2019
DOI: 10.1016/j.foodchem.2019.01.187
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Impact of cooking temperature on the quality of quick cooking brown rice

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Cited by 43 publications
(40 citation statements)
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References 27 publications
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“…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%
“…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%
“…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%
“…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%