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Sharma S, Semwal AD, Govind Raj T, Wadikar D. Hydration behavior and kinetic studies of paddy cultivars: optimization of process variables for improved physical, milling and textural properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1662-1674. [PMID: 39049924 PMCID: PMC11263451 DOI: 10.1007/s13197-024-05925-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/28/2023] [Accepted: 12/24/2023] [Indexed: 07/27/2024]
Abstract
The optimization of hydration temperature and duration were determined in six basmati and non-basmati paddy cultivars varying in grain size, shape, and amylose content based on kinetic parameters and effect of hydration temperature on physical, milling, textural and color attributes. Based on higher R2, lower Chi square and RMSE values, Peleg model fitted more suitably compared to Singh and Kulshrestha model. Hydration process significantly altered geometric, gravimetric and mechanical properties as evident by regression analysis. Physical properties except length and L/B ratio positively correlated with increasing hydration temperature. Head rice yield significantly improved in the hydrated treatments and showed a linear increase with the increase in hydration temperature. Head rice yield significantly correlated with hardness of grain (r = 0.684, p ≤ 0.01). Variable physico-chemical properties of cultivars led to establishment of cultivar specific optimum hydration temperature. Based on improvement in hardness, milling efficiency, head rice yield, color and textural attributes, the optimized temperature emerged as 75 °C for long slender grained cultivars (PB1509, PB1718, PS17) and 80 °C for medium grained cultivars (PD18, KJ, AL). The results revealed that optimum hydration temperature should be cultivar specific to get better output of parboiling process. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05925-1.
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Affiliation(s)
- Sakshi Sharma
- Defence Food Research Laboratory, DRDO, Siddhartha Nagar, Mysore, 570 011 India
| | - Anil Dutt Semwal
- Defence Food Research Laboratory, DRDO, Siddhartha Nagar, Mysore, 570 011 India
| | - Thima Govind Raj
- Defence Food Research Laboratory, DRDO, Siddhartha Nagar, Mysore, 570 011 India
| | - Dadasaheb Wadikar
- Defence Food Research Laboratory, DRDO, Siddhartha Nagar, Mysore, 570 011 India
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Jeevarathinam G, Ramniwas S, Singh P, Rustagi S, Mohammed Basheeruddin Asdaq S, Pandiselvam R. Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review. Food Chem 2024; 445:138742. [PMID: 38364499 DOI: 10.1016/j.foodchem.2024.138742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 02/07/2024] [Accepted: 02/10/2024] [Indexed: 02/18/2024]
Abstract
Consumers rely on product labels to make healthy choices, especially with regard to the glycemic index (GI) and glycemic load (GL), which identify foods that stabilize blood sugar. Employing both thermal and nonthermal processing techniques can potentially reduce the GI, contributing to improved blood sugar regulation and overall metabolic health. This study concentrates on the most current advances in GI-reduction food processing technologies. Food structure combines fiber, healthy fats, and proteins to slow digestion, reducing GI. The influence of thermal approaches on the physical and chemical modification of starch led to decreased GI. The duration of heating and the availability of moisture also determine the degree of hydrolysis of starch and the glycemic effects on food. At a lower temperature, the parboiling revealed less gelatinization and increased moisture. The internal temperature of the product is raised during thermal and nonthermal treatment, speeds up retrogradation, and reduces the rate of starch breakdown.
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Affiliation(s)
- G Jeevarathinam
- Department of Food Technology, Hindusthan College of Engineering and Technology, Coimbatore 641 032, Tamil Nadu, India
| | - Seema Ramniwas
- University Centre for Research and Development, University of Biotechnology, Chandigarh University, Gharuan, Mohali, Punjab
| | - Punit Singh
- Institute of Engineering and Technology, Department of Mechanical Engineering, GLA University Mathura, Uttar Pradesh 281406, India
| | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | | | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod-671 124, Kerala, India.
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Ngo TV, Kunyanee K, Luangsakul N. Insights into Recent Updates on Factors and Technologies That Modulate the Glycemic Index of Rice and Its Products. Foods 2023; 12:3659. [PMID: 37835312 PMCID: PMC10572933 DOI: 10.3390/foods12193659] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/19/2023] [Accepted: 09/19/2023] [Indexed: 10/15/2023] Open
Abstract
Rice is a staple food and energy source for half the world's population. Due to its quick digestion and absorption in the gastrointestinal tract, rice is typically regarded as having a high or medium-high glycemic index (GI); however, this can vary depending on the variety, nutrient compositions, processing, and accompanying factors. This report included a table of the glycemic index for rice and rice products in different countries, which could give an overview and fundamental information on the recent GI of different rice varieties. In addition, latest updates about the mechanism effects of rice nutritional profiles and processing techniques on GI were also provided and discussed. The influence of state-of-the-art GI regulation methods was also evaluated. Furthermore, the effectiveness and efficiency of applied technologies were also given. Furthermore, this review offered some aspects about the potential nutraceutical application of rice that food scientists, producers, or consumers might consider. Diverse types of rice are grown under various conditions that could affect the GI of the product. The instinct nutrients in rice could show different effects on the digestion rate of its product. It also revealed that the rice product's digestibility is process-dependent. The postprandial glucose response of the rice products could be changed by modifying processing techniques, which might produce the new less-digestive compound or the inhibition factor in the starch hydrolysis process. Because of the significant importance of rice, this paper also concluded the challenges, as well as some important aspects for future research.
