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Ekpo KJ, Dossou J. Optimization of Cooking Processes for Rice Varieties ( Oryza Sativa Linne) Produced in Benin. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2023. [DOI: 10.1080/15428052.2023.2191876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
Affiliation(s)
- Kotchikpa Justin Ekpo
- Laboratory of Bioengineering of Food Process (LABIOPA), Faculty of Agronomic Sciences (FSA), University of Abomey-Calavi, Cotonou, Benin
| | - Joseph Dossou
- Laboratory of Bioengineering of Food Process (LABIOPA), Faculty of Agronomic Sciences (FSA), University of Abomey-Calavi, Cotonou, Benin
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2
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Wei Q, Guo Y, Tu K, Zhu X, Xie D, Liu X. Eating Quality and In Vitro Digestibility of Brown Rice Improved by Ascorbic Acid Treatments. Foods 2023; 12:foods12051043. [PMID: 36900560 PMCID: PMC10000754 DOI: 10.3390/foods12051043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 02/20/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023] Open
Abstract
The effects of ascorbic acid treatment alone and in combination with degreasing or hydrothermal treatment on eating quality and in vitro digestibility of brown rice were explored for improving poor mouthfeel and low digestibility, and the improvement mechanism was investigated. The results indicated that the texture of cooked brown rice was significantly improved by degreasing combined with ascorbic acid hydrothermal treatment; the hardness and chewiness decreased to the level of polished rice; the stickiness increased three times of the cooked untreated brown rice; and the sensory score and in vitro digestibility were significantly enhanced from 68.20 and 61.37% to 83.70 and 79.53%, respectively. In addition, the relative crystallinity and water contact angle of treated brown rice were respectively reduced from 32.74% and 113.39° to 22.55% and 64.93°, and normal temperature water uptake significantly increased. Scanning electron microscope showed that the separation of starch granules occurred inside cooked brown rice grain obviously. The improvement of eating quality and in vitro digestibility of brown rice is conducive to enhancing the consumers acceptance and human health.
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Affiliation(s)
- Qin Wei
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China
| | - Yubao Guo
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China
- Correspondence: ; Tel.: +86-553-2871-254
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiuling Zhu
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China
| | - Dan Xie
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China
| | - Xinyu Liu
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China
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3
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Improving the eating quality of brown rice by defatting combined with hydrothermal treatment. Food Res Int 2022; 162:112020. [DOI: 10.1016/j.foodres.2022.112020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 09/27/2022] [Accepted: 10/01/2022] [Indexed: 11/23/2022]
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4
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Effects of Soaking on the Volatile Compounds, Textural Property, Phytochemical Contents, and Antioxidant Capacity of Brown Rice. Foods 2022; 11:foods11223699. [PMID: 36429291 PMCID: PMC9689972 DOI: 10.3390/foods11223699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 11/11/2022] [Accepted: 11/16/2022] [Indexed: 11/19/2022] Open
Abstract
Brown rice is a staple whole grain worldwide. Hence, the effects of cooking on the nutritional properties of brown rice are important considerations in the field of public health. Soaking is a key stage during rice cooking; however, different rice cookers use different soaking conditions and the effects of this on the physiochemical properties and nutritional composition of cooked brown rice remain unknown. In this study, the setting of varied soaking conditions was realized by a power-adjustable rice cooker, and the effects of soaking temperature (40, 50, 60 and 70 °C) and time (30 and 60 min) on cooked brown rice were thoroughly analyzed. Textural results revealed that cooked brown rice was softer and stickier after soaking. Grain hardness decreased by increasing the soaking temperature and time. Furthermore, stickiness after soaking for 60 min was higher than that after 30 min, and this decreased with the soaking temperature. There was no significant unpleasant flavor after soaking, and the volatile compound profile between soaked and unsoaked brown rice was similar. Neither soaking temperature nor time had any significant effect on the phytochemical contents (phenolic compounds, α-tocopherol and γ-oryzanol) or antioxidant capacity of cooked brown rice, whereas γ-aminobutyric acid content was effectively preserved within a certain soaking temperature range. Textural properties can be effectively controlled by soaking temperature and time, and nutritional properties remain stable when soaking at 40-70 °C for 30-60 min.
