Evaluation of physicochemical properties of plasma treated brown rice

Chen, Hua Han; Chen, Yu-Kuo; Chang, Hung Chia

doi:10.1016/j.foodchem.2012.04.092

Cited by 159 publications

(114 citation statements)

References 21 publications

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“…An increase in the turbidity of soaking water was observed in some rice samples at 80˚C due to the release of part of the endosperm components. The variety difference in water absorption s may be due to the differences in their microstructure [10]. The observation of variety difference in water absorption in the present study could be supported by the variation among Gallo, RP2 and PR116 varieties [11,12].…”

Section: Hydrationsupporting

confidence: 72%

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Mir¹,

Bosco²

2013

FNS

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The physical and functional properties of seven parboiled rice cultivars (Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1) were investigated at different soaking temperatures of 60˚C, 70˚C and 80˚C and it was compared with the brown raw rice of the respective cultivars. Parboiling was observed to decrease L* value and increase a* and b* values. The hardness of rice was significantly increased after parboiling and varied among the cultivars with the highest in Jehlum. Parboiling resulted in the decrease of pasting parameters with the increase in soaking temperature from 60˚C to 80˚C. The pasting characteristics of parboiled rice sample showed the typical behaviour having high initial viscosity, but lower peak viscosity in comparison to raw rice. The water absorption index and water solubility indices were subsequently increased with the increase in soaking temperature.

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Section: Hydrationsupporting

confidence: 72%

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Mir¹,

Bosco²

2013

FNS

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“…Cui et al (2010) used ultrasound treatment on the brown rice, and they showed that the optimal cooking times of brown rice were 37, 35, and 33 min after ultrasonic treatment at 25, 40, and 55°C, respectively, compared to the control of 39.6 min. Chen et al (2012) found that the optimal cooking time of brown rice could be decreased by plasma to 17.2 min, as compared with 24.8 min of native brown rice. The difference of optimal cooking time of nature brown rice between different studies might be attributed to the type, composition and cooking method of brown rice.…”

Section: Cooking Time Of Brown Ricementioning

confidence: 91%

“…Similarly, Tian et al (2014) adopted different pressure-soaking treatments on the white rice, they showed that the HHP soaking could decrease the hardness of white rice by 8.5 %. Similarly, the plasma treatment was also used to modify the brown rice by Chen et al (2012), and the results showed that the lowest hardness values of brown rice with plasma treatment were much lower than for untreated samples by 36.7 %. In this study, the hardness reduction of brown rice induced by PHHP was by 47.8 %, suggesting that PHHP is the most effective means to reduce the hardness of brown rice.…”

Section: Hardnessmentioning

confidence: 99%

“…But long-time soaking is not suitable for the brown rice pretreatment, due to time consumes and nutrients outflow. Many researchers applied the combination methods to improve the properties of cooked rice, for example, soaking has been tried to be improved in combination with non-thermal processing technology including ultrasound (Cui et al 2010), plasma (Chen et al 2012), puffing (Mir et al 2014) on the brown rice and high pressure (Yamakura et al 2005) on the white rice. However, few studies have attempted to investigate the effect on the cooking time and properties of the brown rice by soaking and high pressure treatment.…”

Section: Introductionmentioning

confidence: 99%

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Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice

Zhu

et al. 2015

J Food Sci Technol

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Effects of presoaking-high hydrostatic pressure (PHHP) on cooking time, hardness, gumminess, springiness, and microstructure of brown rice were evaluated. Compared with traditional soaking treatment, PHHP significantly shorten the cooking time of brown rice from 34 to 14 min. The hardness of brown rice treated by PHHP reduced remarkably, which is lower than that treated by soaking process and similar to that of white rice. The gumminess and springiness of brown rice dramatically decreased under pressure above 500 MPa. However, the water uptake capacity of brown rice treated by PHHP was not obviously affected, whose moisture contents were much lower than that of soaked samples. The analysis of thermal properties revealed that the enthalpy of brown rice was influenced by PHHP, and the denaturation of brown rice components generated. These results and microstructure analysis revealed that the structures of pericarp and aleurone layer of brown rice were damaged by PHHP, which allows water to be easily absorbed by the rice kernel during cooking process. PHHP treatment could be a potentially applicable pretreatment for improving cooking properties of brown rice.

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“…Comparison the TPA parameters between cooked polished rice and cooked unpolished rice revealed that a presence of bran layers is significantly (p≤0.05) increase hardness and decrease stickiness of cooked rice (Wu et al, 2016). Chen et al (2012) suggested a cuticular layer affected rice cooking behaviour be acting as an impermeable barrier, preventing the penetration of water into the underlying endosperm . Wu et al (2016) indicates the formation of channels in the aleurone layer during cooking influenced a rice cooking quality such as optimum cooking time, water uptake ratio, volume expansion ratio.…”

Section: Introductionmentioning

confidence: 96%

Grain quality of Australian wild rice (compared to domesticated rice)

Tikapunya¹

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Wild rice may be an important resource for rice food security. Studies of the grain quality of wild rices may facilitate their use in rice breeding. Australian wild rice populations have been shown to be genetically distinct from those found elsewhere indicating that they may be a potential source of valuable alleles for rice improvement. To date, two taxa belonging to the A genome clade have been described in Australia: wild rice taxa A (Oryza rufipogon like) and wild rice taxa B (Oryza meridionalis like). To explore the grain quality of these wild rices from their natural environment, a collection from eleven sites within 300 kms north of Cairns, Queensland, Australia at the beginning of the dry season in May 2014 and 2015 was evaluated.Analysis of the physical traits of three Australian wild rice taxa revealed that the wild A genome taxa were of a size that could be classified as extra-long paddy rice with grains that were long or medium while Oryza australiensis was categorized as a long paddy rice with short grain. Australian wild rice grains were coloured and varied from light red brown to dark brown while domesticated rice is brighter. Due to the difficulty of obtaining sufficient mature wild rice seeds as well as the colour of the wild rice, further analysis of grain quality was conducted on unpolished wild rice. Starch molecular structures of Australian wild rice were very different from those of domesticated rice. They had a high amylose content with a larger proportion of shorter amylose chains and a lower proportion of amylopectin chains DP ≤ 10 to DP ≤ 24 lead to a higher gelatinization temperatures as well as requiring a longer cooking time. However, the starch molecular structures of Australian wild rice meet the criteria for slowly digestible starch indicating a potentially higher nutritional value.Cooking behaviours of the unpolished rice were related to the different bran layer characteristics and starch molecular structures.Cooked O. australiensis has the lowest hardness even though it had a higher amylose content and required a longer cooking time. Cooked wild rice taxa B also had a lower hardness compared to unpolished commercial rices, suggesting that the histological structures of the wild rice grain caryopsis may differ from that of domesticated rice.However, the amylose content still played an essential role contributing to stickiness of the cooked unpolished rice. Pasting properties of these unpolished rice flours suggested less retrograded starch in pastes of Australian wild rice especially in O. australiensis. Among the wild rice A genome taxa, wild rice taxa A had a lower pasting viscosity than wild rice taxa B early in gelatinization. However, the final viscosity of the former was slightly higher.ii Furthermore, the pasting behaviour of wild rice taxa B was more similar to that of Oryza sativa L.cv. Nipponbare (japonica rice). The eating characteristics of wild rice taxa B compared to commercial wild rice (Zizania aquatic L), Oryza sativa L.cv. Nipponbare, and seven unpolish...

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Evaluation of physicochemical properties of plasma treated brown rice

Cited by 159 publications

References 21 publications

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice

Grain quality of Australian wild rice (compared to domesticated rice)

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