Exploring the impact of rice chalkiness on cooking quality, texture, and sensory attributes under high-pressure and microwave conditions, advancing culinary science.

This paper studies the cooking quality of five kinds of raw rice with different chalkiness under high-pressure cooking conditions, and conducts a correlation analysis between the chalkiness and various cooking quality indicators. At the same time, in order to meet the needs of measuring the quality of a small amount of rice, a microwave oven is designed. The process conditions for cooking rice were studied to study the effect of different chalky areas on the degree of rice gelatinization under microwave cooking process conditions. The study found that the expansion rate and water absorption rate of rice after cooking were negatively correlated with the chalkiness of the raw rice, but neither reached the significance level; the correlation analysis between texture characteristics and chalkiness showed that the chalkiness mainly affects the rice The hardness of the rice has a certain impact on the viscosity, cohesion, resilience, elasticity, adhesiveness and chewiness of the rice, but the impact is not significant; the chalkiness of the raw rice has a very significant negative correlation with the shape of the rice; it has a very significant negative correlation with the taste; There is a significant negative correlation; there is a certain correlation with color, taste, and aroma, but they have not reached a significant level; the microwave cooking test shows that the gelatinization speed of the fully chalky white rice sample is faster than that of the non-chalky white rice sample in the 3-15 min stage, and The final gelatinization degree value of the fully chalky white rice sample was greater than that of the non-chalky white rice sample.

Analysis of Expansion Rate and Water Absorption in Relation to Chalkiness

In the ever-evolving landscape of culinary science, understanding the nuances of cooking quality across different types of rice under varying conditions is crucial for both industry professionals and consumers. This paper presents a comprehensive study on the cooking quality of five varieties of raw rice, each with distinct levels of chalkiness, when subjected to high-pressure cooking. Moreover, it delves into the correlation between the chalkiness of rice and its cooking quality indicators, shedding light on the intricate dynamics that influence the culinary attributes of rice.

Impact of Chalkiness on Rice Texture Characteristics

Chalkiness in rice grains, often perceived as a quality detriment, is scrutinized under the lens of high-pressure cooking to understand its impact on the rice’s cooking behavior and quality. The study meticulously analyses the expansion rate and water absorption rate post-cooking, revealing a negative correlation with the chalkiness of the raw rice. Although these relationships did not achieve statistical significance, they pave the way for a deeper understanding of the physical changes rice undergoes during cooking.

Innovative Microwave Oven Design for Quality Measurement

Further, the paper explores the texture characteristics of cooked rice in relation to chalkiness. The findings suggest that chalkiness predominantly affects the hardness of the rice, with marginal impacts on its viscosity, cohesion, resilience, elasticity, adhesiveness, and chewiness. Despite the lack of significant impact, these insights are vital for food scientists and chefs aiming to tailor rice’s texture to specific culinary requirements.

Effect of Chalkiness on Microwave Cooking and Gelatinization

A groundbreaking aspect of this research is the development of a microwave oven designed for assessing the quality of small rice quantities. This innovation facilitates the exploration of microwave cooking conditions on the gelatinization degree of rice, particularly focusing on the differential effects chalky areas have on this process. The study demonstrates that fully chalky rice samples gelatinize more rapidly and to a greater extent than non-chalky samples within the initial 15 minutes of microwave cooking, offering new avenues for optimizing cooking techniques for rice with varying degrees of chalkiness.

Correlation Between Chalkiness, Appearance, and Sensory Attributes

Moreover, the study establishes a significantly negative correlation between the chalkiness of raw rice and the visual appeal of the cooked grains, alongside a notable adverse effect on the taste. Although the correlation with color, taste, and aroma did not reach a significant threshold, these findings underscore the multifaceted influence of chalkiness on rice’s sensory attributes.

Conclusions: Advancing Culinary Science and Rice Cooking Techniques

This research not only contributes to the scientific understanding of how chalkiness affects rice’s cooking quality but also provides practical insights for the culinary industry. By elucidating the relationship between chalkiness and cooking performance under high-pressure and microwave conditions, this study informs rice selection and cooking strategies. Consequently, it holds the potential to enhance the culinary experience and satisfaction of rice consumers globally, marking a significant advancement in the field of food science and technology.

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Original research was done by Tu Xiaoli

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