1
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Muttakin S, Bakalis S, Fryer PJ, Alshammari NA, Marciani L, Gouseti O. Reducing starch digestibility of white rice by structuring with hydrocolloids. Food Res Int 2023; 174:113490. [PMID: 37986496 DOI: 10.1016/j.foodres.2023.113490] [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: 12/14/2022] [Revised: 07/12/2023] [Accepted: 09/21/2023] [Indexed: 11/22/2023]
Abstract
Controlling starch digestion in high glycaemic index staple foods such as white rice is of interest as it has been associated with reduced risk for conditions such as obesity and type-2 diabetes mellitus. Addition of hydrocolloids has been proposed to reduce the rate of post-prandial glucose by controlling the rate of starch hydrolysis. In this work, the potential of a range of hydrocolloids to modify starch digestibility when added (at 1 % maximum concentration) during cooking of white rice was first investigated. Low acyl gellan gum (LAG) showed the highest potential (in-vitro estimated Glycaemic Index reduced by about 20 %, from 94 in the control to 78 in the LAG rice) and was investigated further. While the grains of rice control and rice with LAG appeared similar, SEM images revealed a gel-like layer (a few micrometers in thickness) on the surface of the treated samples. Addition of LAG appeared to also have an effect on the breakdown of a simulated cm-sized bolus. During gastric digestion, bolus breakdown of the rice control was completed after 30 min, while the rice LAG bolus appeared intact after 1 h of observation. This was attributed to strengthening of the LAG gel in the acidic environment of the stomach. During intestinal digestion, rice samples containing 1 % LAG appeared to be less susceptible to breakdown when seen under a microscope and in environmental SEM, while they showed larger rice particle aggregates, compared to rice control. Overall, LAG showed potential to control starch digestion kinetics of white rice with a mechanism that may involve formation of a protective layer on the rice grains (um) that reduces bolus break down (cm) and enzymatic hydrolysis (nm). Outcomes of this work will be used to identify conditions for further relevant in-vitro and in-vivo investigations.
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Affiliation(s)
- Syahrizal Muttakin
- Indonesian, Ministry of Agriculture, Jakarta, Indonesia; School of Chemical Engineering, University of Birmingham, United Kingdom
| | - Serafim Bakalis
- School of Chemical Engineering, University of Birmingham, United Kingdom; Department of Food Science, University of Copenhagen, Denmark
| | - Peter J Fryer
- School of Chemical Engineering, University of Birmingham, United Kingdom
| | - Norah A Alshammari
- Nottingham Digestive Diseases Centre and National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, United Kingdom; Department of Clinical Nutrition, College of Applied Medical Sciences, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Luca Marciani
- Nottingham Digestive Diseases Centre and National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, United Kingdom
| | - Ourania Gouseti
- Department of Food Science, University of Copenhagen, Denmark.
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2
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Thushara N, Malawiarachchi P, Samarakoon SR, Godakumbura PI. Anti-diabetic and anti-cancer related health food properties of selected Sri Lankan traditional rice based porridges. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3745-3753. [PMID: 36193383 PMCID: PMC9525533 DOI: 10.1007/s13197-021-05341-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/24/2021] [Accepted: 11/30/2021] [Indexed: 05/29/2023]
Abstract
Four Sri Lankan porridges including madathawalu (MWP), kaluheenati (KHP), mixed rice of sudu heenati, goda heenati, masuran, and dikwee (MXP) and special traditional porridge (STP) were screened for in vitro glycemic indices (GI), α-amylase inhibition and anti-glycation activities. All four porridges had the medium GI values, those were in the range of 40.5 ± 4 to 63.9 ± 2. The highest antiglycation activity was reported for MWP demonstrating IC50 of 228.20 ± 4.20 µg/mL. In relation to the α-amylase inhibition activity, the porridge extracts of MWP and STP low IC50 values (117.54 ± 1.92 µg/mL and 128.75 ± 5.91 µg/mL) showed their high capability to inhibit α-amylase enzyme. Due to the medium to low GI values and high antiglycation and α-amylase inhibition activities, traditional rice based porridges can be considered as effective for the prevention of diabetic conditions as well as from various complications in diabetic patients. Anticancer activity against human lung and HeLa cell lines revealed that KHP and MXP exhibited anticancer activity (IC50 of 274.6 μg/mL and 940.2 μg/mL respectively) against HeLa- human cervical cancer cells. In conclusion, porridge composites prepared using Sri Lankan traditional rice helped to eliminate or notably reduce nutrient deficiencies, and it provided numerous health benefits and economical gains.
