Effects of heating media and operating conditions on drying kinetics and quality of germinated brown rice

Srisang, Naruebodee; Varanyanond, Warunee; Soponronnarit, Somchart; Prachayawarakorn, Somkiat

doi:10.1016/j.jfoodeng.2011.06.030

Cited by 55 publications

(42 citation statements)

References 20 publications

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“…Wells had a significantly higher (P < 0.001) percentage of brokens for brown rice and all germination durations, and soaking alone significantly increased the brokens percentage (P < 0.0001) ( Table I). This finding agrees with previous studies, which reported increased fissured kernels in germinated jasmine rice after 20 h (Cheevitsopon and Noomhorm 2011) and 36 h of germination (Srisang et al 2011). During germination, the percentage of brokens remained relatively unchanged for Jupiter but increased significantly after 26 h for Wells.…”

Section: Resultssupporting

confidence: 93%

Effects of Germination Duration on Milling, Physicochemical, and Textural Properties of Medium‐ and Long‐Grain Rice

et al. 2015

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Cereal Chem. 93(1):39-46Germinated brown rice is popular in Asia for its increased g-aminobutyric acid (GABA) content and sweeter and softer texture compared with conventional brown rice. However, most studies investigated germinated rice properties on medium-grain or aromatic rice. The objective of this study was to compare differences between a medium-grain (Jupiter) and a long-grain (Wells) rice under similar germination conditions on their milling, physicochemical, and textural properties over the course of germination. Rough rice was soaked in water at 25°C for 12 h and then incubated at 30-34°C for four germination durations. Wells had a higher breakage percentage and a greater weight decrease than Jupiter during germination. Wells had a significantly lower GABA content before germination and at the first two germination durations than Jupiter, but the GABA content in Wells significantly increased at the third germination duration to become significantly higher than that of Jupiter. There were no significant changes in gelatinization temperatures and pasting properties of germinated rice from both cultivars at different germination durations. The cooked rice hardness from Wells decreased at the longest germination duration, whereas Jupiter showed a more significant decrease in cooked rice stickiness from germination. The results demonstrate that the impacts of germination on physical, chemical, and textural properties of rice were affected by grain type and germination

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Section: Resultssupporting

confidence: 93%

Effects of Germination Duration on Milling, Physicochemical, and Textural Properties of Medium‐ and Long‐Grain Rice

et al. 2015

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“…As the processing temperature increased, the RC of the A-type crystal structure significantly decreased. The result was consistent with several other studies [22]. The [40].…”

Section: X-ray Diffraction Analysissupporting

confidence: 94%

“…After thermal processing, increases in gelatinization temperatures including T o , T p , and T c were observed. These results were consistent with several previous studies [19,22]. The formation of amylose-lipid complexes, as shown by XRD (Fig.…”

Section: Thermal Properties Of Rice Flourssupporting

confidence: 94%

High-temperature air-fluidization-induced changes in the starch texture, rheological properties, and digestibility of germinated brown rice

Shi

et al. 2017

Starch - Stärke

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Germinated brown rice (GBR) is rich in nutrients, but its rapid starch digestibility after germination is not conducive to human health. Thermal treatment has been proven to be an efficacious approach to reduce the digestibility of starch. In this study, a high‐temperature air fluidization (HTAF) treatment was employed, and its effects on the starch texture, rheological properties, and in vitro digestibility of GBR at 110–150°C were investigated. The results indicated that starch gelatinization played a major role in altering the properties of GBR in thermal processing. During thermal treatment, starch gelatinization partially occurred, and the connection between the chemical bonds became loose, as determined by differential scanning calorimetry (DSC) and Raman spectroscopy, respectively. Accordingly, the crystal structure of GBR changed from A‐type to A + V‐type as determined by X‐ray diffraction (XRD). Meanwhile, the pasting viscosity and gelatinization temperature of GBR increased significantly. Furthermore, changes in the crystal properties, granule structure, and gelatinization of the starch induced a reduction in the digestibility of GBR. After HTAF treatment at 110, 130, and 150°C, the SDS levels of GBR increased by 5.70, 7.76, and 8.91%, and those of RS increased by 4.03, 7.97, and 11.61%, respectively, whereas those of RDS decreased by 9.73, 16.73, and 20.52%, respectively.

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“…This was consistent to the decrease in enthalpy of starch gelatinisation (Table 1). For the Vtype crystalline structure, it indicated the amylose-lipid complex that was possibly formed during the starch gelatinisation (Srisang et al, 2011). The degree of Vtype crystallinity was dependent on annealing of amorphous into crystalline structure, amylose content, lipid content (Derycke et al, 2005) and drying media.…”

Section: Effect Of Drying Condition On X-ray Diffraction Pattern and mentioning

confidence: 99%

Effect of combined microwave‐hot air drying and superheated steam drying on physical and chemical properties of rice

Horrungsiwat

Therdthai

Ratphitagsanti

2016

Int J of Food Sci Tech

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Summary Jasmine rice (Oryza sativa L.) was subjected to two drying operations: combined microwave‐hot air drying (MHA) at initial power intensity of 3, 4 and 6 W g−1 and superheated steam drying (SHS) at 300 °C and 400 °C. During drying, kinetic rate constants of SHS were significantly higher than those of MHA. Both drying operations could decrease enthalpy of starch gelatinisation from 9.28 J g−1 to 1.64–6.17 J g−1, increase gelatinisation extent to 33.51–82.33%, decrease crystallinity from 28.87% to 18.15–21.33%, improve scavenging ability of 1,1‐diphenyl‐2‐picrylhydrazyl, increase ferric reducing antioxidant power and increase hardness of cooked rice from 5.66 N to 5.83–6.55 N, depending on microwave power and drying medium temperature. However, taste profiles and liking scores were comparable to the regular brown rice. Therefore, MHA and SHS operations could be potentially used for reducing drying process and promoting antioxidant activity.

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Effects of heating media and operating conditions on drying kinetics and quality of germinated brown rice

Cited by 55 publications

References 20 publications

Effects of Germination Duration on Milling, Physicochemical, and Textural Properties of Medium‐ and Long‐Grain Rice

Effects of Germination Duration on Milling, Physicochemical, and Textural Properties of Medium‐ and Long‐Grain Rice

High-temperature air-fluidization-induced changes in the starch texture, rheological properties, and digestibility of germinated brown rice

Effect of combined microwave‐hot air drying and superheated steam drying on physical and chemical properties of rice

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Effects of heating media and operating conditions on drying kinetics and quality of germinated brown rice

Cited by 55 publications

References 20 publications

Effects of Germination Duration on Milling, Physicochemical, and Textural Properties of Medium‐ and Long‐Grain Rice

Effects of Germination Duration on Milling, Physicochemical, and Textural Properties of Medium‐ and Long‐Grain Rice

High-temperature air­-fluidization-induced changes in the starch texture, rheological properties, and digestibility of germinated brown rice

Effect of combined microwave‐hot air drying and superheated steam drying on physical and chemical properties of rice

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High-temperature air-fluidization-induced changes in the starch texture, rheological properties, and digestibility of germinated brown rice