Proximate composition, cooking properties and textural characteristics of plasma processed brown rice were investigated.
In these applications, it contributes to structure, texture, flavor, mouthfeel, cooking properties, and/or nutrition.
Appearance (including grain shape and endosperm chalk), cooking properties and texture time were the most important traits affecting grain quality (Fitzgerald et al. 2009).
Although increase in the number of disulphide bond was observed when the dosage of sodium ranged from 1 to 5% [39], more research suggested that the optimum adding amount of sodium chloride was around 2%[322, 40], where the overall quality of noodles, including texture, brightness, cooking properties and flavor, was enhanced significantly [41, 42].
Across and within each classification, rice contains significant diversity in plant architecture and growing habits [3], and in grain phenotypes such as width, weight, cooking properties, aroma, and texture [4].
Furthermore, pork burgers containing liquid co-products from C. esculentus tubers have demonstrated improved cooking properties compared to those without [ 6].
In our case, the GWD gene (LOC_Os06g30310) showed lower expression for the two main Italian risotto varieties CAR and VN, making possible that lower expression of this gene affects the cooking properties of the grains of these two cvs.
All main rice grain quality traits, like cooking properties, texture, gelatinization temperature, chalkiness and yield, are related to the content and composition of starch and seed-storage proteins in the endosperm and to grain shape.
Important traits influencing milling properties, appearance, grain shape, nutritional value, cooking quality and yield have recently been dissected and most of them, e.g. cooking properties, texture, gelatinization temperature (GT), chalkiness, are related to starch, seed-storage proteins (SSPs) and grain shape [ 2– 4].
The percentage of amylose on total starch, measured as Apparent Amylose Content (AAC), is the key determinant of rice cooking properties.
