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Shaharom NFM, Yusoff A, Mutalib SRA, Seow EK. Assessing Impact of Cooking Methods on the Physicochemical and Sensory Properties of Instant Fortified Rice Congee for the Elderly. Foods 2024; 13:723. [PMID: 38472836 DOI: 10.3390/foods13050723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 02/22/2024] [Accepted: 02/25/2024] [Indexed: 03/14/2024] Open
Abstract
Instant rice congee (IRC) fortified with functional ingredients is designed for supplementation in nourishing the elderly. In this study, collagen peptide and curcumin were fortified in IRC to improve antioxidant and protein content. Different cooking methods were used to prepare rice congee in order to retain the nutritional content of instant fortified rice congee (IFRC). The effect of cooking methods on IFRC were investigated in this study using field emission scanning electron microscopy (FESEM) and Fourier transform infrared spectroscopy (FTIR). As for cooking methods, the steaming method (IFRC-S) exhibited the highest total phenolic content (TPC) at 36.13 ± 5.63 mg GAE/g sample; a ferric reducing antioxidant power (FRAP) value of 6.39 ± 0.24 mg TE/g sample and protein content at 52.20 ± 6.48%. There were no significant differences (p > 0.05) in the texture analysis of hardness, cohesiveness and viscosity between the different cooking methods. However, the boiling method (IFRC-B) showed the highest adhesiveness, at -58.78 ± 11.55 g/s. IFRC with different cooking methods also had no significant differences (p > 0.05) in bulk density, volume expansion and the water absorption index. In sensory analysis, it was found that there were no significant differences (p > 0.05) detected in attribute colour, odour, taste, texture and overall acceptability between each cooking method. This study is particularly useful for gaining a preliminary understanding of the development of IRC focused on the elderly.
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Affiliation(s)
- Noor Farisya Mohd Shaharom
- Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, Malaysia
| | - Anida Yusoff
- Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, Malaysia
- Food Science Research Group, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, Malaysia
| | - Siti Roha Ab Mutalib
- Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, Malaysia
- Food Science Research Group, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, Malaysia
| | - Eng-Keng Seow
- Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, Malaysia
- Food Science Research Group, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, Malaysia
- Integrative Pharmacogenomics Institute (iPROMISE), Universiti Teknologi MARA, Selangor Branch, Bandar Puncak Alam 42300, Selangor, Malaysia
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Huang J, Zhang M, Fang Z. Perspectives on Novel Technologies of Processing and Monitoring the Safety and Quality of Prepared Food Products. Foods 2023; 12:3052. [PMID: 37628050 PMCID: PMC10453564 DOI: 10.3390/foods12163052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2023] [Revised: 08/08/2023] [Accepted: 08/12/2023] [Indexed: 08/27/2023] Open
Abstract
With the changes of lifestyles and rapid growth of prepared food industry, prepared fried rice that meets the consumption patterns of contemporary young people has become popular in China. Although prepared fried rice is convenient and nutritious, it has the following concerns in the supply chain: (1) susceptible to contamination by microorganisms; (2) rich in starch and prone to stall; and (3) vegetables in the ingredients have the issues of water loss and discoloration, and meat substances are vulnerable to oxidation and deterioration. As different ingredients are used in prepared fried rice, their food processing and quality monitoring techniques are also different. This paper reviews the key factors that cause changes in the quality of prepared fried rice, and the advantages and limitations of technologies in the processing and monitoring processes. The processing technologies for prepared fried rice include irradiation, high-voltage electric field, microwave, radio frequency, and ohmic heating, while the quality monitoring technologies include Raman spectral imaging, near-infrared spectral imaging, and low-field nuclear magnetic resonance technology. These technologies will serve as the foundation for enhancing the quality and safety of prepared fried rice and are essential to the further development of prepared fried rice in the emerging market.
