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Huang G, McClements DJ, He K, Zhang Z, Lin Z, Xu Z, Zou Y, Jin Z, Chen L. Review of formation mechanisms and quality regulation of chewiness in staple foods: Rice, noodles, potatoes and bread. Food Res Int 2024; 187:114459. [PMID: 38763692 DOI: 10.1016/j.foodres.2024.114459] [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: 02/28/2024] [Revised: 04/26/2024] [Accepted: 05/01/2024] [Indexed: 05/21/2024]
Abstract
Staple foods serve as vital nutrient sources for the human body, and chewiness is an essential aspect of food texture. Age, specific preferences, and diminished eating functions have broadened the chewiness requirements for staple foods. Therefore, comprehending the formation mechanism of chewiness in staple foods and exploring approaches to modulate it becomes imperative. This article reviewed the formation mechanisms and quality control methods for chewiness in several of the most common staple foods (rice, noodles, potatoes and bread). It initially summarized the chewiness formation mechanisms under three distinct thermal processing methods: water medium, oil medium, and air medium processing. Subsequently, proposed some effective approaches for regulating chewiness based on mechanistic changes. Optimizing raw material composition, controlling processing conditions, and adopting innovative processing techniques can be utilized. Nonetheless, the precise adjustment of staple foods' chewiness remains a challenge due to their diversity and technical study limitations. Hence, further in-depth exploration of chewiness across different staple foods is warranted.
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Affiliation(s)
- Guifang Huang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | | | - Kuang He
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zipei Zhang
- Food Science Program, University of Missouri, Columbia, MO 65211, USA
| | - Ziqiang Lin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China
| | - Yidong Zou
- Skystone Feed Co., Ltd., Wuxi 214258, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China.
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Mo X, Zhu H, Yi C, Deng Y, Yuan J. Rheological properties of indica rice determined by starch structure related enzymatic activities during after-ripening. Int J Biol Macromol 2024; 269:131738. [PMID: 38670177 DOI: 10.1016/j.ijbiomac.2024.131738] [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: 12/31/2023] [Revised: 04/17/2024] [Accepted: 04/19/2024] [Indexed: 04/28/2024]
Abstract
The processing quality of indica rice must undergo ripening after harvest to achieve stability and improvement. However, the mechanism underlying this process remains incompletely elucidated. Starch, the predominant component in indica rice, plays a crucial role in determining its properties. This study focused on analyzing the rheological properties and starch fine structure, as well as the related biosynthetic enzymes of indica rice during the after-ripening process. The results showed that after-ripened rice exhibited increased elastic modulus (G') and viscous modulus (G″), accompanied by a decrease in the loss tangent (Tan δ), indicating an enhancement in viscoelasticity and the gel network structure. Moreover, the proportions of amylopectin super long chains (DP 37-60) decreased, while those of medium chains (DP 13-24 and DP 25-36) or short chains (DP 6-12) of amylopectin increased. Additionally, the activities of starch branching enzyme (SBE) and starch debranching enzyme (DBE) declined over the after-ripening period. Pearson correlation analysis revealed that the rheological properties of after-ripened rice were correlated with the chain length distribution (CLD) of starch, which, in turn, was associated with its related endogenous enzymes. These findings provied new insights into understanding the quality changes of after-ripened indica rice.
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Affiliation(s)
- Xiya Mo
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China; School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, PR China
| | - Hong Zhu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, PR China
| | - Cuiping Yi
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, PR China.
