Effect of high temperature cooking on the quality of rice porridge

Jiang, Siyuan; Li, Mengfei; Li, You; He, Li; Zhao, Fen; Pang, Zhihua; Liu, Xinqi

doi:10.25165/j.ijabe.20211405.6412

Cited by 9 publications

(13 citation statements)

References 32 publications

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“…Differences in moisture content are closely related to differences in water absorption during steam blanching. Chen et al [ 38 ] reported that during blanching, tissue softening occurs due to water absorption, which causes an increase in mass. Heras-Ramírez et al [ 39 ] also reported that heating time could increase the diffusion of water to be more intense in making rice porridge, thus increasing the water content.…”

Section: Resultsmentioning

confidence: 99%

Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans

Iswari,

Atman,

Marlina

et al. 2024

The Scientific World Journal

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Chocolate products on the market are generally in the form of chocolate bars as snacks made from cocoa powder. Fat and powder are separated first through a pressing process to obtain the cocoa powder. Cocoa powder loses most of its fat content during processing. Therefore, the study aimed to determine the effect of steaming time on the cocoa bean content of fatty acids, free fatty acids, proximate levels, and antioxidant activity of snack bar products made from steamed cocoa beans. Seven steaming time intervals for cocoa beans were studied. The results showed that a longer steaming time affects the fatty acids, saturated fatty acids, antioxidants, and proximate in cocoa beans. Steaming time treatment at 45 minutes increased oleic acid, palmitic acid, and antioxidant activity. In addition, reducing free fatty acids represents a quality improvement that meets international Codex Alimentarius standards, offering a competitive advantage in the market. The food industry can adopt this steaming technique to develop snack bars and new products that are healthier and more sustainable by using steaming as an effective processing method in maintaining and increasing the nutritional value of products.

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Section: Resultsmentioning

confidence: 99%

Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans

Iswari,

Atman,

Marlina

et al. 2024

The Scientific World Journal

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“…The key odorant in Qingzhou pancake, (E,E)-2,4-nonadienal, had the highest ROAV, followed by (E,E)-2,4-decadienal and (E)-2-nonenal. The (E,E)-2,4-decadienal has the odor of fat, green, and potato [25] . In Linqu pancake, the compound with high relative odor activity values (ROAV≥1) was nonanal.…”

Section: Composition Of Aroma Compounds and Key Odorants In Chinese P...mentioning

confidence: 99%

“…The cooking process can affect the pancake's aroma and taste by different mechanisms, such as Maillard reaction, lipid oxidation, protein degradation, etc. [25] Although Chinese pancake as a traditional whole-grain-based staple is very popular in China, research on its flavor profile is rarely reported.…”

Section: Introduction mentioning

confidence: 99%

Identification of the flavor profiles of Chinese pancakes from various areas using smart instruments combined with E-noses and E-tongues

Liu

Fan

Liu

et al. 2023

International Journal of Agricultural and Biological Engineering

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In order to reveal the flavor characteristics of Chinese pancakes, the aroma and taste compounds of seven traditional Chinese pancakes were identified. The results showed that electronic nose (E-nose) analysis with PCA could successfully distinguish the aroma profiles of seven Chinese pancakes; the principal components PC1 and PC2 represented 75.74% and 23.2% of the total variance (98.94%) respectively. Meanwhile, the discrimination index of taste profiles of seven Chinese pancakes based on electronic tongue (E-tongue) analysis with LDA was 99.32%; the discriminant factors DF1 and DF2 represented 94.99% and 4.33% of the total variance respectively. Furthermore, GC-MS results demonstrated that thirty-three flavor compounds were identified in seven Chinese pancakes, including aldehydes, alcohols, alkanes, acids, and aromatics. Among the flavor components, aldehydes with ROAVs higher than 1 contributed most significantly to the overall aroma, such as (E,E)-2,4-nonadienal present the largest contribution in Qingzhou pancake, Jinan and Yishui pancake; hexanal present the largest contribution in Shenxian and Gaomi pancake; nonanal and benzeneacetaldehyde present the largest contribution in Linqu and Tai'an pancake, respectively. The umami and sweet taste amino acids were the most abundant in all the Chinese pancake samples, and Qingzhou pancake had relatively high amino acid content. The content of glucose was higher than maltose in Gaomi, Shenxian, and Tai'an pancakes, whereas the content of maltose was higher than glucose in Linqu, Qingzhou, Jinan, and Yishui pancakes. These results indicated that the aroma and taste profiles of Chinese pancakes differed significantly in terms of their flavor compound composition. The presented results could be beneficial for providing a comprehensive method for flavor profile identification of traditional whole-grain-based staples such as Chinese pancakes.

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“…However, simmering is a method that is widely used and conventional in countries such as China, Korea, Japan, Thailand, Malaysia and Indonesia. The simmering method is carried out by cooking rice grains with an amount of water that is ten to twenty times that of the rice in a pot with medium heat for 30 min to 1 h [ 7 , 8 , 9 , 10 ]. Then, the steaming method is used to prepare rice congee with a different texture in comparison to that under the simmering method.…”

Section: Introductionmentioning

confidence: 99%

Assessing Impact of Cooking Methods on the Physicochemical and Sensory Properties of Instant Fortified Rice Congee for the Elderly

Shaharom,

Yusoff,

Mutalib

et al. 2024

Foods

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Instant rice congee (IRC) fortified with functional ingredients is designed for supplementation in nourishing the elderly. In this study, collagen peptide and curcumin were fortified in IRC to improve antioxidant and protein content. Different cooking methods were used to prepare rice congee in order to retain the nutritional content of instant fortified rice congee (IFRC). The effect of cooking methods on IFRC were investigated in this study using field emission scanning electron microscopy (FESEM) and Fourier transform infrared spectroscopy (FTIR). As for cooking methods, the steaming method (IFRC-S) exhibited the highest total phenolic content (TPC) at 36.13 ± 5.63 mg GAE/g sample; a ferric reducing antioxidant power (FRAP) value of 6.39 ± 0.24 mg TE/g sample and protein content at 52.20 ± 6.48%. There were no significant differences (p > 0.05) in the texture analysis of hardness, cohesiveness and viscosity between the different cooking methods. However, the boiling method (IFRC-B) showed the highest adhesiveness, at −58.78 ± 11.55 g/s. IFRC with different cooking methods also had no significant differences (p > 0.05) in bulk density, volume expansion and the water absorption index. In sensory analysis, it was found that there were no significant differences (p > 0.05) detected in attribute colour, odour, taste, texture and overall acceptability between each cooking method. This study is particularly useful for gaining a preliminary understanding of the development of IRC focused on the elderly.

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Effect of high temperature cooking on the quality of rice porridge

Cited by 9 publications

References 32 publications

Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans

Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans

Identification of the flavor profiles of Chinese pancakes from various areas using smart instruments combined with E-noses and E-tongues

Assessing Impact of Cooking Methods on the Physicochemical and Sensory Properties of Instant Fortified Rice Congee for the Elderly

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