Influence of ultrasonic enzyme treatment on the cooking and eating quality of brown rice

Zhang, Xinxia; Wang, Li; Cheng, Mingyi; Ren, Wei; Luo, Xiaohu; Li, Yanan; Chen, Zhengxing

doi:10.1016/j.jcs.2015.03.002

Cited by 51 publications

(32 citation statements)

References 23 publications

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“…Combining mechanical treatments with the use of enzymes was proposed to maximize the advantages of enzymatically processed WBR. Zhang et al (2015a) evaluated the applicability of ultrasonic treatment followed by the cellulase solution soaking, who observed more obvious improvement of cooking and sensory attributes such as textural quality and taste value compared with purely using enzymatic processing. This was attributed to the cracks formed on the surface of impervious compact fibrous layer after ultrasonic treatments, which favored the penetration of enzymes into the interior and accelerated enzymatic degradation of RB.…”

Section: Enzyme-based Approachesmentioning

confidence: 99%

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Xia

Green

Zhu

et al. 2018

Critical Reviews in Food Science and Nutrition

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Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods. Compared with thermal treatments, applications of innovative nonthermal techniques, such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound and cold plasma, are not limited to modifying physicochemical properties of WBR grains, since improvements in nutritional and functional components as well as a reduction in anti-nutritional factors can also be achieved through inducing related biochemical transformation. Much information about processing methods and parameters which influence WBR quality changes has been obtained, but simultaneously achieving the product stabilization and functionality of processed WBR grains requires a comprehensive evaluation of all the quality changes induced by different processing procedures as well as quantitative insights into the relationship between the changes and processing variables.

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Section: Enzyme-based Approachesmentioning

confidence: 99%

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Xia

Green

Zhu

et al. 2018

Critical Reviews in Food Science and Nutrition

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“…By contrast, Chen et al (2012) adopted plasma treatment to modify brown rice, showing that plasma treatment could decrease the hardness of brown rice by 36%. It was found by Zhang et al (2015) that the hardness value of brown rice treated by combined ultrasonic and enzymatic treatment was lower than untreated samples by 21%. After contrast and analyze, we concluded that two cycle HPT is a potential high efficient method to reduce the hardness of cooked brown rice.…”

Section: Textural Propertiesmentioning

confidence: 99%

Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice

Fang

Ramaswamy

et al. 2017

J Food Sci Technol

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Water absorption, color, morphology and cooked texture of brown rice were evaluated after selected soaking (30-50°C, 30 min) and high pressure treatment (HPT) (100-500 MPa; single or two cycle; total holding time 10 min). Water absorption ratio and lightness values of brown rice were increased by soaking and HPT. Hardness and gumminess values of cooked brown rice were reduced while springiness and cohesiveness were elevated by HPT. Scanning electron microscopy indicated that HPT improved the texture of brown rice by disrupting the structure of rice bran layer, which allowed easier water penetration into the rice grain during cooking. Moreover, the two cycle HPT resulted in lighter color and softer texture for cooked brown rice than single cycle HPT primarily caused by the more severe structural disruption of bran layer. Overall, two cycle HPT after soaking could potentially improve the quality of brown rice, taking about the same time as the single cycle HPT. Further, the quality improvements with the two cycle HPT were facilitated at lower pressure levels thereby providing better commercial processing opportunities.

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“…In addition, the reduction of the rice bran relatively increased the starch proportion to an extent, leading to an increase in the pasting viscosity value (Chen et al, ). UT increased peak viscosity of starch by softening the rice starch matrix and resulting in the easy release of starch during gelatinization (Zhang et al, ). The reduction in the final viscosity observed for GT could be related to the decrease in starch content due to the hydrolysis action of glucoamylase.…”

Section: Resultsmentioning

confidence: 99%

“…The cracks in UT caused rupture and starch leaching. The leaching components could increase the adhesiveness (Zhang et al, ). The decrease in hardness was directly correlated to chewiness, which showed that less energy was required to chew the rice.…”

Section: Resultsmentioning

confidence: 99%

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Improvement of structure and cooking quality of brown rice using ultrasonic and enzymatic treatments

Dang

Therdthai

Ratphitagsanti

2018

J Food Process Preserv

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Brown rice (Oryza sativa L.) was subjected to ultrasonic treatment (UT) and three enzymatic treatments (ET) with cellulase, glucoamylase and α‐amylase. All treatments changed pasting properties of brown rice flour and structure of brown rice grain surface, but only UT and α‐amylase treatment (AT) significantly affected starch granules inside the grain. During cooking, water uptake and volume expansion of UT brown rice were higher than those of ET. Both UT and ET decreased hardness of the cooked brown rice from 206.05 N to 192.22–154.02 N in which the AT cooked rice was the softest. Although UT reduced hardness and increased volume expansion, the brown rice from AT had the highest liking score. Principle component analysis also visualized the preferable brown rice from AT. Therefore, AT was considered to potentially become a novel technology for development of high‐quality brown rice. Practical applications Brown rice is normally soaked in water before cooking. Modifying the structure of brown rice by ultrasonic or enzymatic treatment could improve water uptake, volume expansion and texture of the cooked brown rice. Therefore, enzymatic treatment by α‐amylase was recommended to produce the soften brown rice without soaking before cooking.

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Influence of ultrasonic enzyme treatment on the cooking and eating quality of brown rice

Cited by 51 publications

References 23 publications

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice

Improvement of structure and cooking quality of brown rice using ultrasonic and enzymatic treatments

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