Impact of cooking temperature on the quality of quick cooking brown rice

Batista, Cristian de Souza; Santos, Juliano Costa dos; Dittgen, Caroline Lambrecht; Colussi, Rosana; Bassinello, P. Z.; Elias, M. C.; Vanier, Nathan Levien

doi:10.1016/j.foodchem.2019.01.187

Cited by 43 publications

(40 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Finally, the water absorption ratio, expansion ratio, and soluble solids content of non-waxy proso millet grains were higher than those of waxy proso millet grains, which indicated that the porridge made from non-waxy proso millet will be thicker. In contrast to the present study, some studies have reported that rice with low amylose showed greater structural changes after cooking [20], with amylose hindering water intake during cooking [21,22]. This may be due to the fact that non-waxy proso millet grains were more seriously damaged than waxy proso millet grains.…”

Section: Resultscontrasting

confidence: 94%

Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process

Yang

Liu

Zhang

et al. 2019

Foods

View full text Add to dashboard Cite

Proso millet, a grain which is principally consumed in cooked form, is favored by consumers because of its rich nutritional value. However, the changes in morphological and physicochemical properties of proso millet grains occurring during the cooking process have rarely been reported. In this study, we investigated the changes in morphological and physicochemical properties of cooked waxy and non-waxy proso millets. During the cooking process, starch granules in the grains were gradually gelatinized starting from the outer region to the inner region and were gelatinized earlier in waxy proso millet than in non-waxy proso millet. Many filamentous network structures were observed in the cross sections of cooked waxy proso millet. As the cooking time increased, the long- and short-range, ordered structures of proso millets were gradually disrupted, and the ordered structures were fully disrupted by 20 min of cooking. In both waxy and non-waxy proso millets, thermal and pasting properties significantly changed with an increase in the cooking time. This study provides useful information for the processing of proso millet in the food industry.

show abstract

Section: Resultscontrasting

confidence: 94%

Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process

Yang

Liu

Zhang

et al. 2019

Foods

View full text Add to dashboard Cite

show abstract

“…Except for Hidassie grown at Pawe (28 min), all the other varieties had minimum cooking time between 6.67 and 20.67 min. The observations of this study are accordance with the reports of Batista et al (2019). All the varieties grown at Fogera had minimum cooking time between 8 and 24 min.…”

Section: Cooking Properties Of Studied Varietiessupporting

confidence: 92%

“…The highest alkali-spreading value (levels 6-7) was observed in Kokit grown at both locations. Amylose and associate proteins hampers water entrance in to starch granules and thus hinder the starch gelatinization process (Batista et al, 2019).…”

Section: Cooking Properties Of Studied Varietiesmentioning

confidence: 99%

Effect of rice variety and location on nutritional composition, physicochemical, cooking and functional properties of newly released upland rice varieties in Ethiopia

Abera

Tadesse

Abera³

et al. 2021

Cogent Food & Agriculture

View full text Add to dashboard Cite

The aim of this study was to characterize the newly released different upland rice varieties grown at two representative locations in Ethiopia. This experiment was conducted in factorial design arranged in completely randomized design with three replications. The factors considered were variety (Hidassie, Kokit, NERICA-3, NERICA-4, NERICA-12 and NERICA-13), and growing location (Fogera and Pawe). Collected samples were processed to brown rice and analyzed for selective physical, proximate, cooking, functional, mineral, and color properties. The results showed that the growing location and variety had a significant effect (P ≤ 0.05) on rice quality attributes. The variety Kokit was the most consistent in terms of hectoliter weight, alkali-spreading value, grain weight, amylose, and grain thickness. The mean minimum cooking time of the varieties had ranged from 6.67 to 28.0 min. The gelatinization temperature of upland brown rice varieties varied from 59 to 78.33°C. NERICA-4 grown at Pawe had significantly higher gelatinization temperature (78.33°C) compared to others. The protein content was higher in all the studied varieties grown at Pawe (9.82 to 10.29%) than the varieties grown at Fogera (6.34 to

show abstract

“…Moreover, high hydrostatic pressure (HHP) treatment improved individual amino acids content and starch resistance to enzymatic hydrolysis, while germination sig-nificantly increased starch digestibility (Xia, Wang, Xu, Mei, & Li, 2017). Recently, the cooking time and starch digestibility of BR were found to be significantly reduced as cooking temperature increased from 72 to 88°C (de Souza Batista et al, 2019).…”

Section: Digestibilitymentioning

confidence: 99%

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Saleh

Wang

et al. 2019

Comp Rev Food Sci Food Safe

199

123

View full text Add to dashboard Cite

Obesity and chronic diet‐related diseases such as type 2 diabetes, hypertension, cardiovascular disease, cancers, and celiac are increasing worldwide. The increasing prevalence of these diseases has led nutritionists and food scientists to pay more attention to the relationship between diet and different disease risks. Among different foods, rice has received increasing attention because it is a major component of billions of peoples’ diets throughout the world. Rice is commonly consumed after polishing or whitening and the polished grain is known a high glycemic food because of its high starch content. In addition, the removal of the outer bran layer during rice milling results in a loss of nutrients, dietary fiber, and bioactive components. Therefore, many studies were performed to investigate the potential health benefits for the consumption of whole brown rice (BR) grain in comparison to the milled or white rice (WR). The objective of this work was to review the recent advances in research performed for purposes of evaluation of nutritional value and potential health benefits of the whole BR grain. Studies carried out for purposes of developing BR‐based food products are reviewed. BR safety and preservation treatments are also explored. In addition, economic and environmental benefits for the consumption of whole BR instead of the polished or WR are presented. Furthermore, challenges facing the commercialization of BR and future perspectives to promote its utilization as food are discussed.

show abstract

Impact of cooking temperature on the quality of quick cooking brown rice

Cited by 43 publications

References 27 publications

Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process

Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process

Effect of rice variety and location on nutritional composition, physicochemical, cooking and functional properties of newly released upland rice varieties in Ethiopia

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Contact Info

Product

Resources

About