Effect of physicochemical modification on granule morphology, pasting behavior, and functional properties of riceberry rice (Oryza Sativa L.) starch

Raungrusmee, Sujitta; Koirala, Sushil; Anal, Anil Kumar

doi:10.1016/j.focha.2022.100116

Cited by 6 publications

(2 citation statements)

References 41 publications

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“…The increase in water absorption of treated samples is related to the modifications of chickpea and lentil proteins as a result of the enzymatic and chemical treatments. Water absorption can be considered as an indication of gluten network extents and maturation of gluten matrix during dough formation (Raungrusmee et al, 2022).…”

Section: Resultsmentioning

confidence: 99%

Impacts of Enzymatic Modifications of Legume's [i.e., Chickpea (Cicer arietinum) and Lentil (Lens culinaris)] Protein Extracts on Pasta Functional Characteristics"

Saleh,

Ghanem,

Lee

2023

Jordan j. Agr. sci.

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This study investigated the effect of enzymatic hydrolysis of chickpea and lentil protein extracts on pasta functional characteristics. Wheat flour was substituted with 0, 5, 10, 15,and 20% of hydrolyzed protein extract and non-hydrolyzed extracts from lentils and chickpea flours. Study treatment includes sequential enzymatic followed by acid and then alkaline treatments. Enzymatic hydrolysis of legume protein extracts had significant impacts on legume functional characteristics increase in legume protein hydrolysis resulted in a linear increase in water absorption regardless of enzymatic hydrolysis and/or chemical extraction method. Results showed a decrease in water absorption with protein hydrolysis while enzymatic hydrolysis before protein extraction treatment resulted in the greatest water absorption among treatments. Additionally, chickpea and lentil treatments impacted the treated farinograph resulting in faster arrival time with the enzymatic modification. For instance, arrival time decreased from 138 to 318% for lentils and from 123 to 183% for chickpea indicating a faster dough developing time that would contribute to saving in pasta processing time. Cooking loss of pasta during cooking decreased from 2.5% in the control treatment to 1.2% (i.e., 208% reduction) in the acid, alkaline treated chickpea and to 0.4% (i.e., 625% reduction) in treated lentil samples. The use of Papain (EC 3.4.22.2) enzymatic treatment was the most effective in decreasing the cooking loss of cooked pasta. Cooked pasta hardness also decreased from 2010.6 N in the control sample to 97.7, 39.9 and111.7 N for acidic, sequential acid then for the alkaline treatment of chickpea, respectively. Similar results were reported for lentils with hardness ranging from 48.1, 47.1 to 50.0 N. Therefore, the use of enzymatic modifications would contribute to improved pasta quality characteristics

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Section: Resultsmentioning

confidence: 99%

Impacts of Enzymatic Modifications of Legume's [i.e., Chickpea (Cicer arietinum) and Lentil (Lens culinaris)] Protein Extracts on Pasta Functional Characteristics"

Saleh,

Ghanem,

Lee

2023

Jordan j. Agr. sci.

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“…When comparing the GI of white rice and colored rice, due to the high number of antioxidant compounds as endogenous phenolic compounds, the observed GI and GL were lower in pigmented rice [39]. Riceberry is one kind of purple rice cultivar that also showed the potential of low-GI product, which is studied by Raungrusmee et al [68]. The colored rice varieties not only have the potential to modulate the digestion behavior, but also to become the promising gluten-free ingredient [69].…”

Section: Polyphenols and Dietary Fibermentioning

confidence: 99%

Insights into Recent Updates on Factors and Technologies That Modulate the Glycemic Index of Rice and Its Products

Ngo,

Kunyanee,

Luangsakul

2023

Foods

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Rice is a staple food and energy source for half the world’s population. Due to its quick digestion and absorption in the gastrointestinal tract, rice is typically regarded as having a high or medium–high glycemic index (GI); however, this can vary depending on the variety, nutrient compositions, processing, and accompanying factors. This report included a table of the glycemic index for rice and rice products in different countries, which could give an overview and fundamental information on the recent GI of different rice varieties. In addition, latest updates about the mechanism effects of rice nutritional profiles and processing techniques on GI were also provided and discussed. The influence of state-of-the-art GI regulation methods was also evaluated. Furthermore, the effectiveness and efficiency of applied technologies were also given. Furthermore, this review offered some aspects about the potential nutraceutical application of rice that food scientists, producers, or consumers might consider. Diverse types of rice are grown under various conditions that could affect the GI of the product. The instinct nutrients in rice could show different effects on the digestion rate of its product. It also revealed that the rice product’s digestibility is process-dependent. The postprandial glucose response of the rice products could be changed by modifying processing techniques, which might produce the new less-digestive compound or the inhibition factor in the starch hydrolysis process. Because of the significant importance of rice, this paper also concluded the challenges, as well as some important aspects for future research.

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Comprehensive review on single and dual modification of starch: Methods, properties and applications

Kumari,

Sit

2023

International Journal of Biological Macromolecules

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Effect of physicochemical modification on granule morphology, pasting behavior, and functional properties of riceberry rice (Oryza Sativa L.) starch

Cited by 6 publications

References 41 publications

Impacts of Enzymatic Modifications of Legume's [i.e., Chickpea (Cicer arietinum) and Lentil (Lens culinaris)] Protein Extracts on Pasta Functional Characteristics"

Impacts of Enzymatic Modifications of Legume's [i.e., Chickpea (Cicer arietinum) and Lentil (Lens culinaris)] Protein Extracts on Pasta Functional Characteristics"

Insights into Recent Updates on Factors and Technologies That Modulate the Glycemic Index of Rice and Its Products

Comprehensive review on single and dual modification of starch: Methods, properties and applications

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