| | - Yuanyuan Deng
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Jieyao Yuan
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, PR China
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Oladeji OM, Magoro K, Mugivhisa LL, Olowoyo JO. Selenium and other heavy metal levels in different rice brands commonly consumed in Pretoria, South Africa. Heliyon 2024; 10:e29757. [PMID: 38707293 PMCID: PMC11066335 DOI: 10.1016/j.heliyon.2024.e29757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 04/15/2024] [Accepted: 04/15/2024] [Indexed: 05/07/2024] Open
Abstract
For centuries, rice has been a dietary staple food partially due to its accessibility, affordability, and nutritional content. However, it has been documented that plants can bioaccumulate trace elements from soil and store them in their tissues therefore necessitating monitoring of its nutritional quality. The current study investigated the Selenium and heavy metal contents of various brands of rice obtained from different retail stores in Pretoria, South Africa. The analysis was carried out using different rice samples and different methods/stages of cooking rice including the analysis of rinsed rice water (RW), raw rice (RR), cooked rice (CR), and cooked rice water (CW), for trace elements content using the Inductive Couple Plasma Mass Spectrometry. The results revealed that the Se content ranged from 0.013 ± 0.01 mg/kg - 0.089 ± 0.06 mg/kg in RR, 0.013 ± 0.01 mg/kg - 0.046 ± 0.01 mg/kg in CR, 0.01 ± 0.01mg/kg- 0.028 ± 0.00 mg/kg in RW and 0.01 ± 0.01 mg/kg - 0.048 ± 0.01 mg/kg in CW. The calculated estimated dietary intake (EDI) of Se was recorded as follows; raw rice (7.06 × 10-5 mg/day), cooked rice (5.01 × 10-5 mg/day), water from cooked rice (4.54 × 10-5 mg/day) and rinsed water of raw rice (3.97 × 10-5 mg/day). The concentrations of all other heavy metals measured were within the WHO-recommended limits. The HQ for all the trace metals in all the samples did not exceed one, implying that there is no health risk from trace metals analysed in this study from the consumption of the rice brands used in this study. The results of this study demonstrated that reliance on rice alone for the supply of Se may be inadequate owing to the values obtained in our study. Constant monitoring of the nutritional contents of food products may be required to improve the overall nutritional well-being of the consumers.
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Affiliation(s)
- Oluwaseun Mary Oladeji
- Department of Biology and Environmental Science, Sefako Makgatho Health Sciences University, Pretoria, South Africa, P.O. Box 139, 0204
| | - Kgomotso Magoro
- Department of Biology and Environmental Science, Sefako Makgatho Health Sciences University, Pretoria, South Africa, P.O. Box 139, 0204
| | - Liziwe Lizbeth Mugivhisa
- Department of Biology and Environmental Science, Sefako Makgatho Health Sciences University, Pretoria, South Africa, P.O. Box 139, 0204
| | - Joshua Oluwole Olowoyo
- Department of Biology and Environmental Science, Sefako Makgatho Health Sciences University, Pretoria, South Africa, P.O. Box 139, 0204
- Department of Health Science and The Water School, Florida Gulf Coast University, Fort Myers, USA
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Li T, Huang J, Yu J, Tian X, Zhang C, Pu H. Effects of soaking glutinous sorghum grains on physicochemical properties of starch. Int J Biol Macromol 2024; 267:131522. [PMID: 38614175 DOI: 10.1016/j.ijbiomac.2024.131522] [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: 10/15/2023] [Revised: 01/26/2024] [Accepted: 04/09/2024] [Indexed: 04/15/2024]
Abstract
Glutinous sorghum grains were soaked (60-80 °C, 2-8 h) to explore the effects of soaking, an essential step in industrial processing of brewing, on starch. As the soaking temperature increased, the peak viscosity and crystallinity of starch gradually decreased, while the enzymatic hydrolysis rate and storage modulus first increased and then decreased. At 70 °C, the content of amylose, the enzymatic hydrolysis rate of starch, and the final viscosity first increase and then decrease with the increase of soaking time, reaching their maximum at 6 h, increased by 53.1 %, 11.0 %, and 10.4 %, respectively, as compared with the non-soaked sample. At 80 °C (4 h), the laser confocal microscopy images showed a network structure formed between the denatured protein chains and the leached-out amylose chains. The molecular weights of starch before and after soaking were all in the range of 3.82-8.98 × 107 g/mol. Since 70 °C is lower than that of starch gelatinization and protein denaturation, when soaking for 6 h, the enzymatic hydrolysis rate of starch is the highest, and the growth of miscellaneous bacteria is inhibited, which is beneficial for subsequent processing technology. The result provides a theoretical basis for the intelligent control of glutinous sorghum brewing.
