Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice
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Priyanka Sethupathy
Abstract
This research explored the impact of in-vivo oral processing on the bolus properties of three rice varieties [white ponni (WP), mappillai samba (MS), and basmati (B)] that were selected based on variations in the amylose content. The amylose and dry matter content of the WP, MS, and B were 4.67, 7.48, and 13.8(%) and 69.57, 60.09, and 70.47(%), respectively. Mastication features (bite-size, chewing time, and chew cycles), bolus properties (particle size distribution, bolus moisture content, rheology, and starch hydrolysis), time-dependent bolus features (rate of incorporation of saliva and saliva content) and, temporal dominance of sensation (TDS) of cooked rice were studied. Results confirmed the significance of oral processing on various bolus characteristics. Moreover, a pronounced correlation between the morphology of rice varieties and mastication features was observed. The structure and textural characteristics of the different rice varieties (MS, WP, B) showed considerable effects on the consumption time (25.7 s, 22.2 s, 17.8 s) and chewing cycles (34, 31, 23). Rate of saliva incorporation was relatively lesser for MS as compared with WP and B. Solid loss followed the trends WP > MS > B. The total starch content of cooked rice boluseswas WP (82.69 ± 0.01%), MS (79.49 ± 0.01%), and B (71.74 ± 0.01%). Further, texture – TDS and flavor – TDS of all varieties were found to be strongly dependent on textural attributes, composition, and oro-sensory perception. This study provides a significant understanding of the oral processing behavior of rice and its bolus, considering the effect of variations in amylose content, texture, and morphology.
Author contributions: Priyanka Sethupathy and S.K. Sivakamasundarai: Data curation, formal analysis, writing original draft; Jeyan. A. Moses: Methodology, supervision, review and editing, and Anandharamakrishnan Chinnaswamy: Conceptualization, project administration, resources, review, and editing.
Research funding: None declared.
Conflict of interest statement: The authors declare that there is no conflict of interest.
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Supplementary material
The online version of this article offers supplementary material (https://doi.org/10.1515/ijfe-2020-0097).
© 2020 Walter de Gruyter GmbH, Berlin/Boston
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Articles in the same Issue
- Frontmatter
- Articles
- Effect of enzymatic hydrolysis on the formation and structural properties of peanut protein gels
- Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice
- Investigation of nitrogen purging prior to UV treatment on quality of milk
- Increase of mass transfer rates during osmotic dehydration of apples by application of moderate electric field
- Mathematical model of high-temperature tube-shaped pasta drying in a conveyer belt drier
- Effects of pulsed electric fields on sour cherry juice properties and formations of furfural and hydroxymethylfurfural
- Physicochemical analysis, proteolysis activity and exopolysaccharides production of herbal yogurt fortified with plant extracts
- Effects of amount of added water on red yeast rice production using Korean soft rice variety “Hangaru”
