Molecular causes for the effect of cooking methods on rice stickiness: A mechanism explanation from the view of starch leaching

Li, Hongyan; Lei, Ningyu; Yan, Shu; Gao, Muyao; Yang, Jingyuan; Wang, Jing; Sun, Baoguo

doi:10.1016/j.ijbiomac.2019.01.113

Cited by 27 publications

(10 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The change of textural properties of microwave‐cooked rice may be related to a decrease in the degree of starch gelatinization. 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).…”

Section: Impact Of Microwave Treatment Technology On Food Texturementioning

confidence: 99%

Impact of different microwave treatments on food texture

Kutlu

Pandiselvam

Saka

et al. 2021

Journal of Texture Studies

View full text Add to dashboard Cite

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.

show abstract

Section: Impact Of Microwave Treatment Technology On Food Texturementioning

confidence: 99%

Impact of different microwave treatments on food texture

Kutlu

Pandiselvam

Saka

et al. 2021

Journal of Texture Studies

View full text Add to dashboard Cite

show abstract

“…Amylose is the dominant starch, with a content ranging from 2% to 34% and a molecular weight of 1.68 × 10 5 Da, which is similar to that of corn and rice (Li et al, 2018;Li et al, 2020a). In contrast, the amylopectin fractions are larger than those of other common cereals (Li et al, 2019a, Li et al, 2020b. Variation in amylose and amylopectin proportion along with the properties associated with the amylopectin molecule may greatly determine the health features and product quality.…”

Section: Starchmentioning

confidence: 99%

The utilization of oat for the production of wholegrain foods: Processing technology and products

Mao

et al. 2021

Food Frontiers

Self Cite

View full text Add to dashboard Cite

Globally, oat is one of the most important but underutilized cereal grains. Oat grain is a health‐beneficial cereal crop with a high content of multiple nutrient substances. The desire of consumers for health has led to the exploration of functional ingredients and novel food‐processing techniques for oat grain. This review first evaluates the nutrient composition of oats, with a specific emphasis on oat starch, β‐glucans, proteins, and phenolics, which is an explanation for the health potential in terms of nutrition. Recently, oat grain has been used to develop functional foods and beverages and as an ingredient incorporated into other foods. Then, the processing methods of oat‐based foods in various physical formats, such as whole grain, flakes, and flour, are systematically summarized. In addition, the effects of bran and β‐glucan as food ingredients on the sensory and nutritional quality of products are also discussed. Finally, this review highlights the effects of interactions between β‐glucan, used as a potential natural multifunctional additive in food applications, and different components on the processing and nutritional properties of oat products. The objective of this review is to synthesize knowledge in the field to provide a comprehensive understanding of the nutritional composition and processing methods of oats and to demonstrate interactions between different components, thereby further benefiting the development of oats in food systems as a functional component and food additive to improve food quality, safety, and health functions.

show abstract

“…Hardness is positively related to the amylose content [27], and gumminess is markedly related to the amylopectin content in the leachate produced by cooking the rice [31], especially the high proportion of short-chain amylopectin [27]. However, in our study, the more profound increase in hardness and decline in gumminess for 0-12 months of storage under EN treatments seemed to have little connection to the changes in the chemical components alone Data (mean ± standard deviation, n = 9) with different letters are significantly different (p < 0.05).…”

Section: Eating Qualitymentioning

confidence: 99%

Nitrogen fertilizer application rate impacts eating and cooking quality of rice after storage

et al. 2021

View full text Add to dashboard Cite

The effect of nitrogen fertilizer application on the quality of rice post-storage is not well understood. The eating and cooking quality (ECQ) of rice treated with 0 (CK, control), 160 (IN, insufficient nitrogen), 260 (AN, adequate nitrogen), and 420 (EN, excessive nitrogen) kg N/ha was analyzed over 12 months of storage. Results showed that the rate of nitrogen fertilizer application had no significant impact on the changes in taste value during storage. However, EN application significantly increased the hardness (p < 0.05), reduced the gumminess (p < 0.05), and delayed the decline in the viscosity of rice paste by two months after one-year storage, compared with other treatments. In conclusion, although EN application resulted in an inferior texture of rice, it delayed the quality change by two months during storage. It was demonstrated that a rational nitrogen application rate (0–260 kg N/ha) for rice cultivation is particularly important to obtain high ECQ; however, EN may be beneficial for the stability of the ECQ during storage.

show abstract

Molecular causes for the effect of cooking methods on rice stickiness: A mechanism explanation from the view of starch leaching

Cited by 27 publications

References 20 publications

Impact of different microwave treatments on food texture

Impact of different microwave treatments on food texture

The utilization of oat for the production of wholegrain foods: Processing technology and products

Nitrogen fertilizer application rate impacts eating and cooking quality of rice after storage

Contact Info

Product

Resources

About