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Affiliation(s)
- Tao Li
- School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Junrong Huang
- School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China.
| | - Jing Yu
- School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Xiaodong Tian
- School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Chong Zhang
- School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Huayin Pu
- School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
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Muroki MW, Waswa LM, Fungo R, Kabwama A, Mahungu SM. Cooking properties and nutrient retention of biofortified common bean (Phaseolus vulgaris) varieties: The case of Burundi. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023. [DOI: 10.3389/fsufs.2023.1062978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
Abstract
IntroductionCurrent research on micronutrient deficiency indicates positive outcomes associated with utilizing biofortified beans in mitigating nutrition-related iron and zinc deficiencies, primarily in Sub-Saharan Africa. The common bean is however not palatable in its raw state and requires cooking before consumption. Existing research on the cooking qualities and nutrient retention of these novel biofortified common bean varieties is nonetheless scant, notably in Burundi.Materials and methodsThis study determined water absorption capacity, cooking yield, cooking time, and iron and zinc retention of 9 biofortified common bean varieties with Kinure, a traditional non-biofortified variety, as the control. The study employed a 10 × 2 completely randomized design in a factorial arrangement. The first factor was bean varieties with ten levels, and the second was pre-treatment with two levels, soaking and not soaking. Standard methods were used to analyze cooking properties and mineral retention, and experiments replicated thrice. Data analysis was conducted at a 95% confidence level and included Analysis of Variance and t-test comparison studies. Post-hoc analysis was performed using Tukey's Honestly Significant Difference.Results and discussionCooking properties and mineral retention varied significantly between soaked and unsoaked bean varieties (P < 0.05) and in comparison, to Kinure (P < 0.05 and P < 0.001). Water absorption capacity varied from 64.51% to 116.3%. Soaked beans recorded half the total cooking time needed to cook unsoaked beans (77.62 versus 156.86 minutes), had higher cooking yields (289.77% versus 259.82%), and reduced Fe (121.58 versus 167.8%) and Zn (127.74% versus 145.15%) retention. Compared to Kinure, soaking resulted in longer cooking times, lower cooking yields in the biofortified common beans, and an insignificant effect on their zinc retention. A significant correlation between iron and zinc retention (r = 0.445), water absorption capacity and iron retention (r = −0.0425) and water absorption capacity and zinc retention (r = −0.477) were recorded. Three clusters were also observed; iron and zinc retention, cooking yields, and water absorption capacity, and cooking time. It was observed that, soaking common beans before cooking reduces cooking time and increases cooking yield in both biofortified and traditional common bean varieties. Moreover, biofortified common beans are a good source of iron and zinc and could considerably alleviate micronutrient deficiencies, particularly in developing countries.
