Functions of Gum Arabic and Soybean Soluble Polysaccharide in Cooked Rice as a Texture Modifier

Ishihara, Sayaka; Nakauma, Makoto; Funami, Takahiro; Nakaura, Yoshiko; Inouchi, Naoyoshi; Nishinari, Katsuyoshi

doi:10.1271/bbb.90605

Cited by 14 publications

(4 citation statements)

References 28 publications

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“…In addition, a peak in the cohesive force between food fragments has also been reported to coincide with swallowing initiation 24 . Although these properties are thought to determine the swallowing initiation perceived by participants, 25 it remains unknown how swallowing is triggered. For example, it is unclear whether the swallowing threshold depends on sensory inputs to the swallowing CPG or higher centres such as the swallowing cortical area, 26 and whether this differs between individuals.…”

Section: Introductionmentioning

confidence: 99%

Inter‐individual variation of bolus properties in triggering swallowing during chewing in healthy humans

Maeda

Takei

Ito

et al. 2020

J of Oral Rehabilitation

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Background There is a wide variation of chewing behaviours even in healthy humans. The present study was aimed to clarify how the rheological properties of the bolus during chewing are different among individuals. We also investigated whether the swallowing threshold was consistent among the individuals and whether the difference in the bolus properties at the swallowing affected swallowing movement. Methods Twenty‐nine healthy volunteers were asked to ingest 8 g of steamed rice. Based on the chewing duration defined by the time until first swallow, participants were asked to chew the food and then either spit it out or swallow it at 50%, 100% and 150% of chewing duration. In seven volunteers, the maximum bite force was measured. Results The hardness of the bolus gradually decreased throughout recording. Although the chewing duration varied widely, there was a significant negative correlation between time and hardness, regardless of the difference in individual chewing duration. The cohesiveness of the bolus was unchanged at the 100% time point, followed by a slight but significant increase. There was no significant correlation between the chewing duration and adhesiveness of the bolus. Swallowing‐related bursts of Supra and Infra EMGs were not related to the chewing duration or bolus properties, and chewing duration did not affect swallowing function. Conclusion The current results suggest that the bolus properties such as the hardness and cohesiveness during chewing are just dependent on the chewing duration and the difference in the bolus properties does not affect the swallowing initiation and movement.

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Section: Introductionmentioning

confidence: 99%

Inter‐individual variation of bolus properties in triggering swallowing during chewing in healthy humans

Maeda

Takei

Ito

et al. 2020

J of Oral Rehabilitation

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“…For SA, the interaction between SA and starch or gluten protein may lead to textural properties modifications (Hong et al, 2021;Wang et al, 2010). SP was also found to increase the hardness of cooked rice by absorbing water by Ishihara et al, 2010. This variance could be explained by the rheological qualities of dough partly.…”

Section: Texture Propertiesmentioning

confidence: 98%

Baking characteristic improvement and starch retrogradation inhibition of Chinese pancakes by hydrocolloids

Chen

Zhang

et al. 2022

Food Processing Preservation

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With multiple layers and certain thicknesses, Chinese pancakes are similar to flatbread. Additionally, these are known as "Qian Ceng Bing" in China. Like other high-starch staple foods such as bread, steamed rice cakes, and cooked noodles, Chinese pancakes are prone to starch retrogradation during storage, resulting in a hard texture (Dong & Karboune, 2021; Eckardt et al., 2013; Liu, Zhang, Devahastin, et al., 2020). Although reheatingChinese pancakes helps to increase their acceptability, recovering it to fresh state quality is tough. In particular, the hectic life made microwave ovens a popular tool for reheating food, however, microwaves are not conducive to heating Chinese pancakes uniformly based on the movement of polar molecules and conductive ions, which can easily lead to hardening problems and is not conducive to restoring the quality of Chinese pancake after reheating (Albert et al., 2012;Mizrahi, 2012;Zhang et al., 2006). Therefore, limiting the starch regeneration of Chinese pancakes during storage and improving their quality after reheating are important steps in promoting the commercial sale and popularization of Chinese pancakes.Hydrocolloids have been studied for their ability to prevent starch regeneration by enhancing water retention and limiting water

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“…Well-described granule features, such as equatorial grooves, channels, cracks, and growth rings were documented and related to both the internal and external observations. Ishihara et al [39] used CLSM to visualize the degree of starch gelatinization and the distribution of gum Arabic and soybean soluble polysaccharide in the starch/polysaccharide composite system using fluorescein isothiocianate and rhodamine B as fluorescent dye. The aim of their work was to improve the quality, overall palatability and commercial value of rice-based food products by using novel texture modifiers.…”

Section: Starch-based Productsmentioning

confidence: 99%

Applications of Confocal Laser Scanning Microscopy (CLSM) in Foods

Cardona¹,

Iriart²,

Herrera³

2013

Confocal Laser Microscopy - Principles and Applications in Medicine, Biology, and the Food Sciences

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Functions of Gum Arabic and Soybean Soluble Polysaccharide in Cooked Rice as a Texture Modifier

Cited by 14 publications

References 28 publications

Inter‐individual variation of bolus properties in triggering swallowing during chewing in healthy humans

Inter‐individual variation of bolus properties in triggering swallowing during chewing in healthy humans

Baking characteristic improvement and starch retrogradation inhibition of Chinese pancakes by hydrocolloids

Applications of Confocal Laser Scanning Microscopy (CLSM) in Foods

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