Variation in amylose content in three rice variants predominantly influences the properties of sushi rice
Journal of Food Measurement and Characterization(2024)
摘要
Sushi rice is a ready-to-eat traditional Japanese dish seasoned with vinegar, sugar and salt that has gained popularity worldwide. There are many rice cultivars grown in the world which vary in their cooking, sensory, and processing quality. The aim of this study was to analyse chemical, physical, and functional properties of three rice varieties (Vietnamese, Italian, and Australian) to determine their suitability for sushi rice production. Rice was cooked using industry norms and vinegar was then added; samples with no vinegar were prepared for comparison. The rice was stored during 5 days at 4 °C after cooking for texture profile analysis and samples were taken on day 1 and day 5. Flour composition as well as amylose content, gelatinisation properties using differential scanning calorimeter, pasting properties using Rapid Visco Analyser, water absorption capacity (WAC), oil absorption capacity (OAC) and swelling power of extracted starch were determined. Results showed that the amylose content (16.51 to 21.37
更多查看译文
关键词
Amylose content,Texture,Vinegar,Starch structure,Sushi rice
AI 理解论文
溯源树
样例
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要