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Asimi S, Xin R, Min Z, Sixuan L, Lv Q, Lingqi M. Screening new breeding japonica rice varieties by rice quality, three processing characteristics, and odor characteristics. J Food Sci 2023; 88:133-146. [PMID: 36527317 DOI: 10.1111/1750-3841.16396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 10/01/2022] [Accepted: 11/01/2022] [Indexed: 12/23/2022]
Abstract
Rice's yield, cooking, and sensory quality are primary considerations in selecting new breeding rice varieties, which are determined by the rice eating quality such as processing and flavor characteristics. Thus, in this study, to advance the breed of new superior japonica rice varieties, the differences in the rice quality, processing characteristics, and flavor characteristics between 12 newly-bred varieties (H2-36, H2-42, H2-53, H2-59, H2-63, H2-73, H2-74, H2-79, H2-81, H2-82, H2-89, and H2-91) and 1 commercial variety (Kenyu38) were analyzed. The results indicated that H2-42 has a reasonable length-to-width ratio (1.51), high rice yield, good color, reasonable amylose, protein content, excellent water existence index, accessible storage, and the highest taste value. Electronic nose results showed significant differences in aldehydes, ketones, and alcohols among 13 rice varieties. Aroma analysis results showed that H2-42 had the highest n-hexanal (14.63 µg/kg), (E,E)-2,4-nonadienal (37.24 µg/kg), nonanal (19.93 µg/kg), and decanal (4.81 µg/kg); those were important aroma components in cooked rice. The Pearson correlation analysis showed that hardness, springiness, cohesiveness, trough viscosity, peak time, and pasting temperature were the crucial factors that affected rice quality. According to partial least squares regression analysis, total color change, final viscosity, setback, (E)-2-heptenal, and 2-methyl-undecanol were the most important factors that distinguished the rice quality. In conclusion, H2-42 rice was better apparent quality, processing characteristics, and aroma compounds. Therefore, H2-42 has the potential for identification and promotion. PRACTICAL APPLICATION: The results from this study will provide data support for the cultivation, application, and quality improvement of high-quality rice varieties. In addition, it gives new ideas and methods for studying rice eating quality.
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Affiliation(s)
- Sailimuhan Asimi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Ren Xin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Zhang Min
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Li Sixuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Qixin Lv
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Meng Lingqi
- Binhai Agricultural Research Institute, Hebei Academy of Agricultural and Forestry Sciences, Tangshan, Hebei, China
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Effects of Soaking on the Volatile Compounds, Textural Property, Phytochemical Contents, and Antioxidant Capacity of Brown Rice. Foods 2022; 11:foods11223699. [PMID: 36429291 PMCID: PMC9689972 DOI: 10.3390/foods11223699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 11/11/2022] [Accepted: 11/16/2022] [Indexed: 11/19/2022] Open
Abstract
Brown rice is a staple whole grain worldwide. Hence, the effects of cooking on the nutritional properties of brown rice are important considerations in the field of public health. Soaking is a key stage during rice cooking; however, different rice cookers use different soaking conditions and the effects of this on the physiochemical properties and nutritional composition of cooked brown rice remain unknown. In this study, the setting of varied soaking conditions was realized by a power-adjustable rice cooker, and the effects of soaking temperature (40, 50, 60 and 70 °C) and time (30 and 60 min) on cooked brown rice were thoroughly analyzed. Textural results revealed that cooked brown rice was softer and stickier after soaking. Grain hardness decreased by increasing the soaking temperature and time. Furthermore, stickiness after soaking for 60 min was higher than that after 30 min, and this decreased with the soaking temperature. There was no significant unpleasant flavor after soaking, and the volatile compound profile between soaked and unsoaked brown rice was similar. Neither soaking temperature nor time had any significant effect on the phytochemical contents (phenolic compounds, α-tocopherol and γ-oryzanol) or antioxidant capacity of cooked brown rice, whereas γ-aminobutyric acid content was effectively preserved within a certain soaking temperature range. Textural properties can be effectively controlled by soaking temperature and time, and nutritional properties remain stable when soaking at 40-70 °C for 30-60 min.
