• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1726-1734
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• 2004

Response surface methodology on sensory evaluation was used to optimize cooking condition of cooked short grain rice (CSR) and cooked short grain rice containing grainy sea-tangle patch (CSTR). Texture profile analysis and nutritional evaluation were also performed. For maximizing overall acceptability, it can be predicted sea-tangle patch 14%, added water 1.67 times of rice and sea-tangle amount and steeping time 47 min as optimum cooking conditions from sensory evaluation conducted by the forties panelist. Hardness of pressure cooked short grain rice containing grainy sea-tangle patch (CSTR) were lower than cooked short grain rice (CSR), but it showed similar as CSR in adhesiveness, chewiness and higher in springiness and cohesiveness. In addition CSTR was delayed retrogradation compared with CSR. The nutritional Quality of CSTR showed higher level in total dietary fiber, protein, ash than CSR, but lower in protein digestibility, C-PER, gelatinization degree compared with CSR.

• Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.47-57
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• 2014

Thai Jasmine rice (Oryza sativa, long grain Indica var.) is popular in southeastern Asia and China due to its non-glutinous, fluffy texture and fragrant smell. However it has a high starch digestibility, which leads to an increased glycemic index (GI). Therefore it may require modified cooking methods for diabetes patients. The objectives of this study were to optimize the ratio of Thai Jasmine rice, sea tangle, and olive oil (CLTR) based on consumers' acceptance. The GI of plain cooked Thai Jasmine rice (CLR) was measured as a control. Sensory evaluation and response surface methodology were used to determine the optimal ratio. Texture analysis and nutritional evaluation were also performed on the optimal recipe of cooked Jasmine rice with sea tangle. A multiple regression equation was developed in quadratic canonical polynomial models. We used 26 trained Chinese panelists in their forties to rate color, flavor, adhesiveness, and glossiness, which we determined were highly correlated with overall acceptability. The optimal CLTR formula was 34.8% rice, 2.8% sea tangle, 61.9% water, and 0.5% olive oil. Compared to CLR, CLTR had a lower hardness, but a higher springiness and cohesiveness. However, CLR and CLTR had the same adhesiveness and chewiness. The addition of sea tangle and olive oil delayed retro-gradation of starch in CLTR and increased total dietary fiber, and protein and ash contents. The degree of gelatinization, and in vitro protein and starch digestibility of CLTR were lower than those of CLR. Based on Wolver' method, the GI of CLTR (52.9, incremental area under the glycemic-response curve, ignoring the area below fasting, as used for calculating the GI [Inc]) was lower compared with that of CLR (70.94, Inc), which indicates that CLTR is effective in decreasing and stabilizing blood glucose level, owing to its lower degree of gelatinization and starch digestibility. Our results show that CLTR can contribute to the development of a healthier meal for families and the fast food industry.