MR imaging and diffusion studies of soaked rice

Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant

“…The leached anthocyanins and other water‐soluble phenolic compounds in the soaking water accounted for 18%–51% and 6%–22%, respectively, with the varying concentrations depending on the pigmented rice cultivar. As a result, the soaking process could be the initial step for loss of bioactive components in pigmented grain due to migration of soaking water toward embryo regions and then infiltrated into the aleurone layer and other internal tissues (Hong et al, ). This could generate expansion of cell‐matrix structure and cracks inside soaked rice, resulting in anthocyanins and other hydrophilic phenolic substances, those mainly located in aleurone layer, could be easily liberated into soaking water (Hong et al, ; Yamuangmorn et al, ).…”

“…As a result, the soaking process could be the initial step for loss of bioactive components in pigmented grain due to migration of soaking water toward embryo regions and then infiltrated into the aleurone layer and other internal tissues (Hong et al, ). This could generate expansion of cell‐matrix structure and cracks inside soaked rice, resulting in anthocyanins and other hydrophilic phenolic substances, those mainly located in aleurone layer, could be easily liberated into soaking water (Hong et al, ; Yamuangmorn et al, ). Earlier publications have noted a similar finding when investigating the impact of the soaking process on the leaching of phenolic compounds from legumes and their antioxidant activities (Siah et al, ; Xu & Chang, ).…”

The breakage susceptibility of raw and parboiled rice: A review

“…These MC gradients cause stresses in the grain which may result in fissuring (Desikachar and Subrahmanyan, 1961;Genkawa et al, 2011;Juliano et al, 1993;Perez et al, 2011Perez et al, , 2012Srinivas et al, 1978;Swamy and Bhattacharya, 2009). The water migration and distribution inside rice kernels has been monitored by magnetic resonance imaging (Hong et al, 2009;Horigane et al, 2006). When the induced fissures do not disappear upon heating, the HRY of parboiled rice may be lower than that of its raw counterpart.…”

Modeling calcium and water intake in threshed corn grain during thermo-alkaline treatment

“…The diffusion coefficient of water during the soaking of some cereal grains has been determined by moisture analysis in various temperature ranges, by fitting theoretical diffusive models to the experimental data. Studies of the diffusion problem have been reported in rice (Suzuki et al, 1977;Bakshi and Singh, 1980;Bello et al, 2004;Kashaninejad et al, 2007;Bakalis et al, 2009;Hong et al, 2009) chickpeas (Sayar et al, 2001;Sabapathy et al, 2005;Gowen et al, 2007;Yildirim et al, 2011), wheat (Becker, 1960), and corn (Ramos et al, 2004). Although it is not easy to compare and systematically organize these results, the values of the diffusion coefficients are reported in the range of 10 À11 and 10 À10 m 2 /s, the process temperature and the cereal type have an important influence in these values.…”