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Zhang S, Sun X, Xu X, Feng X, Wang Z, Meng L, Wu D, Tang X. Effects of soaking conditions on the quality and in vitro starch digestibility of extruded whole buckwheat noodles. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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9
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Chen Y, Yao Y, Gu Z, Peng Y, Cheng L, Li Z, Li C, Chen Z, Hong Y. Effects of different waxy rice varieties and their starch on the taste quality of zongzi. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Zhang W, Cheng B, Zeng X, Tang Q, Shu Z, Wang P. Physicochemical and Digestible Properties of Parboiled Black Rice With Different Amylose Contents. Front Nutr 2022; 9:934209. [PMID: 35873418 PMCID: PMC9302023 DOI: 10.3389/fnut.2022.934209] [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: 05/02/2022] [Accepted: 05/30/2022] [Indexed: 11/22/2022] Open
Abstract
The varieties of black rice with different amylose contents (waxy; medium-amylose: 16.03%; high-amylose: 27.14%) were parboiled and then evaluated for physicochemical and digestible properties. The color, crystalline structure, and swelling property of parboiled rice were analyzed, and the water molecular mobility, texture, and starch digestibility of cooked parboiled rice were determined. The color of black rice was only slightly changed after the parboiling treatment. The crystalline structures of waxy and medium-amylose rice were severely damaged by the parboiling treatment, while the highly crystalline structure was retained in parboiled high-amylose rice. During heating in water, parboiled high-amylose rice had a lower water absorption ratio (WAR) and volume expansion ratio (VER) than the other two varieties. After cooking, parboiled high-amylose rice had higher water molecular mobility and harder texture compared with the other two varieties. Cooked parboiled high-amylose rice contained higher content of resistant starch than cooked parboiled waxy and medium-amylose rice.
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Affiliation(s)
- Wei Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
- *Correspondence: Wei Zhang
| | - Bei Cheng
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Qiuling Tang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Zaixi Shu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Pingping Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
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Lasunon P, Phonkerd N, Pariwat S, Sengkhamparn N. Effect of Soaking Conditions and Fuzzy Analytical Method for Producing the Quick-Cooking Black Jasmine Rice. Molecules 2022; 27:molecules27113615. [PMID: 35684549 PMCID: PMC9182100 DOI: 10.3390/molecules27113615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 05/30/2022] [Accepted: 06/01/2022] [Indexed: 02/04/2023] Open
Abstract
The quick-cooking rice product is an interesting product for the market which is easy to cook, with good sensorial qualities and health benefits. This work aimed to study the effect of the soaking conditions, namely baking powder concentration (0.1, 0.2, or 0.3%), soaking temperature (room temperature, 50 or 60 °C), and soaking time (10, 20, or 30 min), in order to improve the physical properties and also the sensory characteristics, with high bioactive compound content, of Quick-Cooking Black Jasmine Rice (QBJR). The physical properties of the final product, namely the rehydration capacity, morphology, and texture, were observed. Moreover, the total phenolic, total flavonoid, and total anthocyanin were determined. The results showed that the samples with a high baking powder concentrations soaked at high temperatures for longer time affect the low rehydration capacity with a high hardness value and a decreased bioactive compound content. In addition, the sensory score including softener, flavor, and overall acceptance were lower score. Moreover, to determine the best soaking condition with complex data, the Fuzzy Analytical Method (FAM) was performed by an online FAM program. The results showed that soaking at room temperature for 30 min in 0.1% of baking powder showed the highest overall performance index of 6.52.
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Rezaei M, Alizadeh Sani M, Amini M, Shariatifar N, Alikord M, Arabameri M, Chalipour A, Hazrati Reziabad R. Influence of cooking process on the content of water-soluble B vitamins in rice marketed in Iran. Food Sci Nutr 2022; 10:460-469. [PMID: 35154682 PMCID: PMC8825727 DOI: 10.1002/fsn3.2690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 10/26/2021] [Accepted: 10/27/2021] [Indexed: 11/21/2022] Open
Abstract
The aim of this study was to analyze the effect of cooking method on thiamin (B1), riboflavin (B2), and pyridoxine (B6) vitamin content of rice samples consumed in Iran by using high-performance liquid chromatography technique. The amount of B1, B2, and B6 obtained ranged from 2.98 to 15.89, 1.15 to 22.19, and 0.96 to 4.44 μg/g, respectively, for the boiling method. In the traditional method, these vitamins had a concentration between 4.09 and 29.55, 4.87 and 16.19, and 1.52 and 12.18 μg/g, respectively. However, limit of detection (LOD) values for B1, B2, and B6 vitamins were 0.159, 0.090, and 0.041 μg/ml, respectively. Multivariate methods and heatmap visualization were applied to estimate the correlation among the type and amount of vitamins and cooking methods. According to heatmap findings, B1 and B6 vitamins and the cooking method had the closest accessions, representing that this variable had similar trends. Nevertheless, it can be concluded that the traditional cooking method can maintain more vitamins in rice samples.
