2021
DOI: 10.1111/jfpe.13922
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In vitro mastication of cooked rice: How it influences the bolus characteristics

Abstract: 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 mastica… Show more

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Cited by 8 publications
(7 citation statements)
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References 40 publications
(58 reference statements)
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“…The T 21 (0.01–1 ms), T 22 (1–10 ms), and T 23 (10–100 ms) were represented in strong bound water, weak bound water, and free water in rice (Xuxia et al., 2018). The corresponding A 21 , A 22 , and A 23 represent the proportion of the three states, respectively (Asimi et al., 2021). The length of relaxation time is related to the degree of binding between water molecules and the substance.…”
Section: Resultsmentioning
confidence: 99%
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“…The T 21 (0.01–1 ms), T 22 (1–10 ms), and T 23 (10–100 ms) were represented in strong bound water, weak bound water, and free water in rice (Xuxia et al., 2018). The corresponding A 21 , A 22 , and A 23 represent the proportion of the three states, respectively (Asimi et al., 2021). The length of relaxation time is related to the degree of binding between water molecules and the substance.…”
Section: Resultsmentioning
confidence: 99%
“…According to the Li et al. (Asimi et al., 2021; Wang et al., 2019) method, the pasting properties were determined with a Rapid Visco Analyzer (RVA 4500, Broadcom Instruments Ltd, Patron, Sweden). The rice sample (3.0 g) was suspended in distilled water (25 ml), and the suspension was stirred in an aluminum RVA sample canister (950 rpm, 10 s), and it was held at 50°C for 1 min.…”
Section: Methodsmentioning
confidence: 99%
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“…Another study used texture atlas analysis to evaluate the relationship between mechanical properties of food gel and perceptible texture characteristics. 79 Based on this, industry professionals can use food innovation to provide consumers with opportunities for new sensory experiences. Scholars have analyzed the effects of food−oral processing on different types of food.…”
Section: Effects Of Food Characteristics On Oral Processing Outcomesmentioning
confidence: 99%
“…Oral processing properties, like the force and work during the first bite, chewing, and swallowing, is a crucial procedure for the consumption and palatability of foods ( 6 , 7 ). Rice is primarily consumed in the form of polished white rice which possesses a whole-grain structure ( 8 ), and its oral processing property plays an essential role in consumer acceptability ( 9 , 10 ). However, the relationship between oral processing and palatability of cooked rice has not been adequately investigated.…”
Section: Introductionmentioning
confidence: 99%