TY - JOUR
T1 - Composition and functional properties of rice
AU - Zhou, Zhongkai
AU - Robards, Kevin
AU - Helliwell, Stuart
AU - Blanchard, Christopher
N1 - Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = International Journal of Food Science and Technology. ISSNs: 0950-5423;
PY - 2002
Y1 - 2002
N2 - SummaryStarch, protein and lipids are the main rice grain components that affect cooking and eating quality. An analysis of the literature indicates that rice of good eating quality shows the following characteristics: low amylose and low protein contents and large breakdown as measured by an amylograph. However, there are significant cultural differences in quality preferences and the most important acceptance factors for Asian consumers living in the United States are cooked rice appearance and aroma. This review examines the major constituents of rice (starch, lipid and protein) and their impact on eating quality as reflected by the functional properties of rice.
AB - SummaryStarch, protein and lipids are the main rice grain components that affect cooking and eating quality. An analysis of the literature indicates that rice of good eating quality shows the following characteristics: low amylose and low protein contents and large breakdown as measured by an amylograph. However, there are significant cultural differences in quality preferences and the most important acceptance factors for Asian consumers living in the United States are cooked rice appearance and aroma. This review examines the major constituents of rice (starch, lipid and protein) and their impact on eating quality as reflected by the functional properties of rice.
U2 - 10.1046/j.1365-2621.2002.00625.x
DO - 10.1046/j.1365-2621.2002.00625.x
M3 - Article
SN - 0950-5423
VL - 37
SP - 849
EP - 868
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 8
ER -