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Affiliation(s)
- Mohammad Rezaei
- Department of Environmental Health EngineeringSchool of Public HealthTehran University of Medical SciencesTehranIran
| | - Mahmood Alizadeh Sani
- Department of Environmental Health EngineeringSchool of Public HealthTehran University of Medical SciencesTehranIran
| | - Mohsen Amini
- Department of Medicinal ChemistryFaculty of PharmacyDrug Design and Development Research CenterThe Institute of Pharmaceutical Sciences (TIPS)Tehran University of Medical SciencesTehranIran
| | - Nabi Shariatifar
- Department of Environmental Health EngineeringSchool of Public HealthTehran University of Medical SciencesTehranIran
| | - Mahsa Alikord
- Department of Environmental Health EngineeringSchool of Public HealthTehran University of Medical SciencesTehranIran
| | - Majid Arabameri
- Food Safety Research Center (salt)Semnan University of Medical SciencesSemnanIran
| | - Anita Chalipour
- Food and Drug AdministrationTehran University of Medical SciencesTehranIran
| | - Reza Hazrati Reziabad
- Department of Environmental Health EngineeringSchool of Public HealthTehran University of Medical SciencesTehranIran
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Nutritional Changes and Early Warning of Moldy Rice under Different Relative Humidity and Storage Temperature. Foods 2022; 11:foods11020185. [PMID: 35053916 PMCID: PMC8775272 DOI: 10.3390/foods11020185] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2021] [Revised: 12/25/2021] [Accepted: 01/05/2022] [Indexed: 02/04/2023] Open
Abstract
Processed unhusked rice is prone to mildew during storage. In this study, the storage conditions were simulated at temperatures of 20, 30, and 35 °C and a relative humidity of 40%, 60% and 80%, respectively. The water, fatty acid, and total starch content and the peak viscosity, mold colony number, protein secondary structure, and spatial structure of rice were monitored in order to propose the critical point of mildew during storage. In the process of rice from lively to moldy, the water content, fatty acid contents and the peak viscosity were increased. The total starch content decreased and then showed a slow increasing trend, while the microstructure of the powder particles changed from smooth and complete to loosen and hollow. With the increase in storage time, the vibration of the amide Ⅰ band of the rice samples decreased slightly, indicating that the total contents of β-fold, β-turn, α-helix, and random curl of the rice protein also changed. PCA (Principal Component Analysis) analysis showed that rice mildew index was closely related to temperature and humidity during storage. In our investigation, the best and most suitable temperature and relative humidity for rice storge is 20 °C and 40%, respectively. These results suggested that temperature and environmental humidity are vital factors affecting the physicochemical properties and nutrient changes, which provides a theoretical basis for the early warning of rice mildew during storage.