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Title: The Diversity of Phytic acid content and grain processing play decisive role on minerals bioavailability in rice. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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6
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Lasunon P, Phonkerd N, Pariwat S, Sengkhamparn N. Effect of Soaking Conditions and Fuzzy Analytical Method for Producing the Quick-Cooking Black Jasmine Rice. Molecules 2022; 27:molecules27113615. [PMID: 35684549 PMCID: PMC9182100 DOI: 10.3390/molecules27113615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 05/30/2022] [Accepted: 06/01/2022] [Indexed: 02/04/2023] Open
Abstract
The quick-cooking rice product is an interesting product for the market which is easy to cook, with good sensorial qualities and health benefits. This work aimed to study the effect of the soaking conditions, namely baking powder concentration (0.1, 0.2, or 0.3%), soaking temperature (room temperature, 50 or 60 °C), and soaking time (10, 20, or 30 min), in order to improve the physical properties and also the sensory characteristics, with high bioactive compound content, of Quick-Cooking Black Jasmine Rice (QBJR). The physical properties of the final product, namely the rehydration capacity, morphology, and texture, were observed. Moreover, the total phenolic, total flavonoid, and total anthocyanin were determined. The results showed that the samples with a high baking powder concentrations soaked at high temperatures for longer time affect the low rehydration capacity with a high hardness value and a decreased bioactive compound content. In addition, the sensory score including softener, flavor, and overall acceptance were lower score. Moreover, to determine the best soaking condition with complex data, the Fuzzy Analytical Method (FAM) was performed by an online FAM program. The results showed that soaking at room temperature for 30 min in 0.1% of baking powder showed the highest overall performance index of 6.52.
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7
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Effect of germination on nutritional properties and quality attributes of glutinous rice flour and dumplings. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104440] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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8
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Lee SY, Ra CH. Comparison of Liquid and Solid-State Fermentation Processes for the Production of Enzymes and Beta-Glucan from Hulled Barley. J Microbiol Biotechnol 2022; 32:317-323. [PMID: 34949745 PMCID: PMC9628851 DOI: 10.4014/jmb.2111.11002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 12/12/2021] [Accepted: 12/13/2021] [Indexed: 12/15/2022]
Abstract
Solid-state fermentation using hulled barley was carried out to produce enzymes and β-glucan. The one-factor-at-a-time experiments were carried out to determine the optimal composition of the basal medium. The modified synthetic medium composition in liquid-state fermentation was determined to be 70 g/l hulled barley, 0 g/l rice bran, 5 g/l soytone, and 6 g/l ascorbic acid. Optimal pretreatment conditions of hulled barley by solid-state fermentation were evaluated in terms of maximum production of fungal biomass, amylase, protease, and β-glucan, which were 1.26 mg/g, 31310.34 U/g, 2614.95 U/g, and 14.6% (w/w), respectively, at 60 min of pretreatment condition. Thus, the solid-state fermentation process was found to enhance the overall fermentation yields of hulled barley to produce high amounts of enzymes and β-glucan.
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Affiliation(s)
- Se Yeon Lee
- Department of Food Science and Biotechnology, College of Engineering, Global K-Food Research Center, Hankyong National University, Anseong-Si 17579, Republic of Korea
| | - Chae Hun Ra
- Department of Food Science and Biotechnology, College of Engineering, Global K-Food Research Center, Hankyong National University, Anseong-Si 17579, Republic of Korea,Corresponding author Phone: +82-31-670-5157 Fax: +82-504-437-0217 E-mail:
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9
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Wu Z, He Y, Yan W, Zhang W, Liu X, Hui A, Wang H, Li H. Effect of high-pressure pre-soaking on texture and retrogradation properties of parboiled rice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4201-4206. [PMID: 33420739 DOI: 10.1002/jsfa.11058] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 11/25/2020] [Accepted: 01/08/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The poor palatability, low digestibility, and unpleasant color of parboiled rice (PR) have severely hampered its acceptance by consumers. It is hence necessary and urgent to develop a new method for producing high-quality PR. In the current study, the effect of high hydrostatic pressure (HHP) pre-soaking on the color, textural properties, and the degree of retrogradation of PR was investigated. RESULTS With HHP from 100 to 500 MPa, the water adsorption rate increased and cooking time decreased. Parboiled rice samples presented higher lightness scores (L) and had lower color intensity (B). Compared with a control group, PR samples treated with high-pressure pre-soaking showed a reduction of hardness values from 0.69% to 32.99%, and gumminess values also decreased from 8.58% to 33.62%. The differential scanning calorimetry (DSC) results indicated that the enthalpy values of PR samples decreased after high pressure pre-soaking. The molecular structure of PR characterized by Fourier transform infrared spectrometry confirmed that HHP pre-soaking could decrease the retrogradation level. CONCLUSION The findings outlined above suggest that the texture and retrogradation properties of PR were improved after high-pressure pre-soaking. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Zeyu Wu