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Affiliation(s)
- Nadini Thushara
- Department of Chemistry, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, 10250 Sri Lanka
| | - Prashantha Malawiarachchi
- Department of Chemistry, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, 10250 Sri Lanka
| | - Sameera R. Samarakoon
- Institute of Biochemistry, Molecular Biology and Biotechnology, University of Colombo, Colombo, Sri Lanka
| | - Pahan I. Godakumbura
- Department of Chemistry, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, 10250 Sri Lanka
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3
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Srikaeo K, Saeva K, Sopade PA. Understanding starch digestibility of rice: A study in brown rice. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Khongsak Srikaeo
- Faculty of Food and Agricultural Technology Pibulsongkram Rajabhat University Muang Phitsanulok 65000 Thailand
| | - Kanyarin Saeva
- Faculty of Food and Agricultural Technology Pibulsongkram Rajabhat University Muang Phitsanulok 65000 Thailand
| | - Peter A Sopade
- Food Process Engineering Consultants, Abeokuta Cottage, Tia Lane, Forest Lake, QLD, 4078 Australia
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4
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Utama-Ang N, Kuatrakul I, Walter P, Rattanapitigorn P, Kawee-Ai A. Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance. Sci Rep 2022; 12:7699. [PMID: 35546344 PMCID: PMC9095722 DOI: 10.1038/s41598-022-11759-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Accepted: 04/20/2022] [Indexed: 11/09/2022] Open
Abstract
Coating is an effective and economic strategy to increase the functional property of food products. This study investigated the technical feasibility of adding Spirulina platensis to edible polymers, namely carboxymethyl cellulose (CMC) and maltodextrin (MD), in the coating of instant jasmine rice, using a central composite design (CCD). A total of 10 edible coating formulations comprising CMC (10-30% w/v) and MD (1-5% w/v) were evaluated to optimize the most suitable combination of physicochemical properties, textural attributes, and sensory acceptance. The resulting rice fortified with S. platensis and hydrocolloids showed improved textural and functional properties favourable for consumer acceptance. Among these, the optimum (20.0% MD, 1.0% CMC, and 2.0% S. platensis powder) increased the physicochemical properties and decreased textural properties compared with those of uncoated rice. This condition showed phycocyanin content of 1.4 mg/g, chlorophyll a of 181.5 µg/g, total phenolic compound (TPC) of 137.3 µg gallic acid equivalent (GAE)/g, and ferric reducing antioxidant power (FRAP) of 3.8 mg ferrous (Fe2+)/g with overall acceptability of 7.1 (like moderately). It can be stated that masking the colour and flavour of Spirulina with an edible coating could be a healthy alternative to commercial rice and used to fortify cereal products with algae.
