The effect of different tea products on flavor, texture, antioxidant and in vitro digestion properties of fresh instant rice after commercial sterilization at 121 °C

Fu, Tiantian; Niu, Liya; Jin, Tao; Xiao, Jianhui

doi:10.1016/j.foodchem.2021.130004

Cited by 13 publications

(13 citation statements)

References 38 publications

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“…For preparing the different samples according to Fu et al (2021) with minor modifications. The raw rice (30.0 g) was soaked in distilled water (1:1.3 of rice‐to‐water, w/w) at 40°C for 60 min and then cooked for 30 min in an electric steamer (ZN28YK807‐150; SUPOR).…”

Section: Methodsmentioning

confidence: 99%

Geographical discrimination of fresh instant rice according to non‐destructive analysis of flavor profiles

Ren

Zhang

et al. 2022

Cereal Chem

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Background and Objectives The eating quality of fresh instant rice differ significantly owing to its geographical origins. However, the method of geographical discrimination is still lacking. In this study, the determination of flavor profiles and multivariate statistical analysis have been applied for discriminating the geographical origins of 18 fresh instant rice from three provinces in Northeast China. Findings The principal component analysis (PCA) of electronic nose (E‐nose) data could rapidly distinguish the samples from three different provinces. The solid phase microextraction‐gas chromatograph‐mass spectrometer (SPME‐GC‐MS) results of samples from different provinces were clearly distinguished in PCA and hierarchical cluster analysis (HCA). The orthogonal partial least squares discriminant analysis (OPLS‐DA) model showed good discriminating ability (R2 = 0.894, Q2 = 0.845, and accuracy = 1.0). Nonanal, 2,4‐di‐tert‐butylphenol, 2,3‐dihydro‐benzofuran, 2‐pentylfuran, indole, pentadecane, 2‐pentadecanone, trans‐farnesol, isopropyl palmitate, and farnesyl acetone were identified as 10 marker compounds. Moreover, their good discrimination was verified in an additional nine samples. Conclusions The strategy of applying flavor profiles for discriminating the geographical origin of fresh instant rice has been proven to be an efficient and non‐destructive method. Significance and Novelty Our study is helpful to control the quality of fresh instant rice and provides a methodological reference for the geographical discrimination of foods.

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Section: Methodsmentioning

confidence: 99%

Geographical discrimination of fresh instant rice according to non‐destructive analysis of flavor profiles

Ren

Zhang

et al. 2022

Cereal Chem

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“…Different types of instant rice can be identified in the market according to their preparation methods (Figure 2). For example, depending on whether it is dehydrated or not during the production process, instant rice can be divided into (1) dehydrated instant rice and (2) non‐dehydrated/fresh instant rice (Fu, Niu, Tu, et al., 2021). Non‐dehydrated instant rice can be further divided into canned instant rice (originally used as military rations), refrigerated instant rice, and frozen instant rice (e.g., D. Li et al., 2022).…”

Section: Classification Of Instant Ricementioning

confidence: 99%

“…In addition, polyphenol can form complexes with amylose molecules, which are resistant to digestion (Hernández et al., 2022). Another similar study from the same research group has investigated the effects of instant green tea, instant black tea, and matcha on the improvement of flavor substance, texture, and starch digestibility of fresh instant rice after commercial sterilization at 121°C (Table 1) (Fu, Niu, Tu, et al., 2021). As expected, the addition of tea has significantly lowered the starch digestibility.…”

Section: Effects Of Intrinsic and Extrinsic Micro‐ And Macronutrients...mentioning

confidence: 99%

Influence of instant rice characteristics and processing conditions on starch digestibility—A review

Lin

Cheng

2023

Journal of Food Science

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Instant rice is increasingly popular around the world due to its convenience, but it commonly has a high glycemic index, and a frequent consumption might contribute to the occurrence of many chronic diseases. In this review, the main factors determining starch digestibility of instant rice were comprehensively evaluated, aiming to help the rice industry develop instant rice with slow starch digestibility. Starch digestibility in instant rice can be reduced by manipulating its intrinsic and extrinsic nutrients. Processing conditions, including pre‐gelatinization, storage, and reheating are also important for the starch digestibility of instant rice. Individual differences in terms of glycemic response to the same carbohydrate‐based diet should be considered when knowledge is transformed from in vitro method to human conditions. This review contains important information that has the potential to reduce the starch digestibility of instant rice and improve public health.

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“…[10,15]. Most research on instant rice from with rice or a mixture with other ingredients [16]. There is still no research on sorghum instant rice, especially in heat transfer analysis during production.…”

Section: Figure 1 Sorghum [9]mentioning

confidence: 99%

“…Where C is the value of hue angle during the drying. The effect of temperature could be analyzed by the Arrhenius equation to get the activation energy in Equation (16).…”

Section: Color Changementioning

confidence: 99%

Heat Transfer Analysis in the Drying Process of Sorghum Rice Instant

Fatharani¹,

Susanti²,

WK³

2022

Advances in Biological Sciences Research

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As a commodity with high adaptability to climate change, sorghum has high potency in food sustainability. Sorghum grain can be diversified to be various kinds of food products including rice sorghum instant. The heat transfer process during the drying of sorghum rice instant is an interesting factor to be evaluated that influences the physical properties of sorghum rice. This research is aimed to analyze and compare the heat transfer in sun drying and cabinet drying in the production of sorghum rice instant. The heat transfer has been approached by the lumped-capacitance model with the case of a spherical particle. The heat transfer in the drying process was conducted in the heat capacity of 3.61 kJ/kg℃ to 3.843 kJ/kg℃, the particle dimension of rice of 0.38 m² to 0.42 m², and the rice density of 1.11 g/mL to 1.17 g/mL. The heat transfer coefficient during sun drying is 1.24 W/m². ℃, while in the cabinet drying at the temperature of 60 ℃, 50 ℃, and 40 ℃ were 12.17 W/m².°C; 9.55 W/m².°C; and 4.87 W/m².°C respectively, influenced by the drying temperature. The drying temperature influenced the heat transfer and the color change in sorghum rice instant caused by the Maillard reaction with the activation energy of 26.28 kJ/mol.

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The effect of different tea products on flavor, texture, antioxidant and in vitro digestion properties of fresh instant rice after commercial sterilization at 121 °C

Cited by 13 publications

References 38 publications

Geographical discrimination of fresh instant rice according to non‐destructive analysis of flavor profiles

Geographical discrimination of fresh instant rice according to non‐destructive analysis of flavor profiles

Influence of instant rice characteristics and processing conditions on starch digestibility—A review

Heat Transfer Analysis in the Drying Process of Sorghum Rice Instant

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