Performance of non-waxy Japonica rice in the post-cooking storage process and with a varying water-to-rice ratio
This study aimed to investigate the effects of the water-to-rice (W/R) ratio and short-term storage after cooking on the physico-chemical properties and starch digestibility of good-eating-quality and conventionally cultivated Yudai 21. Organically cultivated Koshihikari was used as a reference. Pol...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502223001038 |
| _version_ | 1797401617127964672 |
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| author | Masatsugu Tamura Minami Shinohe-Oshima Takahiro Saito |
| author_facet | Masatsugu Tamura Minami Shinohe-Oshima Takahiro Saito |
| author_sort | Masatsugu Tamura |
| collection | DOAJ |
| description | This study aimed to investigate the effects of the water-to-rice (W/R) ratio and short-term storage after cooking on the physico-chemical properties and starch digestibility of good-eating-quality and conventionally cultivated Yudai 21. Organically cultivated Koshihikari was used as a reference. Polished grains were soaked with water in W/R ratios of ×1.4–×1.7, cooked, and stored at 3°C within 24 h. There was little change in the texture of Koshihikari regardless of the W/R ratio, whereas that of Yudai 21 changed with the W/R ratio, with maximum surface and overall adhesiveness and surface adhesion at ×1.6. The syneresis rate increased with increasing storage duration, and Yudai 21 had a lower syneresis rate (3.4%–3.9%) than Koshihikari (3.7%–4.5%). During storage, surface and overall firmness increased, surface and overall adhesiveness and adhesion decreased, and these changes were greater for Yudai 21 than for Koshihikari. The rapidly and slowly digestible starch, equilibrium concentration of starch hydrolysis, kinetic constant, and estimated glycemic index were not changed by variety and interaction but by storage. This study revealed that Yudai 21 was characterized as a rice with particularly high surface adhesiveness. |
| first_indexed | 2024-03-09T02:12:32Z |
| format | Article |
| id | doaj.art-43bda1e7736b44db9bdd486c4a7378e9 |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-03-09T02:12:32Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-43bda1e7736b44db9bdd486c4a7378e92023-12-07T05:31:26ZengElsevierApplied Food Research2772-50222024-06-0141100366Performance of non-waxy Japonica rice in the post-cooking storage process and with a varying water-to-rice ratioMasatsugu Tamura0Minami Shinohe-Oshima1Takahiro Saito2Corresponding author.; School of Agriculture, Utsunomiya University, 350, Mine-machi, Utsunomiya 321-8505 JapanSchool of Agriculture, Utsunomiya University, 350, Mine-machi, Utsunomiya 321-8505 JapanSchool of Agriculture, Utsunomiya University, 350, Mine-machi, Utsunomiya 321-8505 JapanThis study aimed to investigate the effects of the water-to-rice (W/R) ratio and short-term storage after cooking on the physico-chemical properties and starch digestibility of good-eating-quality and conventionally cultivated Yudai 21. Organically cultivated Koshihikari was used as a reference. Polished grains were soaked with water in W/R ratios of ×1.4–×1.7, cooked, and stored at 3°C within 24 h. There was little change in the texture of Koshihikari regardless of the W/R ratio, whereas that of Yudai 21 changed with the W/R ratio, with maximum surface and overall adhesiveness and surface adhesion at ×1.6. The syneresis rate increased with increasing storage duration, and Yudai 21 had a lower syneresis rate (3.4%–3.9%) than Koshihikari (3.7%–4.5%). During storage, surface and overall firmness increased, surface and overall adhesiveness and adhesion decreased, and these changes were greater for Yudai 21 than for Koshihikari. The rapidly and slowly digestible starch, equilibrium concentration of starch hydrolysis, kinetic constant, and estimated glycemic index were not changed by variety and interaction but by storage. This study revealed that Yudai 21 was characterized as a rice with particularly high surface adhesiveness.http://www.sciencedirect.com/science/article/pii/S2772502223001038Estimated glycemic indexKineticsKoshihikariTissue structureTextureYoudai 21 |
| spellingShingle | Masatsugu Tamura Minami Shinohe-Oshima Takahiro Saito Performance of non-waxy Japonica rice in the post-cooking storage process and with a varying water-to-rice ratio Applied Food Research Estimated glycemic index Kinetics Koshihikari Tissue structure Texture Youdai 21 |
| title | Performance of non-waxy Japonica rice in the post-cooking storage process and with a varying water-to-rice ratio |
| title_full | Performance of non-waxy Japonica rice in the post-cooking storage process and with a varying water-to-rice ratio |
| title_fullStr | Performance of non-waxy Japonica rice in the post-cooking storage process and with a varying water-to-rice ratio |
| title_full_unstemmed | Performance of non-waxy Japonica rice in the post-cooking storage process and with a varying water-to-rice ratio |
| title_short | Performance of non-waxy Japonica rice in the post-cooking storage process and with a varying water-to-rice ratio |
| title_sort | performance of non waxy japonica rice in the post cooking storage process and with a varying water to rice ratio |
| topic | Estimated glycemic index Kinetics Koshihikari Tissue structure Texture Youdai 21 |
| url | http://www.sciencedirect.com/science/article/pii/S2772502223001038 |
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