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Affiliation(s)
| | | | - Naphatrapi Luangsakul
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (T.V.N.)
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Yin X, Hu Z, Zheng Y, Chai Z, Kong X, Chen S, Ye X, Tian J. Multi-scale structure characterization and in vivo digestion of parboiled rice. Food Chem 2023; 402:134502. [DOI: 10.1016/j.foodchem.2022.134502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 09/29/2022] [Accepted: 09/30/2022] [Indexed: 01/30/2023]
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D'cruz V, Chandran M, Athmaselvi KA, Rawson A, Natarajan V. Ohmic heating using electrolytes for paddy parboiling: A study on thermal profile, electrical conductivity, milling quality, and nutritional attributes. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Vidya D'cruz
- Centre of Excellence in Grain Science National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
| | - Monisha Chandran
- Centre of Excellence in Grain Science National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
| | - KA Athmaselvi
- Centre of Excellence in Grain Science National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
| | - Ashish Rawson
- Department of Food Safety and Quality Testing National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
| | - Venkatachalapathy Natarajan
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
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Biochemical markers for low glycemic index and approaches to alter starch digestibility in rice. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Kumar A, Lal MK, Nayak S, Sahoo U, Behera A, Bagchi TB, Parameswaran C, Swain P, Sharma S. Effect of parboiling on starch digestibility and mineral bioavailability in rice (Oryza sativa L.). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113026] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Evolutions of rheology, microstructure and digestibility of parboiled rice during simulated semi-dynamic gastrointestinal digestion. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111700] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Vici G, Perinelli DR, Camilletti D, Carotenuto F, Belli L, Polzonetti V. Nutritional Properties of Rice Varieties Commonly Consumed in Italy and Applicability in Gluten Free Diet. Foods 2021; 10:foods10061375. [PMID: 34198605 PMCID: PMC8232128 DOI: 10.3390/foods10061375] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/09/2021] [Accepted: 06/11/2021] [Indexed: 11/16/2022] Open
Abstract
Gluten-free diets are often characterized by an inadequate intake of nutrients and are generally monotonous for the limited number of products celiac patients can use. As rice is the most used cereal by celiac consumers, studying rice varieties nutritional characteristics is of interest to manage diet quality and variety. Proteins, total carbohydrates and amylose content of six rice varieties (Ribe, Vialone Nano, Carnaroli, Arborio, Basmati, and Fragrance) were analyzed. Analyses were performed in raw products and after boiling, stewing, and microwaving. A decrease of proteins and total carbohydrates amount was observed in cooked rice. The same was reported for amylose content with boiling showing the highest loss (average retained amylose 53%). Considering amylose percentage with respect to total carbohydrates, each variety showed either an increase or a decrease depending on cooking method. The highest values were obtained with stewing above all for Basmati rice and Arborio rice. However, exceptions can be underlined as Carnaroli rice, showing the highest percentage when boiled. In this context, nutritional characteristics of cooked rice varieties appear to be of great importance to increase specific nutritional knowledge to better manage gluten-free diets.
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Affiliation(s)
- Giorgia Vici
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy; (D.C.); (F.C.); (L.B.); (V.P.)
- Correspondence:
| | - Diego Romano Perinelli
- School of Pharmacy, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy;
| | - Dalia Camilletti
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy; (D.C.); (F.C.); (L.B.); (V.P.)
| | - Flora Carotenuto
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy; (D.C.); (F.C.); (L.B.); (V.P.)
| | - Luca Belli
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy; (D.C.); (F.C.); (L.B.); (V.P.)
| | - Valeria Polzonetti
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy; (D.C.); (F.C.); (L.B.); (V.P.)
