The Relation Of Rice Cooking And Texture Properties And Taste Mechanism Of Cooked Rice

This research established a method to evaluate the textural properties of cooked ricebased on a texture analyzer, studied the effects of water adding, soaking, cooking andtempering on the textural properties of cooked rice, and according to the change of ricesoaking, cooking and structure properties, the effects and internal discipline and mechanismof textural properties from rice cooking parameters and variety structures were investigated.The main conclusions of this research were listed as followed.The parameters of rice sampling number, setting way, compression probe, compressionratio, compression speed had influences on the results of textural properties based on a textureanalyzer. Three cooked rice kernels, radial setting way, cylinder probe,70%deforming degree,0.5mm/s were the best way to have good reproducible test results of textural properties ofcooked rice. The relationship between texture analysis and taste evaluation results showedthat hardness, springing, stickiness and the ratio of stickiness and hardness(S/H) were the keyindexes to evaluate the textural properties of cooked rice based on a texture analyzer.The soaking conditions of water adding (water rice ratio), soaking temperature andsoaking time had significant influences on hardness, stickiness and S/H of cooked rice. Themain causes referred to the change of rice absorption ratio, L*value during soaking andmoisture content of cooked rice by different soaking conditions. It was possible to control thewater rice ratio, soaking time and soaking temperature to get28%rice absorption ratio and60%moisture content of cooked rice which had the good palatability and be sticky of cookedrice.The cooking conditions of cooking mode, cooking time and tempering time hadsignificant influences on hardness, stickiness and S/H of cooked rice. The main causesreferred to the differs of gelatinization and cooking loss degree by different cookingconditions, according to the change of cooked-rice moisture content, solid content andabsorbance of cooked-rice washing solution. It was possible to choose cooking mode andcontrol the cooking and tempering time to change the gelatinization and cooking loss degreeto get good palatability of cooked rice.The structure properties of rice starch molar mass, polymerization degree, dispersioncoefficient, r.m.s rotate radius and the ratio of crystalline and amorphous region were differentamong different rice varities, which influenced the absorption and gelatinization of rice starchand resulted in the difference of textural properties of cooked rice.