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Asimi S, Xin R, Min Z, Dongxiao L, Sohail A, Meng L, Jie P, Zhenhua W, Shan L, Ziyuan W. Effect of oral processing on texture, rheology properties, and microstructure of three rice varieties. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sailimuhan Asimi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Ren Xin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Zhang Min
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Liu Dongxiao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Amjad Sohail
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Li Meng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Peng Jie
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Wang Zhenhua
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Liang Shan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Wang Ziyuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
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15
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Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing. Foods 2021; 10:foods10050987. [PMID: 33946449 PMCID: PMC8147165 DOI: 10.3390/foods10050987] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 04/23/2021] [Accepted: 04/27/2021] [Indexed: 11/17/2022] Open
Abstract
With rice being one of the most important crops worldwide, rapid and objective quality evaluation methods based on physicochemical measurements of rice are necessary. We compared the pasting properties of various rice samples using three different heating and cooling programs (maximum temperatures were 93, 120, and 140 °C, respectively) in a newly developed high-temperature-type Rapid Visco Analyzer (RVA , RVA 4800). Furthermore, we investigated the relationship between the different pasting properties measured by the three programs, with starch microstructure measured by iodine scanning analysis, the physical properties of the cooked rice measured by a Tensipresser after 2 h at 25 °C or after 24 h at 6 °C, and prolamin ratio measured by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The consistency value (final viscosity-minimum viscosity) yielded by a new program of maintenance for 2 min at 120 °C using RVA 4800 had a higher positive correlation with retrograded surface hardness H1(R) (r = 0.92), retrograded overall hardness H2(R) (r = 0.90), and the absorbance at λmax (Aλmax) of cooked rice (r = 0.88) and resistant starch (r = 0.80) than those by the conventional program at 93 °C. We developed estimation formulae for H1(R) for various kinds of rice, of which the determination coefficient was 0.86. It led to an easy and rapid assay method for the cooking properties of the various rice samples.
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16
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A systematic review of rice noodles: Raw material, processing method and quality improvement. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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17
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Zhu L, Bi S, Wu G, Zhang H, Wang L, Qian H, Qi X, Jiang H. Comparative analysis of the texture and physicochemical properties of cooked rice based on adjustable rice cooker. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109650] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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18
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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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19
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Wang L, Zhao S, Kong J, Li N, Qiao D, Zhang B, Xu Y, Jia C. Changing cooking mode can slow the starch digestion of colored brown rice: A view of starch structural changes during cooking. Int J Biol Macromol 2020; 155:226-232. [DOI: 10.1016/j.ijbiomac.2020.03.203] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 03/16/2020] [Accepted: 03/23/2020] [Indexed: 01/02/2023]
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20
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Investigation on molecular and morphology changes of protein and starch in rice kernel during cooking. Food Chem 2020; 316:126262. [DOI: 10.1016/j.foodchem.2020.126262] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 01/08/2020] [Accepted: 01/17/2020] [Indexed: 12/19/2022]
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21
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Characteristics of pasting properties and morphology changes of rice starch and flour under different heating modes. Int J Biol Macromol 2020; 149:246-255. [PMID: 31958556 DOI: 10.1016/j.ijbiomac.2020.01.161] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 01/10/2020] [Accepted: 01/16/2020] [Indexed: 01/15/2023]
Abstract
The pasting behavior of rice starch and its relationship with cooking properties of rice have been extensively studied. However, the viscosity changes of rice starch and flour under conventional cooking mode and high temperature and high pressure (HTHP) mode remain unknown. In this study, three typical rice starches and seven rice flours of different types and varieties were used to evaluate the effect of cooking modes on their pasting behaviors. A detailed discussion about the relationships among chemical composition, thermal properties, and crystallinity were conducted to explain the different pasting behaviors of the rice samples. The pasting behavior of rice starch was found to be similar with rice flour under standard and conventional heating modes, while remarkably different when treated at different HTHP levels, especially for sticky rice flour. The morphological changes of rice samples at 95 °C and 120 °C confirmed that high temperature long time heating caused extending of molecules, which exhibited layered structure at 120 °C. The rice flour samples showed different morphologies after heating at different modes due to varied amylose content and crystallinity, which contributed to different pasting behavior. These results provide useful information for developing strategies to control rice cooking and improve eating quality.
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22
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Zhu L, Bi S, Wu G, Gong B, Zhang H, Wang L, Qian H, Qi X. Study of the migration and molecular structure of starch and protein in rice kernel during heating. Int J Biol Macromol 2020; 147:1116-1124. [DOI: 10.1016/j.ijbiomac.2019.10.080] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 09/11/2019] [Accepted: 10/08/2019] [Indexed: 02/01/2023]
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23
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Understanding the mechanism of change in morphological structures, visualization features, and physicochemical characteristics of adlay seeds (Coix lacryma-jobi L.): The role of heat soaking. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2019.102892] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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