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Sethupathy P, Sivakamasundari SK, Moses JA, Anandharamakrishnan C. Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0097] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Abstract
This research explored the impact of in-vivo oral processing on the bolus properties of three rice varieties [white ponni (WP), mappillai samba (MS), and basmati (B)] that were selected based on variations in the amylose content. The amylose and dry matter content of the WP, MS, and B were 4.67, 7.48, and 13.8(%) and 69.57, 60.09, and 70.47(%), respectively. Mastication features (bite-size, chewing time, and chew cycles), bolus properties (particle size distribution, bolus moisture content, rheology, and starch hydrolysis), time-dependent bolus features (rate of incorporation of saliva and saliva content) and, temporal dominance of sensation (TDS) of cooked rice were studied. Results confirmed the significance of oral processing on various bolus characteristics. Moreover, a pronounced correlation between the morphology of rice varieties and mastication features was observed. The structure and textural characteristics of the different rice varieties (MS, WP, B) showed considerable effects on the consumption time (25.7 s, 22.2 s, 17.8 s) and chewing cycles (34, 31, 23). Rate of saliva incorporation was relatively lesser for MS as compared with WP and B. Solid loss followed the trends WP > MS > B. The total starch content of cooked rice boluseswas WP (82.69 ± 0.01%), MS (79.49 ± 0.01%), and B (71.74 ± 0.01%). Further, texture – TDS and flavor – TDS of all varieties were found to be strongly dependent on textural attributes, composition, and oro-sensory perception. This study provides a significant understanding of the oral processing behavior of rice and its bolus, considering the effect of variations in amylose content, texture, and morphology.
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Affiliation(s)
- Priyanka Sethupathy
- Computational Modeling and Nanoscale Processing Unit , Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India , Thanjavur , 613005, Tamil Nadu , India
| | - 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 , 613005, Tamil Nadu , India
| | - Jeyan. A. Moses
- Computational Modeling and Nanoscale Processing Unit , Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India , Thanjavur , 613005, Tamil Nadu , India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit , Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India , Thanjavur , 613005, Tamil Nadu , India
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Santhi Rajkumar P, Suriyamoorthy P, Moses JA, Anandharamakrishnan C. Mass transfer approach to
in‐vitro
glycemic index of different biscuit compositions. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13559] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Priyadarshini Santhi Rajkumar
- 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
| | - Priyanga Suriyamoorthy
- 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
| | - Jeyan Arthur 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
| | - Chinnaswamy 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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Aruva S, Dutta S, Moses JA, C A. Empirical characterization of hydration behavior of Indian paddy varieties by physicochemical characterization and kinetic studies. J Food Sci 2020; 85:3303-3312. [PMID: 32895940 DOI: 10.1111/1750-3841.15441] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 06/17/2020] [Accepted: 08/04/2020] [Indexed: 11/30/2022]
Abstract
Temperature is an important factor in the determination of hydration kinetics in paddy, and it varies with variety. To understand this hydration behavior, the current study analyses the hydration kinetics of 12 different paddy varieties of India that were exposed to different soaking temperatures. The protein content of the paddy samples was found to be in the range of 6.13 to 9.19%; whereas, starch content was between 67.79 and 84.88%. The physicochemical composition of paddy varieties as well as variation in time-temperature of hydration was found to be decisive in ascertaining the hydration behavior. An increased hydration rate was observed with increasing hydration temperature as well as with higher amylose content of paddy. Among the varieties studied, the ratio of amylose to amylopectin was between 0.37 and 0.77. For all samples, the gelatinization temperature was in the range of 65.60 to 83.10 °C, which in turn was negatively correlated with amylose content, and influenced the hydration behavior of paddy. The optimum time-temperature condition range for hydration for each paddy variety was between 50 and 60°C for 2 to 3.5 hr, depending upon the variety. The activation energy for the paddy samples in this investigation was found to be in the range of 8.70 to 23.10 kJ/mol. The kinetic modeling of hydration was conducted using Peleg's model, with a good fit. The data indicated that with increment in hydration temperature, the rate of hydration was enhanced in all varieties with a decrease in the Peleg's rate constant (K1 ) and capacity constant (K2 ). These constants indicate a direct temperature-dependence of water absorption in paddy. PRACTICAL APPLICATION: The hydration of paddy is an important procedure in paddy processing, and across the world, many industries are working on it. Irrespective of the variety, paddy processing globally has remained tricky. Knowledge about the hydration behavior of paddy would enable food processors to better understand the effect of process parameters and to model their experimental setup to obtain the desired physicochemical attributes, as well as process yield. Customers would benefit from adequately processed paddy with better digestibility for which industry would have to invest less in terms of time and resources, thereby making the hydrated paddy more affordable.
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Affiliation(s)
- Saikrishna Aruva
- Authors are with Computational Modeling and Nano Scale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, India
| | - Sayantani Dutta
- Authors are with Computational Modeling and Nano Scale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, India
| | - Jeyan Arthur Moses
- Authors are with Computational Modeling and Nano Scale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, India
| | - Anandharamakrishnan C
- Authors are with Computational Modeling and Nano Scale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, India
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