![Page 1: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/1.jpg)
1 Quality
![Page 2: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/2.jpg)
Program
Evaluation of Physical Quality
Understanding bits of Cooking Quality
Discussion and questions
1
2
3
Eyes vs Instruments
Associating genes with results
![Page 3: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/3.jpg)
Quality Evaluation
Cross
F1 F2 F3 F4 F5 F8
125g paddy for physical and cooking
tests
5g for chalk, GT
and amylose
![Page 4: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/4.jpg)
Quality is Defined in Sensory Terms by Each Market
![Page 5: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/5.jpg)
Eyes look for white, translucent, uniform, not-chalky, not cracked, glossy
Nose smells for popcorn, ammonia,
watery, grassy, vanillary
Mouth munches for texture, springiness,
stickiness, chewiness, creaminess, Vit A, Fe,
Zn...
![Page 6: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/6.jpg)
How do we measure all of these things??
![Page 7: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/7.jpg)
There is not much in a rice grain:
• Starch (~94%)
• Protein (~5%)
• Lipids (~1%)
• But, different levels of structure affect physical and cooking properties.
![Page 8: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/8.jpg)
![Page 9: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/9.jpg)
![Page 10: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/10.jpg)
The CervitecFOSS
![Page 11: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/11.jpg)
![Page 12: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/12.jpg)
![Page 13: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/13.jpg)
Cervitec gives us:
• Chalk• Length• Width• Cracks• HRY
![Page 14: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/14.jpg)
Chalk
0-10% 10-25% 25-50%
50-75% >75%
![Page 15: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/15.jpg)
Cracks
![Page 16: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/16.jpg)
y = 0.9281x + 31.837
R2 = 0.8254
0
20
40
60
80
100
120
0 10 20 30 40 50 60 70 80
Head Rice Yield (%) traditional
Hea
d R
ice
Yie
ld (
%)
cerv
itec
Head Rice Yield
![Page 17: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/17.jpg)
The Data
Direct to IRIS
![Page 18: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/18.jpg)
2 Eating Quality
![Page 19: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/19.jpg)
Quality is Defined in Sensory Terms by Each Market
![Page 20: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/20.jpg)
Mouth munches for firmness, softness
springiness, stickiness, chewiness
![Page 21: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/21.jpg)
There is not much in a rice grain:
• Starch (~94%)
• Protein (~5%)
• Lipids (~1%)
• But, different levels of structure affect physical and cooking properties.
![Page 22: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/22.jpg)
How do we measure it?
• Amylose content• Gelatinisation
Temperature• Gel consistency• Viscosity
![Page 23: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/23.jpg)
Amylose Content
Varieties of the same amylose content DO NOT always have similar cooking properties…..
GBSSFRR FRL
CTn
Amylose Allele
14 1718
1920
810
11
Varieties of the same amylose allele often DO have similar cooking properties…..
![Page 24: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/24.jpg)
Gelatinisation Temperature
The temperature at which the starch melts irreversibly
High GT = long cooking time = not nice rice
Low GT = short cooking time = lovely rice
![Page 25: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/25.jpg)
Melting of Starch
20
40
60
80
100
![Page 26: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/26.jpg)
Gelatinisation Temperature
1 2 3
7
6
4
5
![Page 27: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/27.jpg)
Amylose and GT don’t always say a lot....
Indonesia IndonesiaLaos
No. rices
AmyloseContent
GelatinisationTemperature
20 30 30
0 20.4 ± 0.7 19.8 ± 0.8
69.5 ± 3.1 79.1 ± 2.7 79.3 ± 3.1
![Page 28: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/28.jpg)
Cooking Quality by RVA
-1000
0
1000
2000
3000
4000
0 2 4 6 8 10 120 2 4 6 8 10 12
1000
2000
3000
4000
Time (min)
Vis
cosi
ty
(cP
)PVPV FVFVTVTV
![Page 29: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/29.jpg)
What Makes a Viscosity Curve?
1. Proteins hydrate and become sticky
2. Amylopectin melts and hydrates
3. Starch granules swell and amylose
leaches
4. Amylose aggregates and forms a gel -1000
0
1000
2000
3000
4000
0 2 4 6 8 10 12
![Page 30: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/30.jpg)
Gel ConsistencyThe METHOD
Flour (100 mg)
+ 0.2 ml ETOH
+ 2.0 ml 0.2N KOH+ thymol blue
Boil
Cool with ice
Lie flat on graph paper
Read migration of gel = GC
Time (min)
1
2
10
30
31
91
• GC was developed to discriminated between high amylose rices with soft and firm cooking properties.
• The scientific basis for its predictive ability, or its extent of prediction is not fully known.
• A population to determine this.
![Page 31: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/31.jpg)
What is GC? – IR5 and IR8 – 29%am
0
20
40
60
80
100
Mig
ratio
n of
gel
(m
m)
-1000
0
1000
2000
3000
4000
5000
6000
0 5 10 15
![Page 32: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/32.jpg)
What is GC? – IR5 and IR8 – 29%am
• Think of gelatinised starch as a collection of different lengths of mobile polymer...
•As the polymer chains (amylose) entangle with each other and with protein, and embed, they form a gel. Does that gel get harder on cooling?
![Page 33: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/33.jpg)
Let us revise…..
• Amylose is measured with iodine and does not always predict quality.
• Gelatinisation temperature is measured with alkali spreading value and is an important character, but again does not explain quality always.
• Gel consistency is a fast method and gives some information about the texture of the cooked rice.
• RVA traces of breeding lines compared with standards give data on cooking properties.
• Infratec measures amylose, protein, moisture and lipids
![Page 34: 1 Quality. Program Evaluation of Physical Quality Understanding bits of Cooking Quality Discussion and questions 1 2 3 Eyes vs Instruments Associating](https://reader035.vdocument.in/reader035/viewer/2022062802/56649ebd5503460f94bc66ef/html5/thumbnails/34.jpg)
Exercises – In the lab…. 4 groups
2 groups compare chalk values by eye with chalk values by the instrument.
2 groups do gel consistency and try to associate with amylose allele (data provided)
Eat the parents of the GC experiment freshly cooked and retrograded and discuss texture and the GC method.
1
2
3
ENJOY!!!!