Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis

J Food Process Engineering

et al. 2021

By the in vitro simulation of mastication, we studied the variation of cooked rice in terms of mastication parameters. However, because there is no in vitro model for cooked rice, it was impossible to specifically study the effect of mastication parameters on the properties of the rice bolus. Therefore, first we established an in vitro model, and then, we explored the effects of saliva addition, α-amylase, and blending time on the physical properties of cooked Japonica rice in an in vitro simulation of mastication.The results showed that with the increasing saliva addition, the degree of lubrication, transverse relaxation time of free water (T 23 ), and proportion of free water (A 23 ) significantly increased, and the degree of structure, the elastic modulus (G 0 ), and the viscous modulus (G 00 ) of the bolus significantly decreased. With the increase of α-amylase, the A 23 significantly increased, and the degree of structure, G 0 , and G 00 of the bolus significantly decreased. Increased blending times decreased the particle size of rice, resulting in the decrease of G 0 and G 00 , while, A 23 significantly increased, and the microstructure of the bolus became looser. Overall, the trends observed with different blending and different saliva addition models for simulated saliva fluid with 75 U/mL of α-amylase were similar to those of an in vivo mastication model. Practical ApplicationsIn vitro simulation of oral processing depends on saliva composition, saliva addition, and the effect of salivary enzymes on food and food type. Therefore, through the in vitro simulating oral processing, we have been better studied the changes of sensory characteristics of rice with oral processing parameters. Thus, this study provides a simple, fast, and reproducible method for studying mastication's dynamic changes in rice's flavor, taste, and texture. Furthermore, this study provides a method for the in vitro mastication of rice and other foods. In addition, it offers scientific basis and theoretical reference for the variety improvement of Japonica rice and the quality improvement of instant rice. | INTRODUCTIONMastication is one of the most important functions of the oral cavity.

Section: The Influence Of Saliva Addition During In Vitro Masticationsupporting

confidence: 86%

In vitro mastication of cooked rice: How it influences the bolus characteristics

J Food Process Engineering

et al. 2021

“…Meanwhile, saliva and α‐amylase reduced the hardness of cooked rice (Bornhorst et al., 2014). The bolus particle size was due to changes in the internal structure of the bolus after mastication (Liu et al., 2017; Mandalari et al., 2014). However, cohesiveness was the only instrumental texture property that played an important role in safe swallowing (Nishinari et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

Establishment of an oral processing model for three varieties of rice

Food Processing Preservation

et al. 2021

The objective of this study was to establish an oral processing model of cooked rice. Principal component analysis and orthogonal partial least squares discriminant analysis were performed to determine the main factors of cooked rice in different oral processing stages. The results of our study suggest that the textural properties and water content (dry wt basis) of the rice bolus are the main factors in determining the type of oral processing model. Specifically, the factors influencing the swallowing of Japonica rice include the chewing time, chewing number, cohesiveness, and water content. The factors influencing the swallowing of Glutinous rice include chewing time, chewing number, particle size, and water content, while those for Indica rice include chewing time, chewing number, and cohesiveness. In conclusion, Japonica rice showed semi‐solid food characteristics during oral processing, while Glutinous rice and Indica rice showed soft solid food characteristics during oral processing. Practical applications This study will provide guidance method for establishing of other food oral processing models. In addition, it can provide theoretical support for the selection of better rice products from the perspective of oral processing.

“…The water content on dry basis (WC DW ) and saliva added (SA) in different mastication stages were determined according to Liu, Deng, Gong, et al (2017). The boluses were weighed immediately after collection.…”

Section: Water Content and Saliva Addedmentioning

confidence: 99%

“…researchers have studied bread (Le Bleis, Chaunier, Della Valle, Panouillé, & Réguerre, 2013), biscuits (Rodrigues, Young, James, & Morgenstern, 2014), and Chinese traditional stewed pork (Liu, Deng, Gong, Han, & Wang, 2017) during mastication and found that the microstructure of the bolus at the swallowing point differs from the initial structure of food.…”

mentioning

confidence: 99%

Effect of oral processing on texture, rheology properties, and microstructure of three rice varieties

J Food Process Engineering

et al. 2021

The differences of physical properties of cooked rice among different mastication processes were studied in three rice cultivars differing in amylose contents, that is, japonica rice (JR), indica rice (IR), and waxy rice (WR). The results indicated that the average amount of saliva added was 303.4 ± 15.9 mg/g for JR, 351.5 ± 16.1 mg/g for IR, and 299.1 ± 13.5 mg/g for WR during oral processing. The proportion of free water in JR significantly increased (p < .05), whereas the proportion of weak bound water significantly decreased (p < .05). With the progress of mastication, the apparent viscosity of cooked rice decreased, and the elastic modulus G 0 decreased more than the viscous modulus G 00 . In addition, small boluses were mostly produced in the early stage of oral processing. The proportion of small particles of JR and IR increased with extended mastication, but no significant change in that of WR. The hardness of bolus also significantly decreased (p < .05) in the early stage of mastication. With the progress of mastication, the cohesiveness of JR rice boluses increased significantly (p < .05). At the swallowing point, the cohesiveness were 0.23 ± 0.03 for JR, 0.25 ± 0.02 for IR, and 0.32 ± 0.05 for WR, respectively. Saliva secretion and mastication allowed cooked rice to be swallowed by decreasing its hardness and apparent viscosity, increasing its cohesiveness, water content, and proportion of small particles. Practical applicationsThis article investigated the changes of physical properties of three varieties of cooked rice during oral processing. | INTRODUCTIONFood oral processing has become an important area of research in sensory and nutrition studies (Gao, Tay, Koh, & Zhou, 2018;Gao, Wang, Dong, & Zhou, 2018). Food oral processing includes changes in the physical and chemical properties of food and the human body's physiological response during food intake, mastication, and swallowing. Lucas, Prinz, Agrawal, and Bruce (2002) divided this continuous process into six stages: entrance bite, crushing, granulation, bolus formation, swallowing, and residual aftertaste. By comparing the physical and chemical characteristics of the collected bolus at different oral processing stages, the physical and sensory characteristics of foods can be obtained. For example, based on food structure and lubrication properties, Hutchings and Lillford (1988) proposed a classical three-dimensional model to describe the physical state of food in the oral cavity. The model consists of three coordinate variables: mastication time, degree of structure, and degree of lubrication. Other Sailimuhan Asimi and Ren Xin contributed equally to this study and should be considered co-first authors.