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Kong J, Tao J, Fu S, Wen Y, Zhao S, Zhang B. Corner coil heating mode improves the matrix uniformity of cooked rice in an induction heating cooker. Front Nutr 2022; 9:1038708. [DOI: 10.3389/fnut.2022.1038708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Accepted: 10/18/2022] [Indexed: 11/17/2022] Open
Abstract
Nowadays, an increasing number of people worldwide use induction heating cookers to cook rice for consumption. This work reveals the influence of induction heating cooker heating modes on the quality attributes of cooked rice. Three heating modes, including bottom coil heating mode (mode 1), corner coil heating mode (mode 2), and side coil heating (mode 3), were used. Among the three modes, mode 2 allowed for an intermediate heating rate during rice cooking. For mode 2, the minimized temperature difference between the upper layer (including the central upper layer and peripheral upper layer) and the lower layer (including the central lower layer and peripheral lower layer) can reduce the effect of water absorption time difference on rice quality. Consequently, the rice cooked using mode 2 exhibited improved matrix uniformity, as indicated by the similar moisture content (59.92–61.89%), hardness (15.87–18.24 N), and water mobility (the relaxation time and peak area of the third relaxation peak) of rice samples at four different positions in the pot. The rice cooked by mode 2 showed better texture appearance and a more uniform porous microstructure. Consistently, the cooked rice samples by mode 2 at different positions did not show substantial differences in their starch digestion features.
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2
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Berrou H, Saleh M, Al-Ismail K. Hydration Kinetics of Nixtamalized White Bitter Lupin (<i>Lupinus albus</i> L.) Seeds. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/155362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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3
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Richardson M, Nalley LL, Durand-Morat A, Crandall P, Scruggs A, Joseph L, Chouloute J, Yang W. A broken market: can increased access to broken rice decrease food insecurity in Haiti? Food Secur 2022. [DOI: 10.1007/s12571-022-01286-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractHaiti is a unique rice market in the sense that, despite the high poverty rates and dependency on rice as a staple, it relies on imports (80% of total consumption) of high-quality milled rice for which it pays a premium price. Haiti requires that all imported rice have a maximum of 4% broken kernels, which results in Haiti importing one of the most expensive non-fragrant long grain rice in the world. This study implements a non-hypothetical field experiment (300 observations) to elicit which rice attributes Haitians valued as revealed by their purchasing behavior in an open-air market setting. Specifically, we set out to estimate if Haitians would discount broken rice in such a manner that strict import regulations, which keeps cheaper imported broken rice out of domestic markets, continue to be warranted. Our findings suggest consumers (across locations and income groups) were not found to pay more for a reduced amount of broken rice, with the exception of the highest income group. This should signal to policy makers in Haiti that consumers are willing to consume rice with a higher percentage of brokens than the 4% importation standard. This is important from a food security standpoint as rice with a higher broken percentage provides the same nutritional value as rice with a lower broken rate, and can be sourced globally at a discounted price. Allowing imports of rice with higher broken rate could help alleviate food insecurity in Haiti by providing a cheaper alternative to relatively expensive domestic rice and imported rice, which currently has an inflated price due to its high-quality standards imposed by Haitian importers.
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Richardson MG, Crandall PG, Seo HS, O’Bryan CA. US Consumers' Perceptions of Raw and Cooked Broken Rice. Foods 2021; 10:foods10122899. [PMID: 34945450 PMCID: PMC8700941 DOI: 10.3390/foods10122899] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/13/2021] [Accepted: 11/17/2021] [Indexed: 11/25/2022] Open
Abstract
Rice supplies about 20% of the calories to the world’s consumers. Milling removes the outer husk and bran, breaking about 20% of the rice kernels during the milling process that equates to almost 100,000,000 tons of rice annually. Broken rice is discounted in price by almost half or relegated to non-human consumption. This study seeks to understand why this large percentage of rice production is discounted for human consumption. Consumers who routinely consume rice evaluated raw and cooked rice with 5%, 10%, 20%, 30% and 40% levels of brokens. Sensory analysis indicated the appearance of raw rice with high levels of brokens affected the price consumers were willing to pay. Panelists were not able to discern sensory differences amongst cooked rice samples with different brokens percentages despite an eight-fold difference in brokens (p < 0.01). From this, we concluded that the price discounts imposed on broken rice are not because of perceived differences in the eating quality of cooked rice. Overall impression and overall texture were the two most significant determinants in willingness to purchase rice. The five cooked-rice samples with different levels of broken rice inclusion did not differ in terms of willingness to purchase.
