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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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Guo H, Cai Y, Ogawa Y, Shiraga K, Kondo N, Ogawa Y. Quantification of resistant starch content in rice after hydrothermal treatments using terahertz spectroscopy. Food Res Int 2024; 186:114400. [PMID: 38729703 DOI: 10.1016/j.foodres.2024.114400] [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: 01/17/2024] [Revised: 04/17/2024] [Accepted: 04/20/2024] [Indexed: 05/12/2024]
Abstract
Since hydrothermal treatments can enhance resistant starch (RS) content in rice and provide health benefits when consumed, a less laborious and non-destructive method to determine RS content is needed. Terahertz (THz) spectroscopy is hypothesized as a suitable method to quantify RS content in rice after hydrothermal treatment with its sensitivity for the intermolecular forces increase in the formation of RS. In this study, we first used the traditional in vitro hydrolysis method to determine the content of RS in rice. Then, the potential of starch absorbance peaks to quantify RS content after three commonly used hydrothermal methods, soaking, mild heat-moisture treatment, and parboiling, was investigated. The second derivative intensities of the peak at 9.0, 10.5, 12.1, and 13.1 THz were confirmed as being correlated with RS content and showed the high accuracy to predict RS content in samples (R2 > 0.96). Our results indicate the RS content of hydrothermally treated rice can be accurately quantified using these peaks.
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Affiliation(s)
- Han Guo
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan
| | - Yidi Cai
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
| | - Yukiharu Ogawa
- Graduate School of Horticulture, Chiba University, 648, Matsudo, Matsudo 271-8501, Japan
| | - Keiichiro Shiraga
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan; PRESTO, Japan Science and Technology Agency, Kawaguchi 332-0012, Japan
| | - Naoshi Kondo
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan
| | - Yuichi Ogawa
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan.
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Ahmed Z, Forsido SF, Kuyu CG, Keyata EO. Optimization of soaking conditions (temperature and time) on physicochemical properties of selected parboiled rice varieties grown in Eastern Ethiopia. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023] Open
Affiliation(s)
- Ziad Ahmed
- Department of Food Science and Nutrition Jigjiga University Jigjiga Ethiopia
| | | | - Chala G. Kuyu
- Department of Postharvest Management Jimma University Jimma Ethiopia
| | - Ebisa Olika Keyata
- Department of Food and Nutritional Science Wollega University Shambu Ethiopia
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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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Zhang Z, Zhang B, Zhu L, Zhao W. Microstructure, Digestibility and Physicochemical Properties of Rice Grains after Radio Frequency Treatment. Foods 2022; 11:foods11121723. [PMID: 35741921 PMCID: PMC9222805 DOI: 10.3390/foods11121723] [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: 05/10/2022] [Revised: 06/02/2022] [Accepted: 06/07/2022] [Indexed: 02/01/2023] Open
Abstract
Radio frequency (RF) energy has been successfully applied to rice drying, sterilization, and controlling pests. However, the effects of RF treatment on the microstructure, physicochemical properties, and digestibility of rice have rarely been studied. This study investigated the alteration of a multiscale structure, pasting, rheology, and digestibility of rice grains after the RF treatment. A microstructure analysis demonstrated that the RF treatment caused starch gelatinization and protein denaturation in rice grains with an increasing treatment time. After the RF treatment, indica and japonica rice (IR and JR) remained as A-type crystals, with the formation of an amylose–lipid complex. In contrast, the crystalline structure of waxy rice (WR) was disrupted. The RF treatment led to a decrease in crystallinity and short-range ordered structures. However, the DSC results indicated that the RF treatment enhanced the To, Tp, and Tc of IR and JR. The RF treatment resulted in an increase in the resistant starch (RS) of IR and JR, thereby reducing the digestibility. In addition, the pasting profiles of IR and JR after RF treatment were reduced with the increase in treatment time, while the RF-treated WR showed an opposite trend. The storage modulus (G′) and loss modulus (G″) of all samples after the RF treatment obviously increased compared to the control.
