Effect of Microwave Cooking on Quality of Riceberry Rice (<i>Oryza sativa</i> L.)

Chin, Lyda; Therdthai, Nantawan; Ratphitagsanti, Wannasawat

doi:10.1155/2020/4350274

Cited by 13 publications

(10 citation statements)

References 30 publications

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“…Therefore, it is important to find an effective processing method to reduce the in vitro digestibility of sorghum starch to promote the development of sorghum food. Thermal treatment of grain can improve its nutritional structure and reduce its in vitro digestibility (Chin, Therdthai, & Ratphitagsanti, 2020). Therefore, to reduce the in vitro digestibility of sorghum starch, sorghum may be heat-treated to alter its physicochemical properties to obtain better applications.…”

Section: Introductionmentioning

confidence: 99%

Effects of microwave treatment on sorghum grains: Effects on the physicochemical properties and in vitro digestibility of starch

Dai

Peng

et al. 2021

J Food Process Engineering

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Microwave processing has attracted much attention in the field of cereal processing due to its positive effect on improving the nutritional quality of cereals and prolonging the shelf life of cereal food. Microwave (MW) treatment (600 W, 6 min) was studied to evaluate its effect on the physicochemical properties and in vitro digestibility of three kinds of sorghum (Sorghum bicolor [L.] Moench) starch, including Longmiliang No. 1 (LML1), Longza No. 13 (LZ13), and Hongnuo (HN). After microwave treatment, the contents of insoluble dietary fiber, soluble dietary fiber and total dietary fiber of the three kinds of sorghum were significantly increased by 3.72-7.45 g/100 g, 0.33-0.64 g/100 g, and 4.36-7.78 g/100 g, respectively. Microwave treatment also resulted in sorghum starch granules with rough surfaces, an increase in pasting temperature and pasting time, and a decrease in pasting viscosity and transition enthalpy (p < .05). However, Fourier transform near infrared spectroscopy showed that microwaves did not change the chemical groups of sorghum starch. Additionally, after microwave treatment, the in vitro digestibility of sorghum starch was significantly reduced by 3.21-6.61%, the rapidly digestible starch content decreased by 5.88-9.24%, the slowly digestible starch and resistant starch contents increased by 4.63-6.65% and 1.03%-2.41%, and the hydrolysis index (HI) and glycemic index (GI) decreased by 4.98-5.74% and 2.73-3.15%, respectively.These results indicate that microwave treatment is an effective method for decreasing the in vitro digestibility and improving the physicochemical properties of starch. Practical applicationsSorghum, as an important raw material in the food industry, plays an irreplaceable role in the development of cereal food. Additionally, microwaves have been used as a novel approach for improving the edible quality and functional characteristics of cereals. A comparative study of the microstructure, pasting properties, thermal properties, and in vitro digestion of sorghum starch was performed. The results showed that compared with the original starch, microwave treatment changed the physicochemical properties of sorghum starch and decreased the GI. The results can be used to improve the properties of sorghum starch and provide a theoretical basis for the development of sorghum food.

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Section: Introductionmentioning

confidence: 99%

Effects of microwave treatment on sorghum grains: Effects on the physicochemical properties and in vitro digestibility of starch

Dai

Peng

et al. 2021

J Food Process Engineering

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“…However, Li et al ( 2019) stated that rice cooked by microwave had the lowest stickiness value. A different result was obtained by Chin et al (2020). The researchers determined that microwave-cooked rice had higher adhesiveness and chewiness than conventional cooking.…”

Section: Microwave Cookingmentioning

confidence: 96%

“…In addition, microwave processing may be manifested with excessive drip loss during thawing process (Oliveira et al, 2015) and requires appropriate mitigation techniques such as utilization of additives. Even though microwave cooking mostly result in improving the textural characteristics, certain rice varieties have shown higher chewiness, stickiness, and hardness values with microwave cooking and still requires careful optimization (Chin et al, 2020; Chusak et al, 2019).…”

Section: Challenges and Future Trendsmentioning

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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“…In a previous study by Chin et al . (2020), it was showed that the glycaemic index of rice cooked in microwave using various rice‐to‐water ratios at three power levels did not differ significantly compared to those processed using conventional methods.…”

Section: Introductionmentioning

confidence: 97%

Effects of microwave cooking on the physicochemical and sensory properties of seaweed‐based analogue rice

Ramadhan,

Purwaningsih,

Nafisah

2024

Int J of Food Sci Tech

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SummaryDespite considerable progress in seaweed‐based analogue rice development, understanding the effects of cooking methods on its physicochemical and sensory properties is an essential area for further investigation. Therefore, this study aims to examine the effects of microwave cooking on the physical and sensory properties of seaweed‐based analogue rice. The experiment was carried out using various microwave power levels (180, 270 and 360 W) and heating duration (5 and 7 min). The optimal condition was achieved at 270 W for 7 min, leading to 94% water absorption, with L*, a* and b* values of 51.99, −0.75 and 8.09 respectively. The texture profile analysis showed hardness, springiness, cohesiveness, adhesiveness and chewiness of 10.52 N, 0.69 mm, 0.60, 71.30 g.s and 4.29 mJ respectively. The check‐all‐that‐apply sensory evaluation was also described the dominant sensory attributes of product. This method also demonstrated greater chemical compound and energy consumption when compared to conventional cooking methods. Eventually, this finding anticipates high rice demand and promotes seaweed‐based analogue rice as a new functional food with convenient cooking methods to address the growing need for efficient and time‐saving food preparation in modern lifestyles.

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Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.)

Cited by 13 publications

References 30 publications

Effects of microwave treatment on sorghum grains: Effects on the physicochemical properties and in vitro digestibility of starch

Effects of microwave treatment on sorghum grains: Effects on the physicochemical properties and in vitro digestibility of starch

Impact of different microwave treatments on food texture

Effects of microwave cooking on the physicochemical and sensory properties of seaweed‐based analogue rice

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