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Affiliation(s)
- Niramon Utama-Ang
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Cluster of High Value Product from Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, 50100, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Ittikorn Kuatrakul
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Ponjan Walter
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Panida Rattanapitigorn
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Arthitaya Kawee-Ai
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
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Teixeira OR, Batista CDS, Colussi R, Martino HSD, Vanier NL, Bassinello PZ. Impact of physicochemical properties on the digestibility of Brazilian whole and polished rice genotypes. Cereal Chem 2021. [DOI: 10.1002/cche.10455] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Olívia Reis Teixeira
- School of Agronomy and Food Engineering Federal University of Goiás‐ UFG Goiânia Brazil
| | | | - Rosana Colussi
- 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
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6
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Candal‐Uslu C, Mutlu C, Koç A, Bilgin DG, Erbaş M. A new gluten‐free product: Brown rice bulgur, and its physical and chemical properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15205] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Cihadiye Candal‐Uslu
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
- Faculty of Health Sciences Department of Nutrition and Dietetics Artvin Çoruh University Artvin Turkey
| | - Ceren Mutlu
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
- Faculty of Engineering Department of Food Engineering Balıkesir University Balıkesir Turkey
| | - Andaç Koç
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
| | - Duygu Gizem Bilgin
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
| | - Mustafa Erbaş
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
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7
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Kinetics of starch digestion in native and modified sweetpotato starches from an orange fleshed cultivar. Int J Biol Macromol 2019; 134:946-953. [DOI: 10.1016/j.ijbiomac.2019.05.035] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2019] [Revised: 04/30/2019] [Accepted: 05/05/2019] [Indexed: 01/10/2023]
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Goyat J, Rudra SG, Suri S, Passi SJ, Dutta H. Nutritional, Functional and Sensory Properties of Ready-To-Eat Chia and Quinoa Mix Enriched Low Amylose Rice Based Porridge Mixes. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2019. [DOI: 10.12944/crnfsj.7.2.10] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Ready-to-eat porridges are prepared from cereal flours. Pregelatinization of the starch component results in high hygroscopicity of porridge flours resulting in easy reconstitution. Chia and quinoa seeds are popular due to their health-promoting nutritional composition and functionality. In this study, 10%, 15 % and 20% of a pregelatinized low amylose ready-to-eat rice flour were substituted with a 1:1 mixture of chia and quinoa seed flours. Analysis of the significant difference between all the results was carried out by Duncan’s multiple range test at a significance level of 0.05. Substitution significantly enhanced levels of proteins, dietary fibres, iron, calcium, potassium, sodium and zinc. Palmitic, stearic and oleic acids were proportionately higher than lesser significant changes in linoleic and alpha-linolenic acid. Although thermal destruction caused a marked reduction of total phenolic and flavonoid contents, the relative rise in ferric and cupric ion reducing the antioxidant potentials suggested the probable formation of Maillard compounds with radical scavenging properties. Chia seed mucilage was found to play a critical role in thickness and viscosity development in the optimally reconstituted porridges. Supporting results were also obtained from the texture analysis of the porridges. However, the mucilage was observed to be sensitive to high cooking temperature resulting in lower cold paste viscosity in the rapid viscosity analysis study. The roasted aroma in porridges was more acknowledged. Substitution level of 20% gave an overall sensory score below the set acceptance level. Hence, porridge mixes prepared from the rice flour substituted up to 15% with the flour mix was sensorily acceptable, rich in macro and micronutrients and can serve as a therapeutic diet for infants, old-aged and patients with poor digestive systems.
