Effect of soaking and cooking on structure formation of cooked rice through thermal properties, dynamic viscoelasticity, and enzyme activity

Zhu, Ling; Wu, Gangcheng; Cheng, Lilin; Zhang, Hui; Wang, Li; Qian, Haifeng; Qi, Xiguang

doi:10.1016/j.foodchem.2019.03.082

Cited by 32 publications

(20 citation statements)

References 38 publications

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“…As shown in Table 3 , the second program (120 °C) showed the highest correlation with the physical properties of cooked rice grains and starch microstructure. In a previous study, we reported that pasting properties are correlated to the texture of cooked rice grains [ 28 ]. These consistency values from Programs 2 and 3 using an RVA enable us to easily and rapidly evaluate the physical property of various kinds of cooked rice.…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, the Aλ max of starch showed a similar trend, as shown in Table 4 . In our previous study, we reported that pasting properties are correlated to the AAC of various kinds of starch or milled rice [ 14 , 28 ]. AAC is higher than the actual amylose content because of the long-chain amylopectin binding with iodine.…”

Section: Resultsmentioning

confidence: 99%

“…Zhu et al investigated the effect of soaking and cooking on the structure formation of cooked rice through thermal properties, dynamic viscoelasticity, and enzyme activity, in which they used the RVA for the measurements of enzyme activity [ 27 ]. We developed a novel estimation formula for AAC and resistant starch (RS) based on the pasting properties measured by an RVA [ 28 ], enabling the evaluation of the starch properties and processing suitability of material rice flours. Furthermore, we developed novel estimation formulae for oleic and linoleic acid contents based on the pasting properties of brown rice flours using an RVA, making it possible to predict easily and rapidly the nutritive and biofunctional characteristics of material rice [ 29 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing

Nakamura

Katsura²,

Maruyama³

et al. 2021

Foods

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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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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing

Nakamura

Katsura²,

Maruyama³

et al. 2021

Foods

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“…Similar to other indexes, the peak viscosity of rice tends to rise first and then flatten. The reason may be that during the storage process, the α-amylase activity in the rice decreased continuously—the higher the temperature, the higher the relative humidity of the environment, the wetter the rice, and the more the α-amylase activity decreased [ 35 ]. Due to the control of temperature and humidity in the storage environment, the amylose content of the rice increased, while the amylopectin content decreased.…”

Section: Discussionmentioning

confidence: 99%

Nutritional Changes and Early Warning of Moldy Rice under Different Relative Humidity and Storage Temperature

Lin

Gao

et al. 2022

Foods

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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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“…The processing of fresh pepper berries into white pepper takes nearly a month. There are no many data available on the effect of soaking process on physical properties of white pepper, compare many reporting on other food material such as soybean, rice, cowpea, some types of beans, wheat kernel, chickpea, peanuts, maize and others (Kusota, 1979;Bakshi and Singh, 1980;Hsu, 1983;Singh and Kulshrestha, 1987;Sopade and Obekpa, 1990; eISSN: 2550-2166 Sopade et al, 1992;Hung et al,1993;Taiwo et al, 1997;Abu-Ghannam and McKenna, 1997;Verma and Prasad, 1999;Pan and Tangratanavalee, 2003;Bayram et al, 2004;Yasmin et al, 2008;Fernandes et al, 2010;Lima et al, 2014;Ogunnigbo et al, 2018;Zhu et al, 2019). There is also a previous study that is well documented about the effects on physical properties caused by enzymatic rettings of green pepper berries for white pepper production (Rosnah and Chan, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of soaking process on physical properties of mature pepper berries (Piper nigrum L.)

Megat¹,

Shamsudin²,

Man³

et al. 2020

Food Res.

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This study was carried out to determine the effect of the soaking process on the physical properties of the mature pepper berries. The soaking process was conducted by immersing pepper berries in water. The results showed the dimensions of the pepper berries before soaking was 5.24 mm (minor axis), 5.57 mm (medium axis) and 5.61 mm (major axis). The weight of pepper berries increased from day 1 (13.58%) until day 3 (16.92%) and decreased after day 4 (0.77%) until day 7 of soaking (13.08%). The water uptake ratio of soaked pepper berries increased from 1.14% (day 1) until 1.17% (day 3) and then decreased from 1.01% (day 4) until 0.87% (day 7). The fracture force required to fracture the pericarp was decreased starting from 67.21 N (day 1) decreased until 21.40 N (day 7). The colour of mature pepper berries was changed into black-brown colour (L= 34.16, a= 1.38, b= 1.40).

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Effect of soaking and cooking on structure formation of cooked rice through thermal properties, dynamic viscoelasticity, and enzyme activity

Cited by 32 publications

References 38 publications

Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing

Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing

Nutritional Changes and Early Warning of Moldy Rice under Different Relative Humidity and Storage Temperature

Effect of soaking process on physical properties of mature pepper berries (Piper nigrum L.)

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