Agritrop
Home

Cooking behavior of rice in relation to kernel physicochemical and structural properties

Vidal Véronique, Pons Brigitte, Brunnschweiler Judith, Handschin Stephan, Rouau Xavier, Mestres Christian. 2007. Cooking behavior of rice in relation to kernel physicochemical and structural properties. Journal of Agricultural and Food Chemistry, 55 (2) : pp. 336-346.

Journal article ; Article de revue à facteur d'impact
[img] Published version - Anglais
Access restricted to CIRAD agents
Use under authorization by the author or CIRAD.
document_536895.pdf

Télécharger (1MB)

Abstract : A set of 27 rice varieties were evaluated for their morphological grain characteristics (length, width, thickness, thousand kernel weight, TKW), chemical composition (amylose, protein, and ash content) and starch properties (gelatinization temperature and enthalpy, amylose-lipid complex). In addition, cell walls were characterized by the arabinoxylan and [bêta]-glucan contents. A rapid method for determining optimum rice cooking time was developed based on the swelling ratio; a fixed value of 2.55 gave a gelatinization level of 95% assessed by differential scanning calorimetry and translucence testing. Optimum cooking time appears positively correlated with kernel thickness and TKW but also with ash content. Confocal laser and scanning electron microscope observation of uncooked rice grains revealed different structural features (cell size) and fracture behavior: for some cultivars, the fracture showed ruptured cells, whereas for others most cells were intact. These structural differences, which may be linked to pectin content, could partly explain rice kernel cooking behavior. (Résumé d'auteur)

Mots-clés Agrovoc : riz, Cuisson, Structure cellulaire, Paroi cellulaire, Amidon, Propriété physicochimique, Amande de la graine, Composition chimique

Classification Agris : Q02 - Food processing and preservation

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

  • Vidal Véronique, CIRAD-FLHOR-UPR Qualité des aliments (FRA)
  • Pons Brigitte, CIRAD-FLHOR-UPR Qualité des aliments (FRA)
  • Brunnschweiler Judith, ETH (CHE)
  • Handschin Stephan, ETH (CHE)
  • Rouau Xavier, CIRAD-AMIS-UMR IATE (FRA)
  • Mestres Christian, CIRAD-PERSYST-UMR Qualisud (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/536895/)

View Item (staff only) View Item (staff only)

[ Page générée et mise en cache le 2020-12-24 ]