Impact of cooking conditions on the properties of rice: Combined temperature and cooking time

Meng, He; Qiu, Chen; Liao, Zhanghua; Sui, Zhongquan; Corke, Harold

doi:10.1016/j.ijbiomac.2018.05.139

Cited by 62 publications

(42 citation statements)

References 35 publications

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“…Cooking temperature had a more pronounced effect on microscopic structure, particle size, rheological properties and gel texture of rice flours than did cooking time. Although a large body of evidence indicates that cooking temperature and cooking time are the determinant factors in cooking conditions (He, et al, 2018), which of them play a more important role in the properties of rice flour was still unclear. In the current study, we provided results indicating that cooking temperature is the main determinant external reaction factor for the properties of rice flours.…”

Section: Discussionmentioning

confidence: 99%

“…The rice was dehusked and polished using an experimental rice mill to a milling yield of 90–91% and broken kernels were removed. The rice was cooked at 50, 70 or 90 °C for 15, 30 or 45 min according to the method of He et al (). The cooked rice was freeze‐dried, then ground into powder and passed through a 40‐mesh sieve, to obtain pregelatinised waxy rice flour (WRF), low‐amylose rice flour (LARF) and high‐amylose rice flour (HARF).…”

Section: Methodsmentioning

confidence: 99%

“…Operations such as thermal processing, extrusion and postcooking refrigerated storage significantly alter the physical state of starch granules and rice microstructure that could further affect rheological and textural properties of rice flour (Guha & Ali, ). Changes occur in the properties of rice during cooking, for example, water absorption and volume expansion (He et al , ; Li & Gilbert, ). Water absorption in cooked rice is related to cooking time, whereas the volume expansion of cooked rice is influenced by the cooking temperature (Altheide et al , ).…”

Section: Introductionmentioning

confidence: 99%

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Thermal processing of rice grains affects the physical properties of their pregelatinised rice flours

Meng

et al. 2019

Int J of Food Sci Tech

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Summary Waxy, low‐ and high‐amylose rice were cooked at different temperatures (50, 70, 90 °C) for different times (15, 30, 45 min). The microscopic, rheological and gel textural properties of resultant flours were investigated. There was a coarser and discontinuous honeycomb‐like structure with formation of pores in rice flour with greater cooking degree. TGʹmax was positively correlated with cooking temperature and time. As cooking temperature increased, the Gʹ values of pastes first increased and then decreased, whereas the opposite trend was observed for tan δ. Meanwhile, increased cooking temperature was responsible for increases in n values and caused drops in K and hysteresis area. As cooking time increased, the hardness and gumminess of gels from rice cooked were increased at lower temperature, but were decreased at higher temperature. Overall, cooking temperature was more important in determining the processing properties of rice flours than cooking time.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Thermal processing of rice grains affects the physical properties of their pregelatinised rice flours

Meng

et al. 2019

Int J of Food Sci Tech

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“…Likewise, He EC: conventional cooking using an electric rice cooker, L-MC: microwave cooking using low power level, M-MC: microwave cooking using medium power level, and H-MC: microwave cooking using high power level; 1: low water ratio, 2: medium water ratio, and 3: high water ratio. et al [22] mentioned that water absorption in cooked rice was influenced by the cooking temperature. e amount of water uptake by starch granules increased at high temperature due to the effects of the crystalline structure of the granules, the breaking of hydrogen bonds, and the release of amylose and amylopectin into the surrounding area [12].…”

Section: Effect Of Rice-to-water Ratio and Cooking Methods Onmentioning

confidence: 99%

“…us, as the GI was greater than 70, the cooked Riceberry rice was classified as having a high glycemic index. Cooking possibly increased the rate of hydrolysis, and the gelatinized starch of the freshly cooked rice was readily available for the enzymatic attack because cooking increased the space around crystallites through the swelling of starch grains and decreased the continuity in the construction of protein by changing the structure of starch molecules [22,32]. us, cooking using the electric cooker or the microwave oven did not produce a significant change in the GI.…”

Section: Changes In Chemical Compositionmentioning

confidence: 99%

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

Chin

Therdthai

Ratphitagsanti

2020

Journal of Food Quality

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Microwaves have been applied for cooking, warming, and thawing food for many years. Microwave heating differs from conventional heating and may cause variation in the food quality. This study determined the quality of Riceberry rice (Oryza sativa L.) after microwave cooking using various rice-to-water ratios at three power levels (360, 600, and 900 W). The texture of all microwave-cooked samples was in the range 162.35 ± 5.86 to 180.11 ± 7.17 N and was comparable to the conventionally cooked rice (162.03 N). The total phenolic content (TPC) and the antioxidant activity of the microwave-cooked rice were higher than those of the conventional-cooked rice. Microwave cooking appeared to keep the TPC in the range 241.15–246.89 mg GAE/100 g db and the antioxidant activities based on DPPH and ABTS assays in the ranges 134.24–137.15 and 302.80–311.85 mg·TE/100 g db, respectively. Microwave cooking also maintained similar contents of fiber, ash, and total starch to those from conventional cooking. The glycemic index (GI) for all freshly cooked rice samples was not significantly different, and the rice was classified as a high-GI food. Microwave cooking could be recommended as an alternative technique for rice cooking due to its rapid heating regime and the comparable quality and maximized TPC and antioxidant activity of the cooked rice.

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Milling affects rheological and gel textural properties of rice flour

Wen

Qiu

et al. 2019

Cereal Chem

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Background and objective Generally, most milled rice is consumed as cooked grain. Nevertheless, a steady increase in new processes and products involving rice flour as a fundamental ingredient can be observed, which imposes a need for deeper knowledge of the properties of milled rice flours. The objective of this study is to investigate the effects of combinations of milling speed (750, 950, and 1,050 r/min) and milling time (20, 40, and 60 s) on the rheological and gel textural properties of waxy, low‐, and high‐amylose rice of flour. Findings Steady shear rheological measurements revealed that a positive relationship exists between milling revolution (speed × time) and the consistency coefficient values or hysteresis area of rice flour pastes; that is, the more the total milling revolutions, the higher the viscosity and stronger the thixotropic properties. During rheological measurement, waxy and low‐amylose rice flour pastes from milled rice with higher storage moduli and lower the ratio of storage moduli and loss moduli δ exhibited more elastic properties and higher gel strength than those from unmilled rice, indicating that a more rigid structure was formed. As milling speeds and durations increased, the hardness of waxy and low‐amylose rice flour gels increased, but the adhesiveness decreased. Conclusions This study showed that milling speed had more pronounced effects on the extent of change than did milling time regarding steady flow and textural properties. Meanwhile, both milling speed and duration could change the properties of rice flour to different extents. Significance and novelty These findings provided fundamentals for the effects of combinations of milling speed and milling time on the rheological and gel textural properties of the flours produced from waxy, low‐, and high‐amylose rice grains. Moreover, this research may help enable rice millers to produce improved functional rice products with minimal processing by precise control of suitable milling conditions.

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Impact of cooking conditions on the properties of rice: Combined temperature and cooking time

Cited by 62 publications

References 35 publications

Thermal processing of rice grains affects the physical properties of their pregelatinised rice flours

Thermal processing of rice grains affects the physical properties of their pregelatinised rice flours

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

Milling affects rheological and gel textural properties of rice flour

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