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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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2
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Hasannia F, Tajaddodi Talab K, Shahidi S, Ghorbani‐Hasan Saraei A. Effect of steam curing on pasting and textural properties, starch structure and the quality of a local aromatic rice variety. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16857] [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)
- Farzaneh Hasannia
- Department of Food Science and Technology, Ayatollah Amoli Branch Islamic Azad University Amol Iran
| | - Kobra Tajaddodi Talab
- Rice Research Institute of Iran Agricultural Research, Education and Extension Organization (AREEO), Rasht Iran
| | - Seyed‐Ahmad Shahidi
- Department of Food Science and Technology, Ayatollah Amoli Branch Islamic Azad University Amol Iran
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3
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Cian RE, Albarracín M, Garzón AG, Drago SR. Precooked sorghum flour as proper vehicle of ACE‐I and DPP‐IV inhibitory sorghum peptides. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Raúl E. Cian
- Instituto de Tecnología de Alimentos CONICET FIQ ‐ UNL Santa Fe Argentina
| | - Micaela Albarracín
- Instituto de Tecnología de Alimentos CONICET FIQ ‐ UNL Santa Fe Argentina
| | - Antonela G. Garzón
- Instituto de Tecnología de Alimentos CONICET FIQ ‐ UNL Santa Fe Argentina
| | - Silvina R. Drago
- Instituto de Tecnología de Alimentos CONICET FIQ ‐ UNL Santa Fe Argentina
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Could Japonica Rice Be an Alternative Variety for Increased Global Food Security and Climate Change Mitigation? Foods 2021; 10:foods10081869. [PMID: 34441646 PMCID: PMC8393797 DOI: 10.3390/foods10081869] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/02/2021] [Accepted: 08/10/2021] [Indexed: 11/16/2022] Open
Abstract
The growing importance of rice globally over the past three decades is evident in its strategic place in many countries' food security planning policies. Still, its cultivation emits substantial greenhouse gases (GHGs). The Indica and Japonica sub-species of Oryza sativa L. are mainly grown, with Indica holding the largest market share. The awareness, economics, and acceptability of Japonica rice in a food-insecure Indica rice-consuming population were surveyed. The impact of parboiling on Japonica rice was studied and the factors which most impacted stickiness were investigated through sensory and statistical analyses. A comparison of the growing climate and greenhouse gas emissions of Japonica and Indica rice was carried out by reviewing previous studies. Survey results indicated that non-adhesiveness and pleasant aroma were the most preferred properties. Parboiling treatment altered Japonica rice's physical and chemical properties, introducing gelatinization of starch and reducing adhesiveness while retaining micronutrient concentrations. Regions with high food insecurity and high consumption of Indica rice were found to have suitable climatic conditions for growing Japonica rice. Adopting the higher-yielding, nutritious Japonica rice whose cultivation emits less GHG in these regions could help strengthen food security while reducing GHGs in global rice cultivation.
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Influence of amylose content on phenolics fortification of different rice varieties with butterfly pea (Clitoria ternatea) flower extract through parboiling. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111493] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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6
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Lal MK, Singh B, Sharma S, Singh MP, Kumar A. Glycemic index of starchy crops and factors affecting its digestibility: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.067] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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7
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Hu Z, Yang Y, Lu L, Chen Y, Zhu Z, Huang J. Kinetics of water absorption expansion of rice during soaking at different temperatures and correlation analysis upon the influential factors. Food Chem 2020; 346:128912. [PMID: 33387834 DOI: 10.1016/j.foodchem.2020.128912] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 12/13/2020] [Accepted: 12/14/2020] [Indexed: 10/22/2022]
Abstract
Five model equations were used to study the water absorbing expansion kinetics of rice during soaking. The results indicated that the changes of water absorbing expansion in Japonica and Indica rice during soaking at 25, 40, 50, 60 and 70 ℃ can be well simulated (R2 > 0.97) by the five model equations. The linear and polynomial equation could fit the changes of model coefficients and all obtained coefficient parameters could be combined in only one equation to predict the water absorbing characteristics of Japonica and Indica rice. The correlation between the basic nutritional components and model coefficients was further analyzed. The results indicated that the water absorbing rate had significant (P < 0.05) negative correlation with protein content, the apparent amylose content had significant (P < 0.05) negative correlation with the maximum expansion ratio, the length and width of rice affect its water absorbing characteristics.