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Affiliation(s)
- Jyoti Goyat
- Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, Pin code – 201301, India
| | - Shalini G Rudra
- Division of Food Science and Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, Pin code – 110012, India
| | - Sukhneet Suri
- Department of Food Technology, Vivekananda College, University of Delhi, New Delhi, Pin code - 110095, India
| | - S J Passi
- Public Health and Nutrition, Amity University Uttar Pradesh, Noida, Pin code – 201301, India
| | - Himjyoti Dutta
- Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, Pin code – 201301, India
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9
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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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10
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Wu NN, Tan B, Li SS, Zhang M, Tian XH, Zhai XT, Liu M, Liu YX, Wang LP, Gao K. Quality Characteristics of Extruded Brown Rice Noodles with Different Amylose Contents. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.311] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Na-Na Wu
- Academy of State Administration of Grain
| | - Bin Tan
- Academy of State Administration of Grain
| | - Sha-Sha Li
- Academy of State Administration of Grain
- Hebei University of Science and Technology
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU)
| | | | | | - Ming Liu
- Academy of State Administration of Grain
| | | | | | - Kun Gao
- Academy of State Administration of Grain
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11
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12
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Plongbunjong V, Graidist P, Knudsen KEB, Wichienchot S. Isomaltooligosaccharide synthesised from rice starch and its prebiotic propertiesin vitro. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13545] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Vijitra Plongbunjong
- Interdisciplinary Graduate School of Nutraceutical and Functional Food (IGS-NFF); Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
| | - Potchanapond Graidist
- Department of Biomedical Science, Faculty of Medicine; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
| | - Knud Erik Bach Knudsen
- Department of Animal Science, Faculty of Science and Technology; Aarhus University; 8830 Tjele Denmark
| | - Santad Wichienchot
- Interdisciplinary Graduate School of Nutraceutical and Functional Food (IGS-NFF); Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
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13
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Mayachiew P, Charunuch C, Devahastin S. Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean. J Food Sci 2015; 80:E2782-91. [PMID: 26523755 DOI: 10.1111/1750-3841.13118] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2015] [Accepted: 09/25/2015] [Indexed: 11/29/2022]
Abstract
Legumes contain protein, micronutrients, and bioactive compounds, which provide various health benefits. In this study, soybean or mung bean was mixed in rice flour to produce by extrusion instant functional legume-rice porridge powder. The effects of the type and percentage (10%, 20%, or 30%, w/w) of legumes on the expansion ratio of the extrudates were first evaluated. Amino acid composition, color, and selected physicochemical (bulk density, water absorption index, and water solubility index), thermal (onset temperature, peak temperature, and transition enthalpy), and pasting (peak viscosity, trough viscosity, and final viscosity) properties of the powder were determined. The crystalline structure and formation of amylose-lipid complexes and the total phenolics content (TPC) and antioxidant activity of the powder were also measured. Soybean-blended porridge powder exhibited higher TPC, 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, ferric reducing antioxidant power, amino acid, and fat contents than the mung bean-blended porridge powder. Incorporating either legume affected the product properties by decreasing the lightness and bulk density, while increasing the greenness and yellowness and the peak temperature and transition enthalpy. Expansion capacity of the extrudates increased with percentage of mung bean in the mixture but decreased as the percentage of soybean increased. Amylose-lipid complexes formation was confirmed by X-ray diffraction analysis results. Addition of soybean or mung bean resulted in significant pasting property changes of the porridge powder.
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Affiliation(s)
- Pornpimon Mayachiew
- Dept. of Food Science and Technology, Faculty of Technology and Community Development, Thaksin Univ., Phattalung Campus, Phattalung, Thailand
| | - Chulaluck Charunuch
- Inst. of Food Research and Product Development, Kasetsart Univ, Bangkok, 10900, Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Dept. of Food Engineering, Faculty of Engineering, King Mongkut's Univ. of Technology Thonburi, Tungkru, Bangkok, Thailand
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14
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Hsu RJC, Chen HJ, Lu S, Chiang W. Effects of cooking, retrogradation and drying on starch digestibility in instant rice making. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.05.015] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Jha A, Shalini BN, Patel AA, Singh M, Rasane P. Optimization of instant dalia dessert pre-mix production by using response surface methodology. Journal of Food Science and Technology 2015; 52:920-7. [PMID: 25694701 DOI: 10.1007/s13197-013-1052-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/15/2013] [Accepted: 06/04/2013] [Indexed: 11/29/2022]
Abstract
Dalia, a wheat-based, particulate containing dairy dessert is popularly consumed as a breakfast food and is also considered as a health food. Though popular throughout Northern parts of the country, its limited shelf-life even under refrigeration imposes severe restrictions on its organized manufacture and marketing. In order to promote dalia dessert as a marketable product, in the present study, a process was developed for manufacture of instant dalia pre-mix, as a dry product with long shelf-life, which could be attractively packaged and easily reconstituted for consumption. During the investigation, the effect of different levels of milk solids and wheat solids was studied on dalia pre-mix quality by employing a central composite rotatable design (CCRD). The suggested formulation had 17.82 % milk solids and 2.87 % wheat solids. This formulation was found to be most appropriate for manufacture of instant dalia pre-mix with predicted sensory scores (Max. 100) of 85.35, 41.98 and 67.27 for mouthfeel, consistency and flavor, respectively; the viscosity of the product was 941.0 cp.
