Sensory characteristics and cooking properties of low-protein rice and starchy rice
2017
Tanaka, R. (Toho University Ohashi Medical Center, Meguro-ku, Tokyo (Japan)) | Mineki, M.
Typically, low-protein rice and starchy rice are used in medical diets for patients with chronic kidney disease. In this study, we cooked 4 kinds of low-protein rice and starchy rice and examined their cooking properties and taste characteristics as well as observed the microstructure of the rice uncooked and cooked. 1. The moisture content of the low-protein rice and starchy rice had an effect on the added water volume and condition during storage. 2. By observation of the microstructure of the low-protein rice, we found that the sub-aleurone layer of the outer layer in low-protein rice was removed by processing. The starchy rice showed uniform microstructure. 3. The texture of the low-protein cooked rice indicated higher cohesiveness than the polished cooked rice; however, there were no differences in hardness and adhesiveness. The starchy cooked rice had a higher ratio in both hardness and cohesiveness but was lower in adhesiveness. 4. Regarding taste, sensory evaluation rated the low-protein cooked rice and starchy cooked rice as poor with low umami. In particular, the starchy cooked rice required improvement of its taste and texture.
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