Optimal Operating Conditions to Produce Nutritious Partially Parboiled Brown Rice in a Humidified Hot Air Fluidized Bed Dryer

Rattanamechaiskul, Chaiwat; Soponronnarit, Somchart; Prachayawarakorn, Somkiat; Tungtrakul, Patcharee

doi:10.1080/07373937.2012.709571

Cited by 17 publications

(6 citation statements)

References 24 publications

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“…Higher drying temperature also induced the physicochemical and chemical changes of rice such as pasting properties, flavour and formation of amylose-lipids complex. [14,15] In addition to the moisture