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Physico-chemical and cooking characteristics of some rice varieties

Gonzalez Rolando J., Livore Alberto, Pons Brigitte. 2004. Physico-chemical and cooking characteristics of some rice varieties. Brazilian Archives of Biology and Technology, 47 (1) : pp. 71-76.

Journal article ; Article de revue à facteur d'impact
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Abstract : Some physicochemical and cooking characteristics corresponding to different varieties and commercial samples of rice were analysed. Some mechanical properties determined by both, the viscoelastograf and the Instrom Universal Food Testing Machine were also analysed. Gelatinization time (Gt), gelatinization end a therm and amylose content were determined. The results showed that there was a very good correlation between gelatinization temperature and Gt, while no noticeable correlation among others phsycochemical characteristics was observed. Regarding the mechanical properties, both methods permited to show significant differences among most of the samples. However, when the samples order obtained with hardness (Instrom) values was compared with that corresponding to firmness (Viscoelastograf) values, some discrepancies were observed. This could be attributable to the number of grains and the cooking time used in each method. There was good linear correlation between hardness and amylose content. On the contrary, none of the viscoelastograf parameters are correlated well with amylose. An interesting point was that the slope of the regression line obtained between firmness and cooking time could be utilised as a measure of cooking resistance of each sample and was related to the rate of water absorption. (Résumé d'auteur)

Mots-clés Agrovoc : riz, Propriété physicochimique, Fermeté, Amylose, Propriété organoleptique, Cuisson

Classification Agris : Q04 - Food composition

Auteurs et affiliations

  • Gonzalez Rolando J., ITAL (ARG)
  • Livore Alberto, INTA (ARG)
  • Pons Brigitte, CIRAD-CA-CALIM (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/524838/)

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