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

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. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-023-01446-3.

The cooking method features controlling eating quality of cooked rice: An explanation from the view of starch structure in leachate and morphological characteristics.

This study investigated leachate and morphological properties of electric-cooked rice (ECR), electric pressure-cooked rice (EPCR), and instant cooked rice (ICR) to explore the effects of cooking methods on eating quality of cooked rice. The leachate was obtained by rinsing cooked rice with warm water. EPCR had the highest amounts of total solid and amylopectin in the leachate and the highest contents of surface and bound lipid. The amylopectin branch chain length of leachate was not significantly different among rice samples. EPCR leachate solution showed the highest apparent viscosity and the greatest decline with increasing shear rate due to high amount of amylopectin. In morphological characteristics, degrees for disruption of the starch structure and compression of protein present in rice kernel were largest in EPCR. Textural hardness of ICR was much lower than that of ECR or EPCR. EPCR had the highest glossiness, stickiness, moistness, and overall acceptability scores. Principal component analysis score plot showed significant differences in leachate and textural characteristics of cooked rice according to cooking methods.