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Differences in Hollow Volumes in Cooked Rice Grains with Various Amylose Contents as Determined by NMR Micro Imaging
Author(s) -
Horigane A.K.,
Engelaar W.M.H.G.,
Toyoshima H.,
Ono H.,
Sakai M.,
Okubo A.,
Nagata T.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb16017.x
Subject(s) - amylose , cultivar , volume (thermodynamics) , starch , chemistry , food science , boiling , whole grains , horticulture , biology , organic chemistry , thermodynamics , physics
The presence of hollows in cooked rice grains found before in the cultivar Koshihikari was confirmed for 4 more cultivars with various amylose contents. The size, shape, and total volume of hollows differed between cultivars. Hollow volumes increased with grain volume and length before 100 °C was reached, but subsequently decreased during prolonged boiling. The previously proposed mechanism, describing sealing by gelatinized starch of cracks formed during soaking, seemed accurate for all 5 cultivars. Based on the hypothetical model of their formation, a relationship between amylose content and hollow formation was assumed. However, no correlation existed between final hollow volume and shape on 1 side and individual parameters such as flour gelatinization and amylose content on the other side.