Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch
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- 作者：Hongyan Lia ; Sangeeta Prakashb ; Timothy M. Nicholsonc ; Melissa A. Fitzgeraldb ; Robert G. Gilberta ; b.gilbert@uq.edu.au" class="auth_mail" title="E-mail the corresponding author
- 关键词：Rice ; Rheology ; Texture ; Molecular structure
- 刊名：Carbohydrate Polymers
- 出版年：2016
- 出版时间：1 August 2016
- 年：2016
- 卷：146
- 期：Complete
- 页码：253-263
- 全文大小：1935 K
文摘
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Rice texture was evaluated by sensory panellists and two instrumental methods.
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Two instrumental methods showed strong correlation with sensory results.
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Dynamic rheological testing can be used to replace the conventional TPA method.
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Rheological behaviour is explained from starch structural differences.