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Cooking, morphological, mechanical and digestion properties of cooked rice with suppression of starch branching enzymes
Cooked rice In situ gelatinization Pasting properties Rheological properties Starch branching enzyme Textural properties
2023/8/9
Kernel components and some physicochemical properties of cooked rice were investigated and compared between a popular japonica rice Wu-xiang 9915 (WX) and its transgenic line (WX-SBEI/IIb-) with suppr...
Effect of the Calcium and Sodium in Rice Cooking Water on the Properties of Cooked Rice (Part 1)Effects on the Physical Properties and Eating Quality of Cooked Rice
cooked rice calcium lactate sodium chloride physical property degree of gelatinization sensory evaluation
2009/8/27
The results of the sensory evaluation show that the stickiness, hardness, and elasticity of the Ca rice were greater than those for the Ca/Na rice. These significant distinctions are in agreement with...
米饭硬度自动测量系统设计（Design of Automatic Measurement System of Cooked Rice Hardness）
米饭粒 硬度 测量系统 设计
2010/2/26
提出了一种基于机械力学测量手段建立米饭粒硬度自动测量系统的方法，阐述了该方法的基本原理、自动测量系统的组成和操作运行。通过试验说明，该系统测量米饭粒力-变形曲线的斜率能够适应稻米品质评定中对硬度指标的量化测试要求，且与使用食味计检测得出一致的结论。 The rice hardness is one of the most important qualification to scale the r...
Properties of the Rice Gruels Prepared from Cooked Rice with Varying Ratios of Water to Raw Rice
rice gruel rice cooking time rupture properties texture ratio of added water
2009/8/20
The properties of three different gruel samples made from cooked rice were studied. The gruel samples were cooked with various ratios of water to rice and preserved under different conditions at room ...
Physico-ecological Studies on Quality Formation of Rice Kernel : III. Effects of ripening stage and some ripening conditions on free amino acids in milled rice kernel and in the exterior of cooked rice
Cooked rice Eating quality Free amino acids Milled rice
2009/8/6
Free amino acids (FAA) in the cooked rice exterior and in milled rice kernels (ground milled rice) were studied from the standpoint of taste. The amount and proportion of FAA in the exterior of cooked...
Studies on the Texture of Cooked Rice:III. Varietal differences in the texture of cooked rice
Cultivar Cooked rice Eating quality Glutinous rice Nonglutinous rice Rice kernel Texture
2009/8/6
Ninety seven rice cultivars including nonglutious and glutinous rice both of japonica and indica subspecies were investigated to clarify the varietal influence on the textural parameters of cooked ri...
Relation between Eating Quality and Chemical Components in Milled Rice and Amino Acid Contents in Cooked Rice
Amino acid content Amylose Eating quality Nitrogen Rice kernel
2009/8/5
To clarify the relation between the eating quality and inorganic chemical components in rice kernels or amino acid content in cooked rice, the authors collected 18 cultivars from inside and outside Ja...
Multiple Measurements of Physical Properties of Cooked Rice Grains with Different Nitrogenous Fertilizers
Cooked rice Nitrogenous fertilizer Palatability Physical properties
2009/7/16
In the present study, we applied the multiple measurements of physical properties of individual cooked rice grains to the rice samples with different protein contents. Japonica rice cultivars (Hinohik...
Effects of Organic Fertilization and Pesticide Application on Palatability and Physicochemical Properties of Cooked Rice
Amylographic characteristics Fertilization Organic farming Palatability
2009/7/10
The effects of organic fertilizer (cow and chicken manure) and pesticide on palatability and physicochemical properties of cooked rice (cultivar Nipponbare) were examined for three years from 1996 to ...
Effects of Early Harvesting of Grains on Taste Characteristics of Cooked Rice
early harvesting cooked rice sweetness
2009/7/8
In order to clarify the effects of early harvesting of rice grains on the taste characteristics of cooked rice, especially on the taste items of “sweetness” and “deliciousness,” we compared “early-har...
Effects of Harvesting Time on Sweetness of Cooked Rice and Activity of Starch-Degradation Enzymes of Rice Grains
early harvesting cooked rice sweetness
2009/6/18
The effects of harvesting time on sweetness of cooked rice and activity of starch-degradation enzymes of rice grains were examined. In both Koshihikari and Nakateshinsenbon, the content of free sugars...
Pulse NMR Study of Refrigerated Cooked Rice and Comparison with Physicochemical Properties
cooked rice refrigeration water molecules
2009/6/18
The behavior of water molecules in refrigerated cooked rice was examined by measuring spin-spin relaxation time T2 using a pulse NMR spectrometer. T2 decay curve was analyzed using two-component and n...
Physico-Chemical Characteristics, Cooking Quality and Sensory Attributes of Microwave Cooked Rice Varieties
amylose gel consistency length-width ratio
2009/5/20
Four varieties of rice were cooked in microwave oven and under pressure and examined for their physical characteristics, cooking quality and sensory attributes. The range of physical characteristics o...
Effects of Soaking and High-Pressure Treatment on the Qualities of Cooked Rice
high pressure rice gelatinization, NMR imaging, digestibility
2008/4/20
In this study, changes in rice qualities from High-Pressure (HP) treatment were investigated. Milled rice grains were presoaked in water at 25 and 55°C for 30 min, subjected to HP treatment at 400 MPa...
Multiple Evaluation of Cooked Rice Retrogradation in Early Stage of Storage
cooked rice early stage retrogradation instrumental methods sensory test
2008/4/20
Early stage (within 24 h storage) retrogradation of cooked rice stored at 4°C or 15°C were evaluated by instrumental methods, that is, differential scanning calorimetry (DSC), whiteness, hardness and ...