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Affiliation(s)
- Zhanqiang Hu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Yuexi Yang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Lin Lu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Ye Chen
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Zhiwei Zhu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Jianying Huang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
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8
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Aruva S, Dutta S, Moses JA, C A. Empirical characterization of hydration behavior of Indian paddy varieties by physicochemical characterization and kinetic studies. J Food Sci 2020; 85:3303-3312. [PMID: 32895940 DOI: 10.1111/1750-3841.15441] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 06/17/2020] [Accepted: 08/04/2020] [Indexed: 11/30/2022]
Abstract
Temperature is an important factor in the determination of hydration kinetics in paddy, and it varies with variety. To understand this hydration behavior, the current study analyses the hydration kinetics of 12 different paddy varieties of India that were exposed to different soaking temperatures. The protein content of the paddy samples was found to be in the range of 6.13 to 9.19%; whereas, starch content was between 67.79 and 84.88%. The physicochemical composition of paddy varieties as well as variation in time-temperature of hydration was found to be decisive in ascertaining the hydration behavior. An increased hydration rate was observed with increasing hydration temperature as well as with higher amylose content of paddy. Among the varieties studied, the ratio of amylose to amylopectin was between 0.37 and 0.77. For all samples, the gelatinization temperature was in the range of 65.60 to 83.10 °C, which in turn was negatively correlated with amylose content, and influenced the hydration behavior of paddy. The optimum time-temperature condition range for hydration for each paddy variety was between 50 and 60°C for 2 to 3.5 hr, depending upon the variety. The activation energy for the paddy samples in this investigation was found to be in the range of 8.70 to 23.10 kJ/mol. The kinetic modeling of hydration was conducted using Peleg's model, with a good fit. The data indicated that with increment in hydration temperature, the rate of hydration was enhanced in all varieties with a decrease in the Peleg's rate constant (K1 ) and capacity constant (K2 ). These constants indicate a direct temperature-dependence of water absorption in paddy. PRACTICAL APPLICATION: The hydration of paddy is an important procedure in paddy processing, and across the world, many industries are working on it. Irrespective of the variety, paddy processing globally has remained tricky. Knowledge about the hydration behavior of paddy would enable food processors to better understand the effect of process parameters and to model their experimental setup to obtain the desired physicochemical attributes, as well as process yield. Customers would benefit from adequately processed paddy with better digestibility for which industry would have to invest less in terms of time and resources, thereby making the hydrated paddy more affordable.
