Quality control of cooked rice: Exploring physicochemical changes of the intrinsic component in production

• Published in: Food chemistry Vol. 463; no. Pt 3; p. 141295
• Main Authors: Zuo, Zhongyu, Zhang, Ming, Li, Ting, Zhang, Xinxia, Wang, Li
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 14.09.2024
• Subjects: Aromatic compound; Cooked rice; Leaching behavior; Sensory deterioration; Starch fine structure; Water migration; Aromatic compound; Leaching behavior; Cooked rice; Water migration; Sensory deterioration; Starch fine structure
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.141295

Sensory deterioration exists in marketed cooked rice. The migration and interaction of intrinsic components occur under multiple conditions in each industrial production process and cause relevant physicochemical changes in cooked rice. This review aims to establish a scientific knowledge system of intrinsic component transition and migration in cooked rice kernel during processing to solve qualitative deficiencies in cooked rice products. The main influencing factors of intrinsic component structural change in cooked rice and the quality control points that should be considered are summarized. Further studies are needed to establish proper evaluation standards for cooked rice products to meet the growing consumer demands. •Changes in intrinsic components cause sensory deterioration in cooked rice.•Influences of water in cooked rice occur throughout the entire production process.•Recent researches focus on starch structure, content interaction, and leachates.•The quality control points and future perspectives are summarized.