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 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.

Screening new breeding japonica rice varieties by rice quality, three processing characteristics, and odor characteristics

“…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.…”

“…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.…”

“…GC‐MS analysis was performed according to our previous research (Asimi et al., 2021; Yang et al., 2021). Briefly, 5.0 g cooked rice samples were put into a 20 ml SPME vial and added 1 µl of 0.816 µg/ml of 2‐methyl‐3‐heptanone and immediately sealed.…”

Food-Oral Processing: Current Progress, Future Directions, and Challenges

“…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.…”

Relationship between starch fine structure and simulated oral processing of cooked japonica rice

“…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.…”