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Yiwen He
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Weilong Yan
- Huiguan Agricultural Technology Co., Ltd, Hefei, P. R. China
| | - Wencheng Zhang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Xuewu Liu
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Ailing Hui
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Haiyan Wang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Honghong Li
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
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10
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Ji SB, Ra CH. Coproduction of Enzymes and Beta-Glucan by Aspergillus oryzae Using Solid-State Fermentation of Brown Rice. J Microbiol Biotechnol 2021; 31:1028-1034. [PMID: 34099602 PMCID: PMC9705856 DOI: 10.4014/jmb.2105.05005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 05/31/2021] [Accepted: 06/02/2021] [Indexed: 12/15/2022]
Abstract
The effect of medium composition on enzyme and β-glucan production by Aspergillus oryzae KCCM 12698 was investigated. Brown rice, rice bran, nitrogen, and ascorbic acid are key components of the synthetic medium used in liquid-state fermentation. To determine the optimal concentrations of these components for enzyme and β-glucan production, we conducted one factor at a time experiments, which showed that the optimal concentrations were 30 g/l brown rice, 30 g/l rice bran, 10 g/l soytone, and 3 g/l ascorbic acid. Pretreatment of brown rice for 60 min prior to inoculation enhanced fungal biomass, while increasing the production of enzymes and β-glucan using solidstate fermentation. Maximum fungal biomass of 0.76 mg/g, amylase (26,551.03 U/g), protease (1,340.50 U/g), and β-glucan at 9.34% (w/w) were obtained during fermentation. Therefore, solidstate fermentation of brown rice is a process that could enhance yield and overall production of enzymes and β-glucan for use in various applications.
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Affiliation(s)
- Su Bin Ji
- Department of Food Science and Biotechnology, College of Engineering, Global K-Food Research Center, Hankyong National University, Anseong 17579, Republic of Korea
| | - Chae Hun Ra
- Department of Food Science and Biotechnology, College of Engineering, Global K-Food Research Center, Hankyong National University, Anseong 17579, Republic of Korea,Corresponding author Phone: +82-31-670-5157 Fax: + 82-504-437-0217 E-mail:
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11
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Tamura M, Kumagai C, Kaur L, Ogawa Y, Singh J. Cooking of short, medium and long-grain rice in limited and excess water: Effects on microstructural characteristics and gastro-small intestinal starch digestion in vitro. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111379] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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12
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Charoenthaikij P, Chaovanalikit A, Uan‐On T, Waimaleongora‐ek P. Quality of different rice cultivars and factors influencing consumer willingness‐to‐purchase rice. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14877] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Phantipha Charoenthaikij
- Center of Agro‐Industrial Research and Development Faculty of Agricultural Product Innovation and Technology Srinakharinwirot University 114 Sukhumvit 23, North Klongtoey Wattana Bangkok10110Thailand
| | - Arusa Chaovanalikit
- Center of Agro‐Industrial Research and Development Faculty of Agricultural Product Innovation and Technology Srinakharinwirot University 114 Sukhumvit 23, North Klongtoey Wattana Bangkok10110Thailand
| | - Tanat Uan‐On
- Department of Biotechnology Faculty of Agro‐Industry Kasetsart University 50 Phaholyothin, Chatuchak Bangkok10900Thailand
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Sivakamasundari SK, Priyanga S, Moses JA, Anandharamakrishnan C. Impact of processing techniques on the glycemic index of rice. Crit Rev Food Sci Nutr 2021; 62:3323-3344. [PMID: 33499662 DOI: 10.1080/10408398.2020.1865259] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Rice is an important starchy staple food and generally, rice varieties are known to have a higher glycemic index (GI). Over the years, the significance of GI on human health is being better understood and is known to be associated with several lifestyle disorders. Apart from the intrinsic characteristics of rice, different food processing techniques are known to have implications on the GI of rice. This work details the effect of domestic and industrial-level processing techniques on the GI of rice by providing an understanding of the resulting physicochemical changes. An attempt has been made to relate the process-dependent digestion behavior, which in turn reflects on the GI. The role of food constituents is elaborated and the various in vitro and in vivo approaches that have been used to determine the GI of foods are summarized. Considering the broader perspective, the effect of cooking methods and additives is explained. Given the significance of the cereal grain, this work concludes with the challenges and key thrust areas for future research.