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Affiliation(s)
- Jinjin Huang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi 214122, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi 214122, China
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia;
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Qadir N, Wani IA. Cooking, Sensory Properties, Curcumin Retention, and In vitro Digestibility of Rice as Affected by Polishing and Turmeric Concentration. STARCH-STARKE 2022. [DOI: 10.1002/star.202200054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Nafiya Qadir
- Department of Food Science and Technology University of Kashmir, Hazratbal Srinagar 190006 India
| | - Idrees Ahmed Wani
- Department of Food Science and Technology University of Kashmir, Hazratbal Srinagar 190006 India
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Xing S, Liu L, Zhang X, Guan H, Gong H, Li H, Liu W. A mathematical model to predict the color change of fresh dough sheets under fluctuation temperatures. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Chen Y, Chen H, Zhong Q, Yun YH, Chen W, Chen W. Determination of Microbial Diversity and Community Composition in Unfermented and Fermented Washing Rice Water by High-Throughput Sequencing. Curr Microbiol 2021; 78:1730-1740. [PMID: 33704531 DOI: 10.1007/s00284-021-02400-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Accepted: 02/10/2021] [Indexed: 11/28/2022]
Abstract
Washing rice water (WRW) refers to the sewage produced by rice washing in China and other parts of Asia people's daily life. As in the WRW is rich a variety of nutrients, microorganisms are prone to multiply and pollute the environment. In this article, high-throughput sequencing is used to describe the microbial diversity in different fermentation time WRW. The results showed that the sequencing depth effectively covered the microbial species in the samples, and the bacterial community structure in the samples of WRW at different fermentation periods was rich in diversity. Preominant taxa included Proteobacteria (62%), Firmicutes (28%), approximately Cyanobacteria (10%) and Bacteroidetes (0.5%). The core WRW microbiome comprises Trabulsiella, Pseudomonas, Serratia, Lactobacillus, Erwinia, Enterobacter, Clostridium and Acinetobacter, some of which are potential beneficial microbes. The change of microbial community composition with the change of habitat was assessed. It was found that environmental factors had significant influence on the assembly structure of microbial community.
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Affiliation(s)
- Youlin Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, China
| | - Haiming Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, China
| | - Qiuping Zhong
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, China
| | - Yong-Huan Yun
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, China
| | - Weijun Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, China. .,Chunguang Agro-Product Processing Institute, Wenchang, 571333, China.
| | - Wenxue Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, China.
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Hernandez-Aguilar C, Dominguez-Pacheco A, Valderrama-Bravo C, Cruz-Orea A, Martínez Ortiz E, Ordonez-Miranda J. Photoacoustic Spectroscopy in the Characterization of Bread with Turmeric Addition. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02546-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Yildiz E, Gungor G, Yilmaz H, Gocmen D. Changes in bioaccessibility, phenolic content and antioxidant capacity of novel crackers with turmeric (Curcuma longa L.) and mahaleb (Prunus mahaleb L.) powders. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1334] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- E. Yildiz
- Uludag University, Faculty of Agriculture, Department of Food Engineering, Gorukle-Bursa 16059, Turkey
| | - G. Gungor
- Uludag University, Faculty of Agriculture, Department of Food Engineering, Gorukle-Bursa 16059, Turkey
| | - H. Yilmaz
- Uludag University, Faculty of Agriculture, Department of Food Engineering, Gorukle-Bursa 16059, Turkey
| | - D. Gocmen
- Uludag University, Faculty of Agriculture, Department of Food Engineering, Gorukle-Bursa 16059, Turkey
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Torres MD, Arufe S, Chenlo F, Moreira R. Coeliacs cannot live by gluten-free bread alone - every once in awhile they need antioxidants. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13287] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- María D. Torres
- Department of Chemical Engineering; Universidade de Santiago de Compostela; Rúa Lope Gómez de Marzoa Santiago de Compostela E15782 Spain
| | - Santiago Arufe
- Department of Chemical Engineering; Universidade de Santiago de Compostela; Rúa Lope Gómez de Marzoa Santiago de Compostela E15782 Spain
| | - Francisco Chenlo
- Department of Chemical Engineering; Universidade de Santiago de Compostela; Rúa Lope Gómez de Marzoa Santiago de Compostela E15782 Spain
| | - Ramon Moreira
- Department of Chemical Engineering; Universidade de Santiago de Compostela; Rúa Lope Gómez de Marzoa Santiago de Compostela E15782 Spain
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