Rice is consumed mostly as cooked grain with little processing, and grain appearance, cooking quality, and taste are the factors that determine grain quality.
Gelatinization temperature (GT) is an important quality predictor that determines the cooking quality of rice.
The formulations that showed the best sensory results were submitted to chemical analysis and cooking quality of pasta.
In addition, the effect of qPE9-1 on eating and cooking quality was also discussed in the present study.
Unfortunately, the second- or third-string crew must have been in the kitchen that Sunday because the cooking quality took a nosedive.
A 32 central composite rotation design was used to evaluate the effects of the extrusion variables, i.e., temperature, feed moisture and CM content, on the pasting properties and cooking quality of the extrudates.
Pulses are an essential component of our diet especially in developing world, information on their physical properties is needed for designing the machines, while cooking quality is important for consumer acceptance.
The optimum modified conditions were then matched with those of commercial flour for fresh, semi-dry and dry rice noodles; this showed no significant differences in texture or cooking quality (P≤0.05).
Amylose content (AC) is a key determinant of cooking quality and consumer preferences.
However, these two traits alone do not account for the superior cooking quality of the variety, and methods to evaluate cooking quality are still inadequate aside from laborious sensory methods (Concepcion et al. 2015).
Eating and cooking quality of rice is mainly influenced by its starch, comprised of amylose and amylopectin.
