Evaluation of the Physical Properties of Rice Gruel Samples Containing Different Amylose Ratios Using the Glass Ring Method

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  • アミロース含有率の異なる米粥のガラスリング法を用いた力学的特性評価の有効性
  • アミロース ガンユウリツ ノ コトナル ベイガユ ノ ガラスリングホウ オ モチイタ リキガクテキ トクセイ ヒョウカ ノ ユウコウセイ

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Abstract

Objectives: To determine the different ratios of amylose that impact the ease of eating, four varieties of rice with different amylose and amylopectin content were added to the same quantity of water to prepare rice gruel samples. This was also done in order to examine the methods to be employed to measure the physical properties of each sample and to ascertain the feeling of each rice gruel sample in the mouth.<br>Method: The rice gruel samples were analyzed to examine the relationship between the temperature of the sample and textural properties, as well as to measure the weight of the rice gruel liquid and the glass ring method. Sensory evaluations were also conducted concurrently.<br>Results: At 20°C, the sample with high amylose content was significantly harder than the other three samples. No significant difference in adhesiveness was detected among the four samples at 20°C. Results of sensory evaluation revealed that at 20°C and 45°C, the sample with high amylose content felt harder in the mouth and was less stickier than the other three samples.<br>Conclusions: Our findings from this study revealed prominent differences in the physical properties of the rice gruel samples. The stickiness of the sample in the mouth can be inferred, using the ring method, from the weight of the sample residue adhering to the inner wall of the ring.

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