Differences in hollow volumes in cooked rice grains with various amylose contents as determined by NMR micro imaging
2000
Horigane, A.K. | Engelaar, W.M.H.G. | Toyoshima, H. | Ono, H. | Sakai, M. | Okubo, A. | Nagata, T.
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 degrees 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.
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