Characteristics of functional brown rice prepared by parboiling and microwave drying

Huang, Wen-Yan; Song, Eunsu; Lee, Dongkyu; Seo, Seongwon; Lee, Jaemin; Jeong, Jong-Seong; Chang, Yunhee; Lee, Young-Mi; Hwang, Jae Ryoung

doi:10.1016/j.jspr.2021.101796

Cited by 21 publications

(8 citation statements)

References 32 publications

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“…Figure 6 (S9–S16) shows that the microstructure of rice changed very little at low temperatures, and the starch granules remained irregularly polygonal. The surface of the starch swells and fuses at high temperature, resulting in the loss of part of the polygonal shape of the starch (Huang et al, 2021). The degree of stress cracking in rice gradually increased with increasing drying temperature.…”

Section: Resultsmentioning

confidence: 99%

Effect of variable temperature levels on drying characteristics and quality indices of rice in continuous drying and multi‐stage intermittent drying

Wang

Che

Wan

et al. 2023

J Food Process Engineering

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The aim of this study was to investigate the effect of variable temperature levels on the drying characteristics and quality indices of rice in continuous drying and multistage intermittent drying (MID). The quality indices of rice were assessed in terms of stress crack index, head rice yield (HRY), color, sensory characteristics, and taste value. Moreover, the microstructure of the cross-section of rice was analyzed at different variable temperature levels. In addition, the quality indices evaluation of rice was carried out by principal component analysis. The results showed that drying temperature at the same temperature level was positively correlated with stress cracking index and total color difference, negatively correlated with drying time, HRY, whiteness index, and taste value. The MID with Δ5 (45-50 C) temperature level had the highest comprehensive score of 1.431. The results provide a reference for optimizing the drying process for rice. Practical applicationsDrying is a key control step in relation to the yield and quality of rice. A reasonable and effective variable temperature drying process can improve drying efficiency and solve the problem of the limitations of a single temperature heating method. The quality indices evaluation of rice can provide a reference for the optimization of drying parameters for different variable temperature drying processes. Moreover, the variable temperature drying method in this study can improve the adaptability of the process and provide research ideas and technical references for the industrial production and automatic control of variable temperature in rice. K E Y W O R D S color, head rice yield, microstructure, stress cracking index, taste value 1 | INTRODUCTION China is a large agricultural country and rice production has increased incrementally in recent years, which requires postproduction grain storage to meet the gradually increasing demand for rice production in order to reduce postproduction losses (Sarker et al., 2013). Different regions experience different weather climates during rice harvest, resulting in high moisture content in part of the rice (Wang et al., 2021). The moisture content of harvested rice usually affects the respiration and metabolism of the rice grain during storage and other processes, changing the quality of the rice. Rice with high moisture content requires prompt drying to inhibit the growth of molds. The drying

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Section: Resultsmentioning

confidence: 99%

Effect of variable temperature levels on drying characteristics and quality indices of rice in continuous drying and multi‐stage intermittent drying

Wang

Che

Wan

et al. 2023

J Food Process Engineering

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“…Better storage stability of fat acidity were observed in GP treated BR. Various heating pretreatments had been proven to inhibit the accumulation of free fatty acids in BR during storage 33 , 34 . On the one hand, parboiling could denature part of lipase originally present in BR, and on the other hand, it could inactivate some microorganisms, thus reducing the synthesis of lipase during storage.…”

Section: Discussionmentioning

confidence: 99%

Comparison of high-pressure, freeze-thaw cycles and germination-parboiling treatments on lipids digestibility and rancidity of brown rice

Wang

Zhu

et al. 2022

Sci Rep

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Brown rice (BR) contains more lipids, as compared with white rice, but its indigestibility and rancidity limit the consumer acceptability. Therefore, the objective of this study was to compare the effect of high-pressure (HP), freeze–thaw cycles (FTC) and germination-parboiling (GP) treatments on lipid in vitro digestibility and rancidity of BR. GP treated BR released the most fatty acids (especially palmitic acid and stearic acid) after in vitro digestion, followed by FTC treated BR. FTC treated BR kept the highest value of fat acidity during storage, while opposite results were observed in GP treated BR. Although HP treatment increased fat acidity value immediately, it slowed down the increase of fat acidity with storage. The results of conjugated dienes and malonaldehydes content in BR stored under accelerated conditions indicated better lipid oxidation stability after HP and GP treatment, and that it’s necessary for FTC treated BR products to be stored under anaerobic conditions.

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“…It has also been reported that higher microwave intensity leads to a higher porosity. In one of the newest studies about microwave drying of cereals, Huang et al (2021) boiled partly (100 C, 15 min) brown rice, and then the samples were dried both with hot air (70 C) and microwave (100 kW, 8 rpm, and 91 C). In the microwave dried samples, it was found that the hardness value which is the texture properties was lower and the stickiness value was higher.…”

Section: Microwave Dryingmentioning

confidence: 99%

Impact of different microwave treatments on food texture

Kutlu

Pandiselvam

Saka

et al. 2021

Journal of Texture Studies

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Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.

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Characteristics of functional brown rice prepared by parboiling and microwave drying

Cited by 21 publications

References 32 publications

Effect of variable temperature levels on drying characteristics and quality indices of rice in continuous drying and multi‐stage intermittent drying

Effect of variable temperature levels on drying characteristics and quality indices of rice in continuous drying and multi‐stage intermittent drying

Comparison of high-pressure, freeze-thaw cycles and germination-parboiling treatments on lipids digestibility and rancidity of brown rice

Impact of different microwave treatments on food texture

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