Differences in Hollow Volumes in Cooked Rice Grains with Various Amylose Contents as Determined by NMR Micro Imaging
Akemi K. Horigane, W. M. H. G. Engelaar, Hidechika TOYOSHIMA, Hiroshi Ono, Makoto Sakai, Akira Ōkubo +1 more
Journal of Food Science
Abstract
ABSTRACT: 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.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
sealing by gelatinized starch causes crack formation during soaking
“The previously proposed mechanism, describing sealing by gelatinized starch of cracks formed during soaking, seemed accurate for all 5 cultivars.”
boiling decreases hollow volumes in cooked rice grains
“Hollow volumes increased with grain volume and length before 100 °C was reached, but subsequently decreased during prolonged boiling.”
amylose content affects hollow formation in cooked rice grains
“Based on the hypothetical model of their formation, a relationship between amylose content and hollow formation was assumed.”