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Relation between textural attributes and surface leachate structural and compositional characteristics of cooked rice

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Abstract

The objective of this study was to evaluate the leachate and textural characteristics of cooked rice, and the correlations between the leachate properties and texture attributes were also investigated. Cooked waxy rice had much higher total solids and amylopectin amount in leachate than the normal and high-amylose rice. For all varieties, the amylopectin chain length of the leachate was similar, excluding Dodam cultivar. The rheological characteristics of the leachate solutions were highly dependent on the amylopectin amount of the leachate. Regarding the textural characteristics, Dodam had the highest hardness and the lowest adhesiveness. The principal component analysis showed substantial differences in leachate and textural characteristics of Korean cooked rice according to its amylose content. The adhesiveness was positively and negatively correlated with amylopectin amount of leachate and the proportion of long amylopectin chains, respectively. These results indicated that the leachate characteristics of cooked rice significantly influenced its textural attributes.

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Acknowledgements

This work was carried out with the support of the “Basic Science Research Program through the National Research Foundation of Korea (NRF)” funded by the Ministry of Science, ICT & Future Planning (Project No. NRF-2022R1F1A1066220).

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Authors and Affiliations

  1. Division of Food and Nutrition, Chonnam National University, Gwangju, 61186, South Korea

    Mingyo Ha & Hyun-Jung Chung

  2. Department of Food and Food Service Industry, Kyungpook National University, Sangju, 37224, South Korea

    Duyun Jeong

  3. Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, 16429, South Korea

    Jiyoung Park

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  1. Mingyo Ha
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  2. Duyun Jeong
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Correspondence to Hyun-Jung Chung.

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Ha, M., Jeong, D., Park, J. et al. Relation between textural attributes and surface leachate structural and compositional characteristics of cooked rice. Food Sci Biotechnol 33, 1381–1391 (2024). https://doi.org/10.1007/s10068-023-01446-3

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  • DOI: https://doi.org/10.1007/s10068-023-01446-3

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