Abstract
The mechanical attributes of cooked rice grains reflected by textural characteristics capture consumers preferences. Two of these attributes such as hardness and stickiness are typically indicated in grain quality evaluation programs by the amylose content of rice. However, the association of amylose content with two other textural attributes such as cohesiveness and springiness remains unknown. Hence, texture profile analyses play a role in quantifying these mechanical parameters of texture. Rheometry on the other hand can be utilized to characterize both viscous and elastic properties of rice during cooking in a water-rice proportion closer to what consumers typically use for cooking. In this chapter, methods for texture profiling and rheometry are presented to capture inferences on cooking quality modeling. Data extracted from rice texture and viscoelastic properties that go beyond what amylose content can predict, has been deciphered through mathematical modeling, which can help predict cooking quality of new rice breeding lines to improve textural and cooking quality specifications.
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Acknowledgments
We thank Cyril John Domingo and Lucena Samadio for assistance in obtaining the data used in this chapter. The authors acknowledge the Office of International Programs in College of ACES at University of Illinois, Urbana-Champaign for helping initiate this collaborative work. This work has been supported under the CGIAR thematic area Global Rice Agri-Food System CRP, RICE, Stress-Tolerant Rice for Africa and South Asia (STRASA) Phase III funding.
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Cuevas, R.P.O., Takhar, P.S., Sreenivasulu, N. (2019). Characterization of Mechanical Texture Attributes of Cooked Milled Rice by Texture Profile Analyses and Unraveling Viscoelasticity Properties Through Rheometry. In: Sreenivasulu, N. (eds) Rice Grain Quality. Methods in Molecular Biology, vol 1892. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4939-8914-0_9
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DOI: https://doi.org/10.1007/978-1-4939-8914-0_9
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