Premium
Use of Mixolab in Predicting Rice Quality
Author(s) -
Xie Lihong,
Chen Neng,
Tang Shaoqing,
Luo Ju,
Jiao Guiai,
Hu Peisong
Publication year - 2011
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-06-10-0090
Subject(s) - palatability , amylose , food science , starch gelatinization , starch , flavor , chemistry , mathematics , rheology , materials science , composite material
Mixolab is a new instrument with capability to measure starch pasting properties on actual dough. It characterizes dough rheological behavior using a dual constraints of mixing and temperature. Rice samples (183) collected from 15 provinces across China were tested to determine the possibility of using Mixolab in predicting rice quality. Mixolab measurements, torque (Nm) at different mixing and heating stages (C1 to C5) were compared with rice quality characteristics (gelatinization temperature and consistency, amylose and protein contents), Rapid Visco‐Analyser (RVA) parameters and sensory assessments scores of cooked rice. Our results showed that Mixolab parameters were good indicators of amylose and protein content and quality suggested by significant correlations among Mixolab parameters, and between Mixolab and RVA measurements. Based on a subsample of 30 rice cultivars, correlation coefficients between the Mixolab parameter C4 and sensory assessment characteristics of palatability and total sensory score was negatively significant ( P < 0.05). C b (C3 – C4) was also significantly correlated with flavor ( P < 0.05). The rice samples that gave high palatability and total sensory scores had low C4 values and low amylose contents. The cooked rice with high flavor had high values of C b and GT but low protein content. It is possible to determine physicochemical properties of rice flour and sensory characteristics of cooked rice using Mixolab parameters.