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Affiliation(s)
- Alok Jha
- Centre of Food Science and Technology, Banaras Hindu University, Varanasi, - 221 005 India
| | - B N Shalini
- Bay Valley Foods, Bangalore, - 560 078 India
| | - Ashok Ambalal Patel
- Dairy Technology Division, National Dairy Research Institute, Karnal, - 132 001 India
| | - Mithilesh Singh
- Centre of Food Science and Technology, Banaras Hindu University, Varanasi, - 221 005 India
| | - Prasad Rasane
- Centre of Food Science and Technology, Banaras Hindu University, Varanasi, - 221 005 India
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16
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Setyaningsih W, Saputro IE, Barbero GF, Palma M, García Barroso C. Determination of Melatonin in Rice (Oryza sativa) Grains by Pressurized Liquid Extraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:1107-1115. [PMID: 25572452 DOI: 10.1021/jf505106m] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Melatonin provides a number of benefits for human health. The study reported here concerns the optimization, validation, and application of analytical pressurized liquid extraction and high-performance liquid chromatography coupled to a fluorescence detector for the determination of melatonin in rice grains. The factors that are most likely to affect the extraction efficiency were optimized with a 2IV7-2 fractional factorial design. The optimum extraction conditions were achieved by applying 70% EtOAc in MeOH at 200 °C and 200 atm for a static time of 5 min in two cycles with 50% flushing and a 60 s purge to extract a 2.5 g rice sample. The method validation ensured excellent linearity, limit of detection, limit of quantification, precision, and recovery. Furthermore, the method was applied to various rice products composed of polished, whole grain, aromatic, black, black glutinous, red, and parboiled rice. All kinds of pigmented rice grains showed high levels of melatonin (>100 μg kg -1), and the highest levels were found in red rice.
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Affiliation(s)
- Widiastuti Setyaningsih
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University , Jalan Flora 55281, Yogyakarta, Indonesia
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz , Campus de Excelencia Internacional Agroalimentario (CeiA3), Campus del Rio San Pedro, 11510 Puerto Real, Cádiz, Spain
| | - Irfan Estiono Saputro
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz , Campus de Excelencia Internacional Agroalimentario (CeiA3), Campus del Rio San Pedro, 11510 Puerto Real, Cádiz, Spain
| | - Gerardo Fernández Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz , Campus de Excelencia Internacional Agroalimentario (CeiA3), Campus del Rio San Pedro, 11510 Puerto Real, Cádiz, Spain
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz , Campus de Excelencia Internacional Agroalimentario (CeiA3), Campus del Rio San Pedro, 11510 Puerto Real, Cádiz, Spain
| | - Carmelo García Barroso
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz , Campus de Excelencia Internacional Agroalimentario (CeiA3), Campus del Rio San Pedro, 11510 Puerto Real, Cádiz, Spain
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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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18
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Srikaeo K, Sangkhiaw J. Effects of amylose and resistant starch on glycaemic index of rice noodles. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.06.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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19
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Triyannanto E, Lee JH, Lee KT. Effects of Sucrose Stearate Addition on the Quality Improvement of Ready-To-Eat Samgyetang During Storage at 25℃. Korean J Food Sci Anim Resour 2014; 34:683-91. [PMID: 26761503 PMCID: PMC4662231 DOI: 10.5851/kosfa.2014.34.5.683] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2013] [Revised: 06/18/2014] [Accepted: 09/18/2014] [Indexed: 12/02/2022] Open
Abstract
The effects of sucrose stearate at various concentrations (0.1%, 0.2%, and 0.3%, w/v) on the physico-chemical characteristics of ready-to-eat (RTE) Samgyetang were investigated during storage at 25℃ for 12 mon. Over the storage duration, the addition of sucrose stearate had no significant effects on the proximate composition of Samgyetang, including meat, broth, and porridge, or the hardness and spreadability of the porridge, although it resulted in significantly higher CIE L* values for the porridge. The CIE L* values of Samgyetang porridge with added sucrose stearate increased until 9 mon, while the control decreased until 6 mon, and the values for both changed insignificantly thereafter. The breast meat of Samgyetang treated with sucrose stearate showed higher percentages of polyunsaturated fatty acid after 3 mon and lower percentages of monounsaturated fatty acid after 6 mon compared to the control (p<0.05), while no significant differences were observed with the different sucrose stearate concentrations (p>0.05). The overall sensory acceptability scores were higher at sucrose stearate concentrations of 0.2% or 0.3% after 6 mon and at 0.1% after 9 mon compared to those of the control.