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Chen SH, Li XF, Shih PT, Pai SM. Preparation of thermally stable and digestive enzyme resistant flour directly from Japonica broken rice by combination of steam infusion, enzymatic debranching and heat moisture treatment. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106022] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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6
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Balbinoti TCV, Jorge LMM, Jorge RMM. Intensification and monitoring by Raman spectroscopy of parboiling process. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | - Luiz Mario Matos Jorge
- Department of Chemical Engineering Post‐Graduating Program in Chemical EngineeringState University of Maringa Maringa Brazil
| | - Regina Maria Matos Jorge
- Laboratory of Engineering of Processes in Particulate Systems Department of Chemical Engineering Post‐Graduating Program in Food EngineeringFederal University of Paraná Curitiba Brazil
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Ribeiro Oliveira A, Chaves Ribeiro AE, Resende Oliveira É, da Silva Ana Caroline M, Soares Soares Júnior M, Caliari M. Broken rice grains pregelatinized flours incorporated with lyophilized açaí pulp and the effect of extrusion on their physicochemical properties. Journal of Food Science and Technology 2019; 56:1337-1348. [PMID: 30956313 DOI: 10.1007/s13197-019-03606-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/13/2019] [Accepted: 01/29/2019] [Indexed: 01/01/2023]
Abstract
Liophilized açaí pulp (LAP), which is considered a power food, could enrich broken rice grains flours (BRG), which is an abundant by-product in many countries. The extrusion could change the physico-chemical properties of this mixture, which later could be applied in the development of instant food products, as an appeal regarding the appearance, nutritional value and the presence of bioactive compounds. This study examined the effect of LAP incorporation (0, 5, 10, 15, and 20%) on the physical, chemical, and functional properties of BRG pregelatinized flours at mild extrusion conditions. Extrusion significantly changed the solubility and absorption of water, the thermal and pasting properties of pregelatinized flours. DSC analysis did not show gelatinization peaks after extrusion, indicating a total gelatinization of the starch. Extrusion also affected the color and chemical composition, and to a greater extent, the anthocyanin content, the phenolic compounds and the antioxidant capacity, despite the mild process conditions. The mixture with 10% LAP resulted in a product with a reddish color, rich in fiber and presented lower loss of anthocyanin (27.16%), therefore, the most suitable to be used as an ingredient in the preparation of ready-to-eat foods with higher functional value.
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Affiliation(s)
- Aryane Ribeiro Oliveira
- 1Food Engineering Department, Agronomy School, Federal University of Goiás, Avenida Esperança, Campus Samambaia, Goiânia, Goiás 74690-900 Brazil
| | - Alline Emannuele Chaves Ribeiro
- 1Food Engineering Department, Agronomy School, Federal University of Goiás, Avenida Esperança, Campus Samambaia, Goiânia, Goiás 74690-900 Brazil
| | - Érica Resende Oliveira
- 1Food Engineering Department, Agronomy School, Federal University of Goiás, Avenida Esperança, Campus Samambaia, Goiânia, Goiás 74690-900 Brazil.,2Food Science Department, Federal University of Lavras, Lavras, Minas Gerais 37200-000 Brazil
| | - Mendes da Silva Ana Caroline
- 1Food Engineering Department, Agronomy School, Federal University of Goiás, Avenida Esperança, Campus Samambaia, Goiânia, Goiás 74690-900 Brazil
| | - Manoel Soares Soares Júnior
- 1Food Engineering Department, Agronomy School, Federal University of Goiás, Avenida Esperança, Campus Samambaia, Goiânia, Goiás 74690-900 Brazil
| | - Márcio Caliari
- 1Food Engineering Department, Agronomy School, Federal University of Goiás, Avenida Esperança, Campus Samambaia, Goiânia, Goiás 74690-900 Brazil
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8
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Wang Z, Su H, Bi X, Zhang M. Effect of fragmentation degree on sensory and texture attributes of cooked rice. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13920] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ziyuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology & Business University Beijing China
| | - Huimin Su
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University Beijing China
| | - Xue Bi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University Beijing China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology & Business University Beijing China
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9
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Lang GH, Lindemann IDS, Ferreira CD, Pohndorf RS, Vanier NL, de Oliveira M. Influence of drying temperature on the structural and cooking quality properties of black rice. Cereal Chem 2018. [DOI: 10.1002/cche.10060] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Gustavo Heinrich Lang
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
| | - Igor da Silva Lindemann
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
| | | | - Ricardo Scherer Pohndorf
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
| | - Nathan Levien Vanier
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
| | - Maurício de Oliveira
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
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10
