Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation

Jung, Keun Hwa; Lee, Hyunah; Lee, Sang Hyun; Kim, Jae Cherl

doi:10.1590/1678-457x.07816

Cited by 6 publications

(6 citation statements)

References 26 publications

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“…Figure 1b shows the prominent irregular structure with hole-like structure of the gelatinised rice starch. A small intercept on the large hole-like microstructure was observed which connected the edges as previously reported by Jung et al (2017) on the structure of gelatinised rice grain. It indicates that the central region of the native starch was disrupted and became very loose with more water-uptake at a high heating temperature (Liu and Zhao, 1990).…”

Section: Discussionsupporting

confidence: 85%

Structural characterisation, citral retention and thermal properties of the inclusion complex of rice starch–lemongrass extract

Hashim¹,

Yahya²,

Hamzah³

et al. 2020

Food Res.

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The citral compound that contributes to the strong-lemony odour of lemongrass has high volatility and low physicochemical stability. To overcome the problems, the inclusion complex of the encapsulation technique was applied with rice starch as a coating material to improve the stability and protect against any unfavourable reaction. Therefore, this study was conducted to determine the structural characterization, citral retention and thermal properties of native rice starch, gelatinised rice starch, inclusion complex of rice starch–citral compound, and inclusion complex of rice starch–lemongrass extract. Lemongrass extract and standard citral compound were homogenised into rice starch dispersion at 80oC for 15 mins and freeze-dried at −50.0±2.0oC. The formation of the inclusion complex powder was determined using different analyses including morphological structure using the scanning electron microscope, crystallinity structure was determined with X-ray diffractometer, identification and quantification of citral compound using HS-SPME-GC-FID and the thermal properties of inclusion complex analyzed using differential scanning calorimetry. The microstructure of both inclusion complex of rice starch-lemongrass extract and rice starch-citral compound exhibited a laminated multiangular shape with crumble formation together with the characteristics of V-type pattern of crystalline complexes. The low degree of crystallinity of the inclusion complex of rice starch–lemongrass extract obtained high in citral entrapment (29.34±3.13%) with the highest concentration of citral retention (7.33±0.78 ppm). Both inclusion complex of rice starch-citral compound and rice starch-lemongrass extract displayed an endothermic peak at 138oC, which is attributed to an inclusion complex occurrence with significant difference (p<0.05) of enthalpy of 0.44±0.05 J/g and 1.61±0.70 J/g, respectively. These findings showed that rice starch was effective in complexing with aroma compounds in improving the stability and protecting the citral compound of lemongrass extract from any unwanted changes. This inclusion complex should be regarded as an important strategy in designing a novel model of citral compound of lemongrass for food flavouring application.ha

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Section: Discussionsupporting

confidence: 85%

Structural characterisation, citral retention and thermal properties of the inclusion complex of rice starch–lemongrass extract

Hashim¹,

Yahya²,

Hamzah³

et al. 2020

Food Res.

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“…Jung et al. ( 2016 ) reported a similar microstructure for gelatinized rice grains. The ruptured cell wall can also be observed on the cross‐sectional surface of RAF 4.…”

Section: Resultsmentioning

confidence: 76%

Formulation and characterization of physicochemical, functional, morphological, and antioxidant properties of cassava‐based rice analogue

Liu

Amani

Sulaiman

et al. 2022

Food Science & Nutrition

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The improved understanding of health brought the limelight toward a nutritious diet. A healthy diet involves a pattern of food intake that is beneficial or at least possesses no harmful effect on health (Delvarianzadeh et al., 2020;de Ridder et al., 2017). Staple foods are the most important calorie sources that need to be improved in order to maintain good health and control diet-related ailments (Ghasemi et al., 2022). Thus, the development of functional food such as rice analogue (artificial rice) is a possible option to tackle this issue.Rice analogue or artificial rice imitates rice and resembles the quality of rice but is made from nonpaddy carbohydrates (Noviasari et al., 2017;Valencia & Purwanto, 2020). Rice analogue suits the dietary needs of a specific person and could improve vigor by delivering various bioactive compounds as well. The main ingredient of rice analogue could be flour obtained from crops such as cassava, sago, corn, and sorghum (Sumardiono et al., 2014). A recent study on

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“…This process leads to the loss of crystallinity of the granule, and its internal structure turns amorphous (Parada & Aguilera, 2012). Similarly, Jung et al (2017) also suggested that the re-association of starch molecules leading to the retrogradation and expulsion of water aggregates from the starch network contributed to an increased hardness of gelatinized rice grain.…”

Section: Resultsmentioning

confidence: 93%

Effect of heat treatment on starch granule structure and nutrient content of germinated purple rice

et al. 2022

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This study aims to determine the effect of heat treatments on milling quality and some nutrients of germinated glutinous purple rice; we performed an experiment in a 3x2 factorial design with three replications. The first factors were three heating methods, namely; baking (80, 100 °C) and steaming (100 °C), and the second factors were two heating periods (15 and 30 min). Dried germinated rice was used as control. Heating method and duration as well as their interactions, significantly affected the milling quality and anthocyanin extraction (P < 0.05). Steaming at 100 °C for 30 min significantly increased head rice (73.4%), while baking at 100 °C for 30 min resulted in the highest amount of broken rice (42.3%). These method also maintained the GABA (γ-aminobutyric acid) content of the rice, while anthocyanin extraction was decreased from 52.1 to 29.9 mg•g -1 . Heating at 80 °C for 30 min, 100 °C for 10 and 20 min and 125 °C resulted in a higher free radical scavenging ability when compared to unheated rice.

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Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation

Cited by 6 publications

References 26 publications

Structural characterisation, citral retention and thermal properties of the inclusion complex of rice starch–lemongrass extract

Structural characterisation, citral retention and thermal properties of the inclusion complex of rice starch–lemongrass extract

Formulation and characterization of physicochemical, functional, morphological, and antioxidant properties of cassava‐based rice analogue

Effect of heat treatment on starch granule structure and nutrient content of germinated purple rice

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