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Affiliation(s)
- Endy Triyannanto
- Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung 210-702, Korea
| | - Jin Ho Lee
- Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung 210-702, Korea
| | - Keun Taik Lee
- Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung 210-702, Korea
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Dhital S, Dabit L, Zhang B, Flanagan B, Shrestha AK. In vitro digestibility and physicochemical properties of milled rice. Food Chem 2014; 172:757-65. [PMID: 25442617 DOI: 10.1016/j.foodchem.2014.09.138] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2014] [Revised: 08/28/2014] [Accepted: 09/24/2014] [Indexed: 11/18/2022]
Abstract
Rice is a staple diet as well as a major ingredient in many processed foods. The physicochemical and supra-molecular structure of eight rice varieties with amylose content from 9% to 19% were studied to elucidate the factors responsible for variation in enzymatic digestibility of raw and cooked rice. Parboiled rice had a digestion rate coefficient almost 4.5 times higher than the least digestible Low GI rice. The rate coefficient was found to be independent of helical structure and long range molecular order, possibly attributed to the effect of rice flour architecture. Strong swelling and pasting behaviour and lower gelatinisation temperature were linked with apparently higher in vitro digestibility but the relationship was statistically insignificant. It is concluded that the enzymatic susceptibility of rice flours are independent of supra-molecular structure and are most likely controlled by external factors not limited to particle size, presence of intact cell wall and other non-starch polymers.
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Affiliation(s)
- Sushil Dhital
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, Queensland 4072, Australia
| | - Laura Dabit
- Nutrition and Food Science Program, School of Science and Health, University of Western Sydney, Richmond, Hawkesbury Campus, Sydney, NSW 2753, Australia
| | - Bin Zhang
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, Queensland 4072, Australia
| | - Bernadine Flanagan
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, Queensland 4072, Australia
| | - Ashok K Shrestha
- Nutrition and Food Science Program, School of Science and Health, University of Western Sydney, Richmond, Hawkesbury Campus, Sydney, NSW 2753, Australia.
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Utilization of pregelatinized banana flour as a functional ingredient in instant porridge. Journal of Food Science and Technology 2013. [DOI: 10.1007/s13197-013-0970-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Jang DH, Lee KT. Quality changes of ready-to-eat ginseng chicken porridge during storage at 25°C. Meat Sci 2012; 92:469-73. [DOI: 10.1016/j.meatsci.2012.05.013] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2011] [Revised: 02/07/2012] [Accepted: 05/18/2012] [Indexed: 11/25/2022]
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Kinetics of starch digestion in sweetpotato flours from Papua New Guinean and Australian cultivars. Carbohydr Polym 2012; 87:461-470. [DOI: 10.1016/j.carbpol.2011.08.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2011] [Revised: 07/29/2011] [Accepted: 08/04/2011] [Indexed: 11/23/2022]
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Resistant Starch Content, Starch Digestibility and the Fermentation of Some Tropical Starches In Vitro. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13228-011-0013-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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