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Affiliation(s)
- Saikrishna Aruva
- Authors are with Computational Modeling and Nano Scale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, India
| | - Sayantani Dutta
- Authors are with Computational Modeling and Nano Scale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, India
| | - Jeyan Arthur Moses
- Authors are with Computational Modeling and Nano Scale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, India
| | - Anandharamakrishnan C
- Authors are with Computational Modeling and Nano Scale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, India
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9
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Balbinoti TCV, Stafussa AP, Haminiuk CWI, Maciel GM, Sassaki GL, Jorge LMDM, Jorge RMM. Addition of grape pomace in the hydration step of parboiling increases the antioxidant properties of rice. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14481] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Thaisa Carvalho Volpe Balbinoti
- Faculdade de Ciências Farmacêuticas, Alimentos e Nutrição Universidade Federal do Mato Grosso do Sul Campo Grande CEP 79070‐900 MS Brazil
- Programa de Pós‐Graduação em Engenharia de Alimentos Universidade Federal do Paraná Curitiba CEP 81531‐980 PR Brazil
| | - Ana Paula Stafussa
- Programa de Pós‐Graduação em Engenharia de Alimentos Universidade Federal do Paraná Curitiba CEP 81531‐980 PR Brazil
- Programa de Pós‐Graduação em Ciência de Alimentos Universidade Estatual de Maringá Maringá CEP 7020‐900 PR Brazil
| | - Charles Windson Isidoro Haminiuk
- Programa de Pós‐Graduação em Engenharia de Alimentos Universidade Federal do Paraná Curitiba CEP 81531‐980 PR Brazil
- Departamento Acadêmico de Quimica e Biologia (DAQBi) Programa de Pós‐Graduação em Ciência e Tecnologia Ambiental Universidade Tecnológica Federal do Paraná Câmpus Curitiba CEP 81280‐340 PR Brazil
| | - Giselle Maria Maciel
- Departamento Acadêmico de Quimica e Biologia (DAQBi) Programa de Pós‐Graduação em Ciência e Tecnologia Ambiental Universidade Tecnológica Federal do Paraná Câmpus Curitiba CEP 81280‐340 PR Brazil
| | | | - Luiz Mário de Matos Jorge
- Programa de Pós‐Graduação em Engenharia Química Universidade Estatual de Maringá Maringá CEP 87020‐900 PR Brazil
| | - Regina Maria Matos Jorge
- Programa de Pós‐Graduação em Engenharia de Alimentos Universidade Federal do Paraná Curitiba CEP 81531‐980 PR Brazil
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Shevade AV, O'Callaghan YC, O'Brien NM, O'Connor TP, Guinee TP. Development of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial dried dairy-cereal blends. Food Sci Nutr 2019; 7:3681-3691. [PMID: 31763017 PMCID: PMC6848806 DOI: 10.1002/fsn3.1226] [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: 02/22/2019] [Revised: 09/03/2019] [Accepted: 09/14/2019] [Indexed: 11/08/2022] Open
Abstract
Dehydrated blends of milk and cereal are reconstituted and consumed as a nutritious soup or porridge in many regions; the composition and reconstitution behavior of the blends are likely to impact on nutritional quality and consumer acceptability of the soup/porridge. Experimental samples of dried fermented milk-bulgur wheat blend (FMBW) and commercial samples of dried dairy-cereal blends, namely kishk, tarhana, and super cereal plus corn-soy blend (SCpCSB) were compared for composition, color, water sorption, and reconstitution characteristics. FMBW blends had higher contents of protein, Ca, lactose and lactic acid, lower levels of salt (NaCl) and Fe, and a lighter, more-yellow color (higher L* and b*-color co-ordinates) than tarhana or kishk. Compared with SCpCSB, FMBW had numerically higher levels of protein, lactose, and lactic acid, lower levels of Ca, Fe, Zn, and Mg, and lower pH. Tarhana had highest mean levels of starch, and on reconstitution (133 g/kg) had highest water holding capacity, viscosity during pasting and cooling, yield stress (σ 0), consistency coefficient (K), and viscosity on shearing from 20 to 120 s-1 at 60°C. Reconstituted FMBW, kishk, and SCpCSB had similar pasting and flow behavior properties. Overall, the composition (starch, protein, Ca, Mg), pasting and flow behavior characteristics of FMBW were closer to those SCpCSB and kishk than to tarhana. The results suggest that the FMBW powder, on appropriate supplementation with Ca, Fe, Zn and Mg, could be used for the development of customized fortified blended foods for specific groups.
