Effect of oral processing on texture, rheology properties, and microstructure of three rice varieties
Abstract
The differences of physical properties of cooked rice among different mastication processes were studied in three rice cultivars differing in amylose contents, that is, japonica rice (JR), indica rice (IR), and waxy rice (WR). The results indicated that the average amount of saliva added was 303.4 ± 15.9 mg/g for JR, 351.5 ± 16.1 mg/g for IR, and 299.1 ± 13.5 mg/g for WR during oral processing. The proportion of free water in JR significantly increased (p p G′ decreased more than the viscous modulus G″. In addition, small boluses were mostly produced in the early stage of oral processing. The proportion of small particles of JR and IR increased with extended mastication, but no significant change in that of WR. The hardness of bolus also significantly decreased (p p < .05). At the swallowing point, the cohesiveness were 0.23 ± 0.03 for JR, 0.25 ± 0.02 for IR, and 0.32 ± 0.05 for WR, respectively. Saliva secretion and mastication allowed cooked rice to be swallowed by decreasing its hardness and apparent viscosity, increasing its cohesiveness, water content, and proportion of small particles.
Document Details
- Document Type
- Pub Defense Publication
- Publication Date
- Nov 30, 2021
- Source ID
- 10.1111/jfpe.13942
Entities
People
- Amjad Sohail
- Liang Shan
- Liu Dongxiao
- Meng Li
- Min Zhang
- Peng Jie
- Ren Xin
- Sailimuhan Asimi
- Wang Zhenhua
- Wang Ziyuan
Organizations
- Beijing Technology and Business University
- United States Army Command and General Staff College