Effect of Storage Temperature on Cooking Behaviour of Rice

Zhong Kai Zhou; Kevin Robards; Stuart Helliwell; Christopher Blanchard

doi:10.1016/j.foodchem.2007.04.005

Effect of Storage Temperature on Cooking Behaviour of Rice

Zhong Kai Zhou, Kevin Robards, Stuart Helliwell, Christopher Blanchard

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Abstract

The differences in the properties of residual cooking water and the textural profile of cooked rice grain following storage at 4 C and 37 C were examined. The higher temperature storage led to greater water uptake, reduced pH and turbidity of residual cooking liquid. The solids content in the residual cooking water also significantly (p < 0.001) decreased following storage at 37 C compared to 4 C storage. Textural profile of the cooked rice grain also differed for rice grains under the two storage temperatures. Hardness increased(p < 0.01) and adhesiveness reduced (p < 0.01) following storage at 37 ?C compared to 4 ?C. Moreover, analysis of the hot-water soluble fraction suggested that storage at 37 C decreased the leaching of starch components, particularly amylose. The cooked rice grains were also visualized using scanning electron microscopy, and the cooked rice following storage at 4 C showed smoother surfaces than that of the cooked rice following storage at 37 C.

Original language	English
Pages (from-to)	491-497
Number of pages	7
Journal	Food Chemistry
Volume	105
Issue number	2
DOIs	https://doi.org/10.1016/j.foodchem.2007.04.005
Publication status	Published - 2007

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@article{a6ef96d6433e4d2aa95c599f09a6bf52,

title = "Effect of Storage Temperature on Cooking Behaviour of Rice",

abstract = "The differences in the properties of residual cooking water and the textural profile of cooked rice grain following storage at 4 C and 37 C were examined. The higher temperature storage led to greater water uptake, reduced pH and turbidity of residual cooking liquid. The solids content in the residual cooking water also significantly (p < 0.001) decreased following storage at 37 C compared to 4 C storage. Textural profile of the cooked rice grain also differed for rice grains under the two storage temperatures. Hardness increased(p < 0.01) and adhesiveness reduced (p < 0.01) following storage at 37 ?C compared to 4 ?C. Moreover, analysis of the hot-water soluble fraction suggested that storage at 37 C decreased the leaching of starch components, particularly amylose. The cooked rice grains were also visualized using scanning electron microscopy, and the cooked rice following storage at 4 C showed smoother surfaces than that of the cooked rice following storage at 37 C.",

keywords = "Open access version available, Amylose leaching, Cooking, Residual cooking water, Rice, Storage, Texture",

author = "Zhou, {Zhong Kai} and Kevin Robards and Stuart Helliwell and Christopher Blanchard",

note = "Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = Food Chemistry. ISSNs: 0308-8146; ",

year = "2007",

doi = "10.1016/j.foodchem.2007.04.005",

language = "English",

volume = "105",

pages = "491--497",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier BV",

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TY - JOUR

T1 - Effect of Storage Temperature on Cooking Behaviour of Rice

AU - Zhou, Zhong Kai

AU - Robards, Kevin

AU - Helliwell, Stuart

AU - Blanchard, Christopher

N1 - Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = Food Chemistry. ISSNs: 0308-8146;

PY - 2007

Y1 - 2007

N2 - The differences in the properties of residual cooking water and the textural profile of cooked rice grain following storage at 4 C and 37 C were examined. The higher temperature storage led to greater water uptake, reduced pH and turbidity of residual cooking liquid. The solids content in the residual cooking water also significantly (p < 0.001) decreased following storage at 37 C compared to 4 C storage. Textural profile of the cooked rice grain also differed for rice grains under the two storage temperatures. Hardness increased(p < 0.01) and adhesiveness reduced (p < 0.01) following storage at 37 ?C compared to 4 ?C. Moreover, analysis of the hot-water soluble fraction suggested that storage at 37 C decreased the leaching of starch components, particularly amylose. The cooked rice grains were also visualized using scanning electron microscopy, and the cooked rice following storage at 4 C showed smoother surfaces than that of the cooked rice following storage at 37 C.

AB - The differences in the properties of residual cooking water and the textural profile of cooked rice grain following storage at 4 C and 37 C were examined. The higher temperature storage led to greater water uptake, reduced pH and turbidity of residual cooking liquid. The solids content in the residual cooking water also significantly (p < 0.001) decreased following storage at 37 C compared to 4 C storage. Textural profile of the cooked rice grain also differed for rice grains under the two storage temperatures. Hardness increased(p < 0.01) and adhesiveness reduced (p < 0.01) following storage at 37 ?C compared to 4 ?C. Moreover, analysis of the hot-water soluble fraction suggested that storage at 37 C decreased the leaching of starch components, particularly amylose. The cooked rice grains were also visualized using scanning electron microscopy, and the cooked rice following storage at 4 C showed smoother surfaces than that of the cooked rice following storage at 37 C.

KW - Open access version available

KW - Amylose leaching

KW - Cooking

KW - Residual cooking water

KW - Rice

KW - Storage

KW - Texture

U2 - 10.1016/j.foodchem.2007.04.005

DO - 10.1016/j.foodchem.2007.04.005

M3 - Article

SN - 0308-8146

VL - 105

SP - 491

EP - 497

JO - Food Chemistry

JF - Food Chemistry

IS - 2

ER -

Effect of Storage Temperature on Cooking Behaviour of Rice

Abstract

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