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Affiliation(s)
- Zhenna Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Z.Z.); (B.Z.)
| | - Bin Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Z.Z.); (B.Z.)
| | - Lin Zhu
- Key Laboratory of Preservation Engineering of Agricultural Products, Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Sciences, Ningbo 315040, China;
| | - Wei Zhao
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Z.Z.); (B.Z.)
- Correspondence:
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Prudhvi P, Deepika S, Sutar P. Modeling moisture and solids transfer kinetics during a novel microwave assisted water absorption-desorption process of dry red gram (Cajanus cajan L.) splits. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110891] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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da Luz SR, Almeida Villanova F, Tuchtenhagen Rockembach C, Dietrich Ferreira C, José Dallagnol L, Luis Fernandes Monks J, de Oliveira M. Reduced of mycotoxin levels in parboiled rice by using ozone and its effects on technological and chemical properties. Food Chem 2022; 372:131174. [PMID: 34624788 DOI: 10.1016/j.foodchem.2021.131174] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 08/26/2021] [Accepted: 09/15/2021] [Indexed: 11/16/2022]
Abstract
Contamination of foods by mycotoxins is a reality. However, emerging technologies such as ozonization can be used to reduce the levels of these contaminants. Thus, the aim of this study was to evaluate the effects of using ozone at different period and application times during the soaking step of parboiling process. Samples were analyzed for qualitative and quantitative analysis of mycotoxins, swelling power and solubility, head rice yield, protein solubility, cooking time, texturometric profile, colorimetric profile and defective grains. The results showed tha parboiled rice grains treated with ozone present significant reduction of mycotoxins contamination, regardless of the time and period of application and the mycotoxin evaluated. Regardig to technological properties, the samples treated with ozone in the final 3 h and for 5 h of soaking presented higher head rice yield, luminosity and hardness, with decreases in cooking time, percentage of defective grains and soluble protein.
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Affiliation(s)
- Suzane Rickes da Luz
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96160-000 Capão do Leão, RS, Brazil
| | - Franciene Almeida Villanova
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96160-000 Capão do Leão, RS, Brazil; Clinical Nutrition Research Center, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research, Singapore 117599, Singapore
| | | | - Cristiano Dietrich Ferreira
- Technological Institute in Food for Health, University of Vale do Rio dos Sinos, São Leopoldo, RS 93022-750, Brazil
| | - Leandro José Dallagnol
- Department of Plant Protection, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, Pelotas, Brazil
| | | | - Maurício de Oliveira
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96160-000 Capão do Leão, RS, Brazil; Plant Science Department, Rothamsted Research, Harpenden, United Kingdom.
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Chen X, Xu Y, Hou D, Zhu W, Chen X, Chen P, Du X. Effect of heterogeneous protein distribution on in situ pasting properties of black rice starch. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112388] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Panda BK, Panigrahi SS, Mishra G, Shrivastava SL. Microwave-Assisted Hydration of Freshly Harvested Paddy (Oryza sativa L.): Process Development Based on Soaking Characterization and Energy Utilization. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02682-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Vendrell Calatayud M, Alcañiz Cosín D, De los Reyes Cánovas R, Castelló Gómez ML, Ortolá Ortolá MD. Modeling of the soaking and drying stages for Senia‐type precooked rice. Cereal Chem 2021. [DOI: 10.1002/cche.10425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Mario Vendrell Calatayud
- Institute of Food Engineering for Development Universitat Politècnica de València Valencia Spain
| | - Diego Alcañiz Cosín
- Institute of Food Engineering for Development Universitat Politècnica de València Valencia Spain
- MICROBIOTECH S.L. (Company) Vilamarxant Spain
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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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Rockembach CT, Ferreira CD, Ramos AH, Luz SR, Vanier NL, de Oliveira M. Microwave Parboiling: Reduction in Process Time, Browning of Rice and Residual Phosphorus Content in the Waste Water. J Food Sci 2019; 84:2222-2227. [PMID: 31339565 DOI: 10.1111/1750-3841.14738] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 06/21/2019] [Accepted: 06/26/2019] [Indexed: 11/28/2022]