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Affiliation(s)
- S K Sivakamasundari
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing, Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
| | - S Priyanga
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing, Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
| | - J A Moses
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing, Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
| | - C Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing, Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
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14
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Li P, Li Y, Wang L, Zhang H, Qi X, Qian H. Study on water absorption kinetics of black beans during soaking. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110030] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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15
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Iftikhar F, Hussain SZ, Naseer B, Nidoni UK, Naik HR. Investigations on the process and product parameters of
radio frequency
‐induced accelerated aged paddy. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13521] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Farheena Iftikhar
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Shalimar India
| | - Syed Zameer Hussain
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Shalimar India
| | - Bazila Naseer
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Shalimar India
| | - Uday Kumar Nidoni
- Department of Processing and Food Engineering University of Agricultural Sciences Raichur India
| | - Haroon R. Naik
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Shalimar India
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16
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Effects of soaking process on arsenic and other mineral elements in brown rice. FOOD SCIENCE AND HUMAN WELLNESS 2020. [DOI: 10.1016/j.fshw.2020.01.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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17
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Effects of slight milling combined with cellulase enzymatic treatment on the textural and nutritional properties of brown rice noodles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109520] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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18
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Zhu F, Li S, Guan X, Huang K, Li Q. Influence of vacuum soaking on the brewing properties of japonica rice and the quality of Chinese rice wine. J Biosci Bioeng 2020; 130:159-165. [PMID: 32418725 DOI: 10.1016/j.jbiosc.2020.03.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 03/02/2020] [Accepted: 03/12/2020] [Indexed: 11/17/2022]
Abstract
Soaking is an important process in Chinese rice wine brewing. In this study, the influence of vacuum soaking on Chinese rice wine production was investigated. Rice subjected to a 1-h vacuum soaking process or a traditional 2-days soaking process was steamed and fermented. Our results showed that vacuum soaking led to similar absorbed water but less leached solids compared with traditional soaking and showed limited influence on the physiochemical characteristics of steamed rice. Monitoring of the fermentation process suggested that the content of amino acid nitrogen in the vacuum-soaked group was significantly higher than that of the traditional-soaked group, while the other indexes were similar. The detection of flavor substances in the rice wine indicated that the contents of organic acids and free amino acids were higher in the vacuum-soaked group, and the main kinds of volatile flavor compounds from the two groups were similar. Additionally, sensory evaluation reflected that the rice wine brewed with rice subjected to either of the two different soaking treatments had similar sensory performances. Our research indicated that vacuum soaking could effectively shorten the soaking time of rice in Chinese rice wine production, thus shortening the brewing cycle without sacrificing the quality of the rice wine.
