Effect of oral processing on texture, rheology properties, and microstructure of three rice varieties

The differences of physical properties cooked rice among different mastication processes were studied in three cultivars differing amylose contents, that is, japonica (JR), indica (IR), and waxy (WR). results indicated the average amount saliva added was 303.4 ± 15.9 mg/g for JR, 351.5 16.1 IR, 299.1 13.5 WR during oral processing. proportion free water JR significantly increased (p < .05), whereas weak bound decreased .05). With progress mastication, apparent viscosity decreased, elastic modulus G? more than viscous G?. In addition, small boluses mostly produced early stage particles IR with extended but no significant change WR. hardness bolus also .05) mastication. cohesiveness At swallowing point, 0.23 0.03 0.25 0.02 0.32 0.05 WR, respectively. Saliva secretion allowed to be swallowed by decreasing its viscosity, increasing cohesiveness, content, particles. Practical applications This article investigated changes varieties