Abstract
The conventional prolonged parboiling process results in high operation cost and grain darkening, which may limit consumption. Moreover, residue generation by rice industries is another challenge. The objective of this study was to evaluate the use of microwave irradiation during soaking and gelatinization stages of parboiling rice. Processing time, colorimetric profile, broken and nongelatinized grains, sucrose and glucose content, free 5-hydroxymethyl-2-furfural, and residual phosphorus were evaluated. As the soaking and gelatinization times during microwave treatments increased, the colorimetric parameters increased; however, the values were lower than those with the conventional process. Regardless of soaking time, a decrease in broken and nongelatinized grains was obtained by using the lowest steaming time (5 min). Additionally, lower residual phosphorus content was found in soaking water (10 and 20 min) when using microwave irradiation. Under favorable conditions, a reduction in the levels of broken and nongelatinized grains, residual phosphorus, and color changes was observed, indicating that microwave irradiation may be more beneficial than conventional parboiling. PRACTICAL APPLICATION: Parboiling requires a high volume of water and soaking time, which leads to high costs, underutilization of infrastructures, and high residue in the water after processing. The rapid parboiling process involves the use of microwaves during the soaking and gelatinization stages. The main advantages of the microwave parboiling process include reduced processing time, ranging from 83% to 95%, higher gelatinization, greater yield, reduced darkening, and reduced residual phosphorus in the effluents by 60%. This report can aid industries in streamlining their processes, thereby providing a high-quality, lower cost, and environmentally safe product.
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Affiliation(s)
| | | | - Adriano Hirsch Ramos
- Dept. of Agroindustrial Science and Technology, Federal Univ. of Pelotas, 96010-900, Pelotas, RS, Brazil
| | - Suzane Rickes Luz
- Dept. of Agroindustrial Science and Technology, Federal Univ. of Pelotas, 96010-900, Pelotas, RS, Brazil
| | - Nathan Levien Vanier
- Dept. of Agroindustrial Science and Technology, Federal Univ. of Pelotas, 96010-900, Pelotas, RS, Brazil
| | - Maurício de Oliveira
- Dept. of Agroindustrial Science and Technology, Federal Univ. of Pelotas, 96010-900, Pelotas, RS, Brazil
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Roy M, Dutta H, Jaganmohan R, Choudhury M, Kumar N, Kumar A. Effect of steam parboiling and hot soaking treatments on milling yield, physical, physicochemical, bioactive and digestibility properties of buckwheat ( Fagopyrum esculentum L.). Journal of Food Science and Technology 2019; 56:3524-3533. [PMID: 31274920 DOI: 10.1007/s13197-019-03849-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/25/2019] [Accepted: 05/22/2019] [Indexed: 12/18/2022]
Abstract
Post-harvest hydrothermal processing of grains are targeted at improving milling performances and nutritional properties. In this study, the effects of two hydrothermal processes, namely steam parboiling and soaking in boiling water for different durations on properties of buckwheat (Fagopyrum esculentum L.) grown in the Indian Himalayan regions were assessed. Both treatments significantly improved milling yield. Changes in grain section morphology were evidenced under scanning electron microscope. Milder processing for 5 and 10 min mostly exerted annealing effect, represented by increased intensities of X-ray diffraction peaks. Starch gelatinization occurred upon prolonged processing for 15 and 20 min. This resulted in decreased crystallinity, increased sedimentation volume, paste thinning during rapid viscosity analysis and lower thermal transition in differential scanning calorimetry. Marginal changes in oil uptake suggested limited protein denaturation. Natural antioxidant compounds were variably denatured. Maillard browning was indicated by CIE L* a* b* colour and antioxidant levels. The starchy flour samples showed partial resistance to enzymatic amylolysis post retrogradation. Soaking in boiling water can be considered as a feasible alternative to conventional steam parboiling for better milling yield of buckwheat. Altered physicochemical and nutritional properties of buckwheat suggested that the hydrothermally modified flours can be used in ready to eat therapeutic food products.
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Affiliation(s)
| | - Himjyoti Dutta
- 2Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, 201301 India
| | | | | | - Nitin Kumar
- 4National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana India
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