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Affiliation(s)
- Fengbo Zhu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Sen Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiao Guan
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Kai Huang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Qiuyun Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
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Ma M, He M, Xu Y, Li P, Li Z, Sui Z, Corke H. Thermal processing of rice grains affects the physical properties of their pregelatinised rice flours. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14417] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mengting Ma
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Meng He
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Yijuan Xu
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Peng Li
- Department of Food Science and Engineering Qingdao Agricultural University Qingdao 266109 China
| | - Zijun Li
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Zhongquan Sui
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Harold Corke
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
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20
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Panda BK, Shrivastava SL. Microwave assisted rapid hydration in starch matrix of paddy (Oryza sativa L.): Process development, characterization, and comparison with conventional practice. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.066] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Batista CDS, dos Santos JP, Dittgen CL, Colussi R, Bassinello PZ, Elias MC, Vanier NL. Impact of cooking temperature on the quality of quick cooking brown rice. Food Chem 2019; 286:98-105. [DOI: 10.1016/j.foodchem.2019.01.187] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2018] [Revised: 01/10/2019] [Accepted: 01/31/2019] [Indexed: 10/27/2022]
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22
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Chelliah R, Chandrashekar S, Saravanakumar K, Ramakrishnan SR, Rubab M, Daliri EBM, Barathikannan K, Tyagi A, Kwame Ofosu F, Chen X, Kim SH, Elahi F, NaKyeong H, Wang MH, Raman V, Antony U, Oh DH. Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors Idli, a South Indian Fermented Food Suitable for Diabetic Patients. Nutrients 2019; 11:E1497. [PMID: 31262013 PMCID: PMC6683079 DOI: 10.3390/nu11071497] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 05/31/2019] [Accepted: 06/13/2019] [Indexed: 12/12/2022] Open
Abstract
The Asian food pattern primarily embraces rice and rice-based products, which mainly comprise 90% starch. Among these various food products, Idli is mostly prepared through fermentation. It has high palatability, and the rapid and highly digestible nature of the food product results in a higher post-glucose level in diabetic patients. A heat-treated Idli rice sample was prepared by roasting parboiled rice at the temperature range of 155 to 165 °C for 65 to 75 s. Idli/rice-based Dokala made from heat-treated rice is better when compared to untreated rice in terms of its microbiological profile and physiochemical properties. The proximate composition of heat-treated parboiled rice Idli/Rice Dokala showed slightly higher values than the untreated parboiled rice Idli/Rice Dokala, which reveals that it has marginally higher nutritive value. Determination of the Rapidly Available Glucose (RAG) and Slowly Available Glucose (SAG) values, SEM analysis, resistant starch analysis, microbial assay, and in vivo studies were performed to determine the glycemic index (GI) and glycemic load in normal and diabetic persons. Sensory analysis also proved that heat-treated Idli/Rice Dokala is superior to untreated based on the color, flavor, appearance, taste, and texture.
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Affiliation(s)
- Ramachandran Chelliah
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Sangeeta Chandrashekar
- Department of Physiology, Bharath Institute of Higher Education and Research, Chennai 600 073, India
| | - Kandasamy Saravanakumar
- Department of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University, Chuncheon 24341, Korea
| | | | - Momna Rubab
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Eric Banan-Mwine Daliri
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Kaliyan Barathikannan
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Akanksha Tyagi
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Fred Kwame Ofosu
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Xiuqin Chen
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Se-Hun Kim
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Fazle Elahi
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Han NaKyeong
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Myeong-Hyeon Wang
- Department of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Vijaykumar Raman
- Department of Physiology, Bharath Institute of Higher Education and Research, Chennai 600 073, India.
| | - Usha Antony
- Department of Biotechnology and food technology, Anna University, Chennai 600 025, India.
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea.
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23
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Ritudomphol O, Luangsakul N. Optimization of Processing Condition of Instant Rice to Lower the Glycemic Index. J Food Sci 2018; 84:101-110. [PMID: 30536382 DOI: 10.1111/1750-3841.14406] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 09/24/2018] [Accepted: 11/05/2018] [Indexed: 11/30/2022]
Abstract
White rice is classified as having a low to high glycemic index (GI) depending on its amylose:amylopectin ratio. High GI food can be detrimental to diabetics since they can rapidly increase the glucose level in blood during digestion. Instant rice is increasing in popularity and is produced by dehydrating whole grain cooked rice, therefore, to make it more suitable for diabetics, the effect of the processes involved in the production on GI were tested. The objective was to optimize cooking temperature and the ratio of water to rice to reduce in vitro starch digestibility and GI of instant rice made from three Thai rice cultivars (Hom Mali (KDML105), Pathumthani Fragrant (PT) and Sao Hai (SH)) that had different amylose contents. Response surface methodology (RSM) was used to optimize the cooking conditions. The rapidly digestible starch (RDS) content and estimated glycemic index (eGI) decreased as cooking temperature decreased and the ratio of water to rice increased. The decrease in RDS content was associated with the increase in both slowly digestible starch (SDS) and resistant starch (RS) contents. The microstructure of instant rice kernels after cooking at higher temperature or lower volumes of water showed larger voids and a less compact surface, which facilitated enzymatic accessibility and increased starch digestibility. Rice cooked at higher temperature (90 °C) showed lower peak viscosity and breakdown in pasting properties, compared with lower temperature 82 °C. The optimal cooking condition for producing lower GI instant rice was cooking at 82 °C with 1.9-fold water volume. PRACTICAL APPLICATION: Rice has a high glycemic index (GI) that makes it unsuitable for consumption by many people with type 2 diabetes and obesity. Therefore, preparation of an instant rice product with a lower GI would ensure the product was beneficial to a wider range of the population.
