to cooking methods.