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Effects of temperature and soaking durations on the hydration kinetics of hybrid and pureline parboiled brown rice cultivars. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9751-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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11
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Saleh M, Lee Y, Obeidat H. Effects of incorporating nonmodified sweet potato (Ipomoea batatas) flour on wheat pasta functional characteristics. J Texture Stud 2018; 49:512-519. [PMID: 29283180 DOI: 10.1111/jtxs.12319] [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: 07/14/2017] [Revised: 09/23/2017] [Accepted: 12/22/2017] [Indexed: 12/01/2022]
Abstract
The effects of substituting wheat flour using fractions of blanched or nonblanched sweet potato flour on produced pasta functional characteristics were investigated. The use of sweet potato flour to replace fractions of wheat flour, regardless of blanching treatment, resulted in significant (p < .05) increase in water holding capacity (WHC), cooked pasta water uptake and solid leaching out and freeze-thaw stability of produced pasta. For instance, treatment containing 40% of nonblanched sweet potato flour and held at 55C resulted in 27% point increase in WHC compared to the control. Sweet potato flour was also contributed to the decrease in treatments pasting viscosities and in cooked pasta hardness. Cooked pasta hardness was significantly (p < .05) decreased from 255.6 N to 187.5, and 152.6 N when using 15% blanched and 40% nonblanched sweet potato flour replacements, respectively. Flow behavior index of wheat flour treatments containing fractions of sweet potato flour were fitted in a shear thinning model. Quality indices of pasta made using fractions of sweet potato were equivalent to or sometimes superior to that of the control sample. Results indicated the possible enhancement of pasta nutritional quality including firmness, cooking loss, and water uptake without impairing consumer acceptability. PRACTICAL APPLICATIONS The use of sweet potato flour in pasta would enhance the nutritional and physicochemical properties of developed pasta and pasta products. Furthermore, since sweet potato is not cultivated most of the year; sweet potato flour pasta would be better utilized in food processing and is expected to enhance sweet potato consumption year around.
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Affiliation(s)
- Mohammed Saleh
- Department of Nutrition and Food Technology, The University of Jordan, 11942, Amman, Jordan
| | - Youngseung Lee
- Department of Food Science and Nutrition, Dankook University, 2nd Natural Science building, 406, Dandae-ro 119, Dongnam-gu, Cheonan-si, Chungnam, South Korea 31116
| | - Hayat Obeidat
- Department of Nutrition and Food Technology, The University of Jordan, 11942, Amman, Jordan
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Saleh M, Meullenet JF, Toker T, Akash M. Water to rice ratio and cooked rice texture’s liking - internal preference mapping approach. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2016.1025] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M. Saleh
- Department of Nutrition and Food Technology, The University of Jordan, 11942 Amman, Jordan
| | - J.-F. Meullenet
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, USA
| | - T. Toker
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, USA
| | - M. Akash
- Department of Horticulture and Crop Science, The University of Jordan, 11942 Amman, Jordan
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13
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Saleh M, Al-Ismail K, Ajo R. Pasta quality as impacted by the type of flour and starch and the level of egg addition. J Texture Stud 2016; 48:370-381. [DOI: 10.1111/jtxs.12238] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2016] [Revised: 09/15/2016] [Accepted: 10/23/2016] [Indexed: 11/30/2022]
Affiliation(s)
- Mohammed Saleh
- Department of Nutrition and Food Technology; The University of Jordan; Amman 11942 Jordan
| | - Khalid Al-Ismail
- Department of Nutrition and Food Technology; The University of Jordan; Amman 11942 Jordan
| | - Radwan Ajo
- Department of Nutrition and Food Processing; Al-Huson University College, Al-Balqa Applied University; Jordan
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14
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Saleh M, Amr A, Mehyar G, Ondier G. Predicting farinograph parameters by rapid visco analyser pasting profile using partial least square regression. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2014.0462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M. Saleh
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, 11942 Amman, Jordan
| | - A. Amr
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, 11942 Amman, Jordan
| | - G. Mehyar
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, 11942 Amman, Jordan
| | - G. Ondier
- Taylor Laboratories Inc., 12010 Taylor Road, Houston, TX 77041, USA
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15
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Vanier NL, Paraginski RT, Berrios JDJ, Oliveira LDC, Elias MC. Thiamine content and technological quality properties of parboiled rice treated with sodium bisulfite: Benefits and food safety risk. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.02.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Effects of extruder die temperature on the physical properties of extruded fish pellets containing taro and broken rice starch. Anim Feed Sci Technol 2015. [DOI: 10.1016/j.anifeedsci.2014.11.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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