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Affiliation(s)
- Onvara Ritudomphol
- Authors are with the Faculty of Agro-Industry, King Mongkut's Inst. of Technology Ladkrabang, Bangkok, 10520, Thailand
| | - Naphatrapi Luangsakul
- Authors are with the Faculty of Agro-Industry, King Mongkut's Inst. of Technology Ladkrabang, Bangkok, 10520, Thailand
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24
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Liu K, Zheng J, Chen F. Effects of washing, soaking and domestic cooking on cadmium, arsenic and lead bioaccessibilities in rice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3829-3835. [PMID: 29363749 DOI: 10.1002/jsfa.8897] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 12/30/2017] [Accepted: 01/15/2018] [Indexed: 05/27/2023]
Abstract
BACKGROUND The health risk of heavy metals such as cadmium (Cd), arsenic (As) and lead (Pb) in rice can be assessed by their concentration and bioaccessibility. In this work, japonica cultivar Xinfeng 2 and indica cultivar T-You 15 were washed, soaked and cooked using three common domestic cooking methods. The present study investigated the effects of washing, soaking, normal cooking, high-pressure cooking and microwave cooking on the concentration, bioaccessibility and health risk of Cd, As and Pb in rice. RESULTS Washing significantly reduced concentrations of Cd, As and Pb, and all three types of cooking reduced bioaccessibilities of these elements. No significant differences in bioaccessibility were observed among rice prepared with different cooking methods. Concentrations and bioaccessibilities of Cd, As and Pb highly affected the values of average daily dose, hazard quotient and lifetime cancer risk. High concentration and bioaccessibility cause As to pose non-carcinogenic and carcinogenic health risks to adults and children. Moreover, compared with adults, children have a high chance of exposure to non-carcinogenic and carcinogenic health risks. CONCLUSION Washing and cooking of rice lowered the health risk by reducing Cd, As and Pb concentrations and bioaccessibilities respectively. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Kunlun Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Jiabao Zheng
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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25
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Meng L, Zhang W, Wu Z, Hui A, Gao H, Chen P, He Y. Effect of pressure-soaking treatments on texture and retrogradation properties of black rice. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.079] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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26
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Park EY, Yoo JH, Lim ST. Effect of Aqueous Impregnation of Rice Kernels with Gum Arabic and Xanthan on Storage Stability of Frozen Rice Cakes. Cereal Chem 2017. [DOI: 10.1094/cchem-01-17-0004-n] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Eun Young Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Jae Hun Yoo
- Samlip Co., Ltd. Siheung 15085, Republic of Korea
| | - Seung-Taik Lim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
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27
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Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice. Journal of Food Science and Technology 2017; 54:1655-1664. [PMID: 28559625 DOI: 10.1007/s13197-017-2598-4] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/26/2017] [Accepted: 03/21/2017] [Indexed: 10/19/2022]
Abstract
Water absorption, color, morphology and cooked texture of brown rice were evaluated after selected soaking (30-50 °C, 30 min) and high pressure treatment (HPT) (100-500 MPa; single or two cycle; total holding time 10 min). Water absorption ratio and lightness values of brown rice were increased by soaking and HPT. Hardness and gumminess values of cooked brown rice were reduced while springiness and cohesiveness were elevated by HPT. Scanning electron microscopy indicated that HPT improved the texture of brown rice by disrupting the structure of rice bran layer, which allowed easier water penetration into the rice grain during cooking. Moreover, the two cycle HPT resulted in lighter color and softer texture for cooked brown rice than single cycle HPT primarily caused by the more severe structural disruption of bran layer. Overall, two cycle HPT after soaking could potentially improve the quality of brown rice, taking about the same time as the single cycle HPT. Further, the quality improvements with the two cycle HPT were facilitated at lower pressure levels thereby providing better commercial processing opportunities.
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28
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Yu L, Turner M, Fitzgerald M, Stokes J, Witt T. Review of the effects of different processing technologies on cooked and convenience rice quality. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.009] [Citation(s) in RCA: 85] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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Affiliation(s)
- Peter A. Sopade
- Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; The University of Queensland; St Lucia QLD 4072 Australia
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30
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Effect of Different Cooking Conditions on the Pasting Properties of Flours of Glutinous Rice Varieties from Lao People’s Democratic Republic. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1092163] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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31
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Quality controlling of brown rice by ultrasound treatment and its effect on isolated starch. Carbohydr Polym 2016; 137:30-38. [DOI: 10.1016/j.carbpol.2015.10.045] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2015] [Revised: 10/09/2015] [Accepted: 10/12/2015] [Indexed: 11/15/2022]
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32
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Asmeda R, Noorlaila A, Norziah M. Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour. Food Chem 2016; 191:45-51. [DOI: 10.1016/j.foodchem.2015.05.095] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2014] [Revised: 05/16/2015] [Accepted: 05/19/2015] [Indexed: 01/26/2023]
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33
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Huynh TD, Shrestha AK, Arcot J. Physicochemical properties and digestibility of eleven Vietnamese rice starches with varying amylose contents. Food Funct 2016; 7:3599-608. [DOI: 10.1039/c6fo00661b] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Digestion of rice starches cooked in limited water is significantly different from raw starch or when cooked in excess water.
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Affiliation(s)
- Tien Dat Huynh
- Food Science and Technology
- School of Chemical Engineering
- The University of New South Wales
- Sydney
- Australia
| | - Ashok K. Shrestha
- School of Science and Health
- Nutrition and Food Science
- University of Western Sydney
- Sydney
- Australia
| | - Jayashree Arcot
- Food Science and Technology
- School of Chemical Engineering
- The University of New South Wales
- Sydney
- Australia
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34
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Yu Y, Ge L, Zhu S, Zhan Y, Zhang Q. Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:7904-13. [PMID: 26604362 PMCID: PMC4648880 DOI: 10.1007/s13197-015-1901-5] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/02/2015] [Accepted: 06/03/2015] [Indexed: 11/28/2022]
Abstract
Effects of presoaking-high hydrostatic pressure (PHHP) on cooking time, hardness, gumminess, springiness, and microstructure of brown rice were evaluated. Compared with traditional soaking treatment, PHHP significantly shorten the cooking time of brown rice from 34 to 14 min. The hardness of brown rice treated by PHHP reduced remarkably, which is lower than that treated by soaking process and similar to that of white rice. The gumminess and springiness of brown rice dramatically decreased under pressure above 500 MPa. However, the water uptake capacity of brown rice treated by PHHP was not obviously affected, whose moisture contents were much lower than that of soaked samples. The analysis of thermal properties revealed that the enthalpy of brown rice was influenced by PHHP, and the denaturation of brown rice components generated. These results and microstructure analysis revealed that the structures of pericarp and aleurone layer of brown rice were damaged by PHHP, which allows water to be easily absorbed by the rice kernel during cooking process. PHHP treatment could be a potentially applicable pretreatment for improving cooking properties of brown rice.
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Affiliation(s)
- Yong Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058 China
| | - Lingyan Ge
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058 China
| | - Songming Zhu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058 China
| | - Yao Zhan
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058 China
| | - Qiuting Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058 China
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35
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Effects of cooking method on physical properties, color, and microstructural characteristics of scorched rice chips. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0217-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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36
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Thammapat P, Meeso N, Siriamornpun S. Effects of NaCl and soaking temperature on the phenolic compounds, α-tocopherol, γ-oryzanol and fatty acids of glutinous rice. Food Chem 2015; 175:218-24. [DOI: 10.1016/j.foodchem.2014.11.146] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2014] [Revised: 11/04/2014] [Accepted: 11/26/2014] [Indexed: 11/25/2022]
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37
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Graham-Acquaah S, Manful J, Ndindeng SA, Tchatcha DA. Effects of Soaking and Steaming Regimes on the Quality of Artisanal Parboiled Rice. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12474] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- S. Graham-Acquaah
- Grain Quality and Postharvest Technology Unit; Africa Rice Center; 01 B.P. 2031 Cotonou Benin
| | - J.T. Manful
- Grain Quality and Postharvest Technology Unit; Africa Rice Center; 01 B.P. 2031 Cotonou Benin
| | - S. A. Ndindeng
- Grain Quality and Postharvest Technology Unit; Africa Rice Center; 01 B.P. 2031 Cotonou Benin
| | - D. A. Tchatcha
- l'Ecole Polytechnique d'Abomey-Calavi (EPAC); University of Abomey-Calavi; Cotonou Benin
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38
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Kaur B, Ranawana V, Henry J. The Glycemic Index of Rice and Rice Products: A Review, and Table of GI Values. Crit Rev Food Sci Nutr 2015; 56:215-36. [DOI: 10.1080/10408398.2012.717976] [Citation(s) in RCA: 66] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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39
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Classification and Processing Optimization of Barley Milk Production Using NIR Spectroscopy, Particle Size, and Total Dissolved Solids Analysis. J CHEM-NY 2015. [DOI: 10.1155/2015/896051] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Barley is a grain whose consumption has a significant nutritional benefit for human health as a very good source of dietary fibre, minerals, vitamins, and phenolic and phytic acids. Nowadays, it is more and more often used in the production of plant milk, which is used to replace cow milk in the diet by an increasing number of consumers. The aim of the study was to classify barley milk and determine the optimal processing conditions in barley milk production based on NIR spectra, particle size, and total dissolved solids analysis. Standard recipe for barley milk was used without added additives. Barley grain was ground and mixed in a blender for 15, 30, 45, and 60 seconds. The samples were filtered and particle size of the grains was determined by laser diffraction particle sizing. The plant milk was also analysed using near infrared spectroscopy (NIRS), in the range from 904 to 1699 nm. Furthermore, conductivity of each sample was determined and microphotographs were taken in order to identify the structure of fat globules and particles in the barley milk. NIR spectra, particle size distribution, and conductivity results all point to 45 seconds as the optimal blending time, since further blending results in the saturation of the samples.
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40
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Briffaz A, Bohuon P, Méot J, Pons B, Matencio F, Dornier M, Mestres C. Modelling of brown rice and limited-water cooking modes and its potential use for texture prediction. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.05.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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41
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Oli P, Ward R, Adhikari B, Torley P. Parboiled rice: Understanding from a materials science approach. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.09.010] [Citation(s) in RCA: 64] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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42
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Tian Y, Zhao J, Xie Z, Wang J, Xu X, Jin Z. Effect of different pressure-soaking treatments on color, texture, morphology and retrogradation properties of cooked rice. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.09.020] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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43
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Boluda-Aguilar M, Taboada-Rodríguez A, López-Gómez A, Marín-Iniesta F, Barbosa-Cánovas GV. Quick cooking rice by high hydrostatic pressure processing. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.09.021] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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44
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Guraya HS. Effect of Flour-Blasting Brown Rice on Reduction of Cooking Time and Resulting Texture. Cereal Chem 2011. [DOI: 10.1094/cchem-10-09-0131] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Harmeet S. Guraya
- USDA-ARS Southern Regional Research Center, P.O. Box 19687, New Orleans, LA 70179. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable. Corresponding author. Phone: 504/286-4258. Fax: 504/286-4430. E-mail:
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45
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Perera A, Meda V, Tyler R. Resistant starch: A review of analytical protocols for determining resistant starch and of factors affecting the resistant starch content of foods. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.06.003] [Citation(s) in RCA: 78] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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46
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Cui L, Pan Z, Yue T, Atungulu GG, Berrios J. Effect of Ultrasonic Treatment of Brown Rice at Different Temperatures on Cooking Properties and Quality. Cereal Chem 2010. [DOI: 10.1094/cchem-02-10-0034] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lu Cui
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, 712100, China
- Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616
- Processed Foods Research Unit, USDA-ARS-WRRC, 800 Buchanan St., Albany, CA 94710
- Corresponding author. Fax: 510-559-5851. E-mail:
| | - Tanli Yue
- Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616
| | - Griffiths G. Atungulu
- Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616
| | - Jose Berrios
- Processed Foods Research Unit, USDA-ARS-WRRC, 800 Buchanan St., Albany, CA 94710
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