Improvement in texture and cooking quality of black rice (Oryza sativa L.) using different pretreatments

Xiong, Gangping; Jia, Longfei; Luo, Lijuan; Ding, Yuqin; Lin, Qinlu; Liu, Chun

doi:10.1016/j.jcs.2022.103611

Cited by 6 publications

(5 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Sample pans were heated at 30-130°C with a rate of 10°C /min. Changes in enthalpy (ΔH) and transition temperature, including onset temperature (To), peak temperature (Tp), and conclusion temperature (Tc) were observed (Xiong et al 2023).…”

Section: Thermal Propertiesmentioning

confidence: 99%

Physicochemical and structural composition of black rice (Oryza sativa) flour from Java, Indonesia

NURHIDAJAH,

YONATA,

BINTANAH

et al. 2024

Biodiversitas

View full text Add to dashboard Cite

Abstract. Nurhidajah, Yonata D, Bintanah S, Pranata B. 2024. Physicochemical and structural composition of black rice (Oryza sativa) flour from Java, Indonesia. Biodiversitas 25: 811-818. Information regarding the characteristics of Indonesian black rice (Oryza sativa) flour from several varieties can provide a scientific base for developing its utilization. This study aimed to compare the physicochemical and structural composition of black rice varieties, namely Cempo Ireng, Melik, Sirampog, and Jeliteng from Java, Indonesia. Black rice was initially crushed to 100 mesh size. The flour's physicochemical and structural composition was then compared descriptively and the quantitative data was analyzed using the SPSS 22.0 software. As a result, significant differences were observed in starch content (68.45-71.08%), amylose content (13.99-18.49%), solubility (13.92-19.55%), swelling power (9.46-11.36%), water binding capacity (74.79-87.87%), and oil binding capacity (59.59-67.33%) of the four varieties of black rice flour. In addition, significant differences were also observed in the paste and thermal properties of various varieties. Morphological analysis shows that the flour structure has a similar shape, which is plate-shaped and contains many flakes. The relative crystallinity of Indonesian black rice flour ranges from 22.95% to 24.25%. This result reflects that all black rice flour particles have an A-type crystalline structure. All varieties of black rice flour have different physicochemical and structural compositions, except crystal structure that shows similarities (type A).

show abstract

Section: Thermal Propertiesmentioning

confidence: 99%

Physicochemical and structural composition of black rice (Oryza sativa) flour from Java, Indonesia

NURHIDAJAH,

YONATA,

BINTANAH

et al. 2024

Biodiversitas

View full text Add to dashboard Cite

show abstract

“…IR drying decreases the drying time, improves energy efficiency, and reduces the airflow required for drying compared with traditional drying (Timm et al., 2020). Moreover, IR heating can influence the dissociation and association of biological macromolecules, thus affecting the starch expansion ability and protein function of rice grains (Ding et al., 2023). Rapid heating during IR drying helps preserve food quality, resulting in a better‐quality dehydrated product compared with conventional drying techniques.…”

Section: Effects Of Advanced Thermal Processing On Food Grain Texturementioning

confidence: 99%

“…The cohesion and chewiness of IR‐treated rice are not as obvious, especially under storage conditions at 4°C, due to the aggregation of starch–protein and starch–starch particles. However, the springiness of rice samples increases after IR treatment owing to the break‐up of starch molecules, leading to increased hydration capacity and water absorption of rice grains (Ding et al., 2023). In addition, IR heating induces slight morphological changes, including indentation and clumping, in moisture‐conditioned cowpea starch, whereas substantial variations are noted in corn starch granules.…”

Section: Effects Of Advanced Thermal Processing On Food Grain Texturementioning

confidence: 99%

See 1 more Smart Citation

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

Mahmood,

Muhoza,

Kothakot

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high‐quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies influence the textural attributes of food grains. Physical forces produced by cavitation are attributed to ultrasound treatment‐induced changes in the conformational and structural properties of food proteins. Pulsed electric field treatment causes polarization of starch granules, damaging the dense outer layer of starch granules and decreasing the mechanical strength of starch. Prolonged radio frequency heating results in the denaturation of proteins and gelatinization of starch, thus reducing binding tendency during cooking. Microwave energy induces rapid removal of water from the product surface, resulting in lower bulk density, low shrinkage, and a porous structure. However, evaluating the influence of these techniques on food grain texture is difficult owing to differences in their primary operation mode, operating conditions, and equipment design. To maximize the advantages of nonthermal and thermal technologies, in‐depth research should be conducted on their effects on the textural properties of different food grains while ensuring the selection of appropriate operating conditions for each food grain type. This article summarizes all recent developments in these emerging processing technologies for food grains, discusses their potential applications and drawbacks, and presents prospects for future developments in food texture enhancement.

show abstract

“…In our previous report, Santos et al (2019) studied the drying process of black rice grains at temperatures ranging from 40°C to 80°C to obtain flours, it was reported that long drying times promoted physical damage to the material, such as cracks, in addition to negatively affecting the functional performance of flours, which would directly influence the quality of rice-based products. According to Xiong et al (2023), their studies have demonstrated that the application of different pretreatments can effectively mitigate the negative effects associated with the drying process. Furthermore, these pretreatments have the potential to enhance the cooking properties, as well as the nutritional and bioactive qualities of rice flour.…”

Section: Introductionmentioning

confidence: 99%

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

et al. 2023

View full text Add to dashboard Cite

Background and ObjectivesThe objective of this work was to evaluate the processing of black rice grains to obtain flour and to verify the influence of pretreatments on mass transfer, in vitro digestibility, and technological properties. The grains were submitted to heat moisture treatment (HMT) with a final humidity of 30% at 110°C for 2 h, black rice pretreatment with ethanol (BRE) in the proportion 1:1 (wt/wt) for 5 min/25°C, and high hydrostatic pressure (HHP) under conditions of 200 MPa for 10 min/25°C. Then, the grains were dried at 60°C at an air velocity of 1.5 m/s and ground in an electric multigrain grinder. Was analyzed the mass transfer, in vitro digestion, water, oil, and milk retention capacity, total phenolic compounds (TPC), total anthocyanins (TA), antioxidant activities by (2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic) acid, 2,2‐diphenyl‐1‐picrylhydrazyl, ferric‐reducing antioxidant power, and oxygen radical absorbance capacity Surface appearance by scanning electron microscopy, and thermal analysis by differential scanning calorimetry was carried out.FindingsThe grains when submitted to the HHP obtained a reduction of 58.82% in the drying time, while the HMT promoted an increase of 23.5% when compared to the control. The pretreatments influenced the in vitro digestibility, where the HHP had the highest value (86.33), as well as the highest water, oil, and milk retention capacities. BRE positively impacted TPC, TA, and antioxidant activities regardless of the methods used. HMT promoted the formation of cavities, fissures, and holes on the surface, resulting in a rough appearance and presenting greater thermal resistance with an enthalpy of 12.35 J/g.ConclusionsThis research paved the way for potential commercial applications of black rice flour as an ingredient in functional foods.Significance and NoveltyThis study adds to the significance and novelty of research on black rice processing by evaluating the influence of different pretreatments on mass transfer, in vitro digestibility, and technological properties.

show abstract

Improvement in texture and cooking quality of black rice (Oryza sativa L.) using different pretreatments

Cited by 6 publications

References 26 publications

Physicochemical and structural composition of black rice (Oryza sativa) flour from Java, Indonesia

Physicochemical and structural composition of black rice (Oryza sativa) flour from Java, Indonesia

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

Contact Info

Product

Resources

About