Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour

Wang, Lifeng; Zhang, Lei; Wang, Hongling; Ai, Lianzhong; Xiong, Wenfei

doi:10.1016/j.ijbiomac.2020.01.048

Cited by 85 publications

(50 citation statements)

References 33 publications

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“…Protein plays an important role in the process of rice cooking. Protein can reduce the entry of water molecules into the rice, thereby hindering the gelatinization of starch, and ultimately affecting the taste of rice ( 32 ). After the protein is removed, the peak viscosity and breakdown of rice starch increase, and the taste quality of rice is improved ( 33 ).…”

Section: Discussionmentioning

confidence: 99%

Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice

Shi

Wang

et al. 2022

Front. Nutr.

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Taste quality of rice is the key to its value. However, it is greatly affected by rice types and the environment. It is a complex but necessary factor to accurately evaluate the taste quality of various types of rice in different environments. In this study, 7 different types of rice with different taste values were used as materials, and 12 nitrogen fertilizer treatments were applied to obtain 84 different rice taste values. We used protein content, amylose content, and RVA to evaluate changes in the taste value of rice. Rice with high taste value tended to have higher amylose content, peak viscosity, hold viscosity, final viscosity, and breakdown, as well as lower protein content, pasting temperature, and peak time. Protein and amylose contents affected the taste value of rice by affecting the RVA profiles except for setback. For high and low taste-value rice types, protein content could explain 66.8 and 42.9% of the variation in taste value, respectively. In the case of medium taste-value type, protein content was not enough to evaluate the taste quality of rice. Stickiness could explain 59.6% of the variation in taste value. When the protein content of rice was less than 6.61% or greater than 9.34%, it could be used to reflect the taste quality of rice. When the protein content was in between the two, protein content was not enough to reflect the taste quality of rice. Our results suggested that protein content could better reflect the taste quality change for rice, which provided a theoretical and technical basis for the accurate evaluation of the taste value of various types of rice.

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Section: Discussionmentioning

confidence: 99%

Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice

Shi

Wang

et al. 2022

Front. Nutr.

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“…Retrogradation temperature after gelatinization and enzymatic hydrolysis of starch has a prominent role for increasing resistant starch yield. [21] In fact, retrogradation facilitates the rearrangement and organization of amylose chains to make them resistant to enzymatic hydrolysis. [20] Higher the yield of resistant starch more will be the crystallinity and higher gastric resistivity.…”

Section: Optimization Of Reaction Parameters For the Preparation Of Rmentioning

confidence: 99%

Physicochemical properties of enzymatically prepared resistant starch from maize flour and its use in cookies formulation

Khan

Rahman

et al. 2020

International Journal of Food Properties

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The current study was aimed to enzymatically modify maize flour by using amylase and pullulanase in combination for increasing the yield of resistant starch type III (EM-RSIII). The enzymatic treatment imparts unique desired physicochemical properties to the maize flour including resistant starch content, amylose content, milk, oil, and water interaction ability. The sensory analysis was performed by distributing questioners among individual and results were interpreted by 5-point hedonic scale. Result indicated an increase in the stability, amylose content, and milk absorption capacity of maize flour, while a decrease in swelling power, water absorption, and oil absorption capacity. The enzymatic treated maize flour led to the transformation of amorphous native structure into a crystalline structure which was confirmed by light microscopy, scanning electron microscopy, X-ray diffractograms analysis, and in vitro digestibility of EM-RSIII. The EM-RSIII rich maize flour was used in cookies preparation and a significant difference in palatability and color parameters was observed. Crispiness and texture of EM-RSIII containing cookies was increased due to its low swelling power, water absorption, and oil absorption capacity. The sensory analysis showed that consumers depicted the highest acceptability of EM-RSIII supplemented cookies specifically for its appearance, sharp aroma, texture and accepted as nutritionally important food item for consumers.

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“…Anyway, higher water absorption values were found for GTW samples (+0.8%) as compared with GSW (+0.1%). This can be related to the presence of micro and macro elements in sea water able to strengthen the already crystalline network formed upon cooling involving both carbohydrate and protein polar residues of the Gnocchi matrix [15]. As a consequence, the available water binding sites were strongly reduced and substituted by the ionic physical binding of salts and polar residues of macromolecular structures, as shown by Razzaq et al, in their similar investigation [16].…”

Section: Water Absorptionmentioning

confidence: 77%

Nutritional and Chemical-Physical Characterization of Fresh Pasta Gnocchi Prepared with Sea Water as New Active Ingredient

Santagata

Zannini

Mallardo

et al. 2021

Foods

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This study shows the chemical–physical and nutritional results obtained using food-grade sea water for the preparation of fresh pasta Gnocchi with respect to those prepared with tap water. Gnocchi obtained by mixing the flour with seawater (GSW) were compared with traditional Gnocchi made with tap water (GTW). The contents of sodium chloride, macro and micro elements, volatile molecules profile, thermal properties, and morphological analysis were investigated in both Gnocchi types. The analysis of chlorides showed that the samples prepared with sea water had a significantly lower NaCl content after cooking in comparison with those prepared with tap water. These results were also confirmed by the inductively coupled plasma (ICP) analysis for sodium content. The profiles of the volatile molecules acquired by gas chromatography-mass spectrometry (GC-MS) evidenced significant differences between the groups of aromatic molecules of the two typologies of samples. Morphological analysis evidenced that both raw and cooked GSW Gnocchi were structurally tightened whereas GTW Gnocchi showed a labile and weak macromolecular network. In addition, GSW Gnocchi was more thermally stable than GTW Gnocchi, as evidenced by thermogravimetric analysis (TGA).

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Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour

Cited by 85 publications

References 33 publications

Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice

Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice

Physicochemical properties of enzymatically prepared resistant starch from maize flour and its use in cookies formulation

Nutritional and Chemical-Physical Characterization of Fresh Pasta Gnocchi Prepared with Sea Water as New Active Ingredient

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