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Affiliation(s)
- Ashwini V. Shevade
- Teagasc Food Research Centre MooreparkFermoyIreland
- School of Food and Nutritional SciencesUniversity College CorkCorkIreland
| | | | - Nora M. O'Brien
- School of Food and Nutritional SciencesUniversity College CorkCorkIreland
| | - Thomas P. O'Connor
- School of Food and Nutritional SciencesUniversity College CorkCorkIreland
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Nawaz MA, Fukai S, Prakash S, Bhandari B. Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivars. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1503301] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Malik A. Nawaz
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
| | - Shu Fukai
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
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12
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The Proportion of Fermented Milk in Dehydrated Fermented Milk⁻Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution. Foods 2018; 7:foods7070113. [PMID: 30011920 PMCID: PMC6068679 DOI: 10.3390/foods7070113] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 07/11/2018] [Accepted: 07/12/2018] [Indexed: 11/19/2022] Open
Abstract
Dairy and cereal are frequently combined to create composite foods with enhanced nutritional benefits. Dehydrated fermented milk–wheat composites (FMWC) were prepared by blending fermented milk (FM) and parboiled wheat (W), incubating at 35 °C for 24 h, drying at 46 °C for 48 h, and milling to 1 mm. Increasing the weight ratio of FM to W from 1.5 to 4.0 resulted in reductions in total solids (from 96 to 92%) and starch (from 52 to 39%), and increases in protein (15.2–18.9%), fat (3.7–5.9%), lactose (6.4–11.4%), and lactic acid (2.7–4.2%). FMWC need to be reconstituted prior to consumption. The water-holding capacity, pasting viscosity, and setback viscosity of the reconstituted FMWC (16.7% total solids) decreased with the ratio of FM to W. The reconstituted FMWC exhibited pseudoplastic flow behaviour on shearing from 18 to 120 s−1. Increasing the FM:W ratio coincided with a lower yield stress, consistency index, and viscosity at 120 s−1. The results demonstrate the critical impact of the FM:W ratio on the composition, pasting behavior, and consistency of the reconstituted FMWC. The difference in consistency associated with varying the FM:W ratio is likely to impact on satiety and nutrient value of the FMWCs.
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Balbinoti TCV, Nicolin DJ, de Matos Jorge LM, Jorge RMM. Parboiled Rice and Parboiling Process. FOOD ENGINEERING REVIEWS 2018. [DOI: 10.1007/s12393-018-9177-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Mir SA, Bosco SJD, Shah MA, Mir MM, Sunooj KV. Process Optimization and Characterization of Popped Brown Rice. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1105254] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Shabir Ahmad Mir
- Department of Food Science and Technology, Pondicherry University, Puducherry, India
| | | | - Manzoor Ahmad Shah
- Department of Food Science and Technology, Pondicherry University, Puducherry, India
| | - Mohammad Maqbool Mir
- Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir, India
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Dutta H, Mahanta CL, Singh V, Das BB, Rahman N. Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique. Food Chem 2016; 191:152-62. [DOI: 10.1016/j.foodchem.2014.10.144] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2014] [Revised: 10/01/2014] [Accepted: 10/27/2014] [Indexed: 02/07/2023]
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Mir SA, Bosco SJD, Shah MA, Mir MM. Effect of puffing on physical and antioxidant properties of brown rice. Food Chem 2014; 191:139-46. [PMID: 26258713 DOI: 10.1016/j.foodchem.2014.11.025] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2014] [Revised: 10/23/2014] [Accepted: 11/03/2014] [Indexed: 10/24/2022]
Abstract
The objective of this study was to investigate the effect of puffing process on the physical, antioxidant properties and mineral composition of brown rice. Bulk density significantly varied (P<0.05) among the puffing stages and was lowest in expanded rice. From Hunter colour analysis, the lowest L(∗) value and highest a(∗) and b(∗) values were observed for parboiled rice (P<0.05). A-type of diffraction pattern, observed in raw rice was altered by puffing process and led to the formation of B- and V-type patterns. Raman spectrum showed the intense peaks in raw rice and the intensity of those peaks was decreased during the puffing process. Scanning electron microscopy revealed a highly porous structure of expanded rice kernel. Significant decrease in the antioxidant properties was observed upon puffing process as compared to raw rice samples. Hence the present study demonstrates that the puffing process leads to the significant changes in the properties of brown rice.
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Affiliation(s)
- Shabir Ahmad Mir
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India.
| | | | - Manzoor Ahmad Shah
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | - Mohammad Maqbool Mir
- Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir 190025, India
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