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Nacimento KM, Balbinoti TCV, Jorge LMDM, Jorge RMM. Microstructure of rice (
Oryza sativa
L.) and kinetics in hydrothermal process. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Kauyse Matos Nacimento
- Chemical Engineering Department, Graduate Program in Food Engineering, Federal University of Paraná Laboratory of Process Engineering in Particulate Systems Curitiba Brazil
| | | | - Luiz Mario de Matos Jorge
- Chemical Engineering Department, Graduate Program in Food Engineering, Federal University of Paraná Laboratory of Process Engineering in Particulate Systems Curitiba Brazil
- Chemical Engineering Department, Graduate Program in Chemical Engineering State University of Maringá Maringá Brazil
| | - Regina Maria Matos Jorge
- Chemical Engineering Department, Graduate Program in Food Engineering, Federal University of Paraná Laboratory of Process Engineering in Particulate Systems Curitiba Brazil
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Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature. Foods 2022; 11:foods11142130. [PMID: 35885373 PMCID: PMC9323964 DOI: 10.3390/foods11142130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/11/2022] [Accepted: 07/15/2022] [Indexed: 12/10/2022] Open
Abstract
The changes in semi-dried rice noodles during storage at room temperature (25 ± 2 °C) in terms of microbial growth, cooking quality, color, textural properties, thermal properties, crystallinity, and moisture content, and moisture distribution was examined. Total plate count, cooked broken rate, cooking loss, and b* value increased, while rehydration ratio, L* value, and moisture content decreased during storage. The hardness, adhesiveness, and chewiness of semi-dried rice noodles increased significantly, according to textural properties. DSC and XRD showed that the enthalpy of thermal absorption and crystallinity of semi-dried rice noodles increased from 1.67 J/g and 3.48% to 4.21 J/g and 18.62%, respectively. LF-NMR showed that the weakly bound water content in semi-dried rice noodles decreased by 3.71%, and the bound water content and free water content increased by 3.20% and 0.51%, respectively. The results of correlation analysis showed that the changes in quality during storage of semi-dried rice noodles were influenced by the combination of microbial growth, aging of rice noodles, and moisture migration.
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Oliveira MEAS, Coimbra PPS, Galdeano MC, Carvalho CWP, Takeiti CY. How does germinated rice impact starch structure, products and nutrional evidences? – A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.015] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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4
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Sun L, Wang H, Wei J, Xue Y, Lan S, Li X, Yu D, Wang J. Extracting oil from grape seed using a combined wet enzymatic process and pressing. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Li Q, Li S, Guan X, Huang K, Zhu F. Effects of vacuum soaking on the hydration, steaming, and physiochemical properties of japonica rice. Biosci Biotechnol Biochem 2021; 85:634-642. [PMID: 33590867 DOI: 10.1093/bbb/zbaa068] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Accepted: 10/25/2020] [Indexed: 11/13/2022]
Abstract
Soaking is an essential step in the processing of various rice products. In this study, the influences of vacuum soaking on hydration, steaming, and physiochemical properties of rice were investigated. Results showed that vacuum soaking accelerated water absorption as well as affected the mobility and density of water protons inside rice during soaking. Vacuum soaking could considerably shorten the optimal steaming time from 58 to 32 min and reduce the adhesiveness of steamed rice. Microstructure analysis of rice revealed that porous structure was formed on rice surface and the arrangement of starch granules became loosened after vacuum soaking. Moreover, vacuum soaking slightly reduced the relative crystallinity of rice starches without altering the crystalline type. The gelatinization temperature as well as the peak and trough viscosity was also decreased after vacuum soaking. Our study suggested that vacuum soaking was conducive to improve the soaking and steaming properties of rice.
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Affiliation(s)
- Qiuyun Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Sen Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Xiao Guan
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Kai Huang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Fengbo Zhu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
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Hu Z, Yang Y, Lu L, Chen Y, Zhu Z, Huang J. Kinetics of water absorption expansion of rice during soaking at different temperatures and correlation analysis upon the influential factors. Food Chem 2020; 346:128912. [PMID: 33387834 DOI: 10.1016/j.foodchem.2020.128912] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 12/13/2020] [Accepted: 12/14/2020] [Indexed: 10/22/2022]
Abstract
Five model equations were used to study the water absorbing expansion kinetics of rice during soaking. The results indicated that the changes of water absorbing expansion in Japonica and Indica rice during soaking at 25, 40, 50, 60 and 70 ℃ can be well simulated (R2 > 0.97) by the five model equations. The linear and polynomial equation could fit the changes of model coefficients and all obtained coefficient parameters could be combined in only one equation to predict the water absorbing characteristics of Japonica and Indica rice. The correlation between the basic nutritional components and model coefficients was further analyzed. The results indicated that the water absorbing rate had significant (P < 0.05) negative correlation with protein content, the apparent amylose content had significant (P < 0.05) negative correlation with the maximum expansion ratio, the length and width of rice affect its water absorbing characteristics.
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Affiliation(s)
- Zhanqiang Hu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Yuexi Yang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Lin Lu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Ye Chen
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Zhiwei Zhu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Jianying Huang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
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7
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Hu Z, Yang H, Chaima M, Fang C, Lu L, Hu X, Du B, Zhu Z, Huang J. A visualization and quantification method to evaluate the water-absorbing characteristics of rice. Food Chem 2020; 331:127050. [PMID: 32569961 DOI: 10.1016/j.foodchem.2020.127050] [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: 01/20/2020] [Revised: 04/30/2020] [Accepted: 05/11/2020] [Indexed: 11/26/2022]
Abstract
A visualization and quantification image analysis method is developed to evaluate the water-absorbing characteristics of rice. A projected image of soaked rice was obtained by a scanner in real time, the expansion ratio of the soaked rice in the projected image was calculated with computer software, and the change in the internal structure was analyzed. The results showed that water absorption had a positive correlation with expansion and the cracks occurred in the internal structure of rice could accelerate the water absorption. The maximum expansion ratio of Japonica rice gradually increased with increased milling time, but that of Japonica glutinous rice was not significantly different (P > 0.05). A high soaking temperature shortened the time to reach the maximum expansion ratio and resulted in a lower expansion ratio in the Indica and Indica glutinous rice but had no significant effect (P > 0.05) in the Japonica and Japonica glutinous rice.
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Affiliation(s)
- Zhanqiang Hu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Hua Yang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Mamoun Chaima
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Changyun Fang
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Lin Lu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Xianqiao Hu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Bai Du
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Zhiwei Zhu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Jianying Huang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
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Effect of mild-parboiling treatment on the structure, colour, pasting properties and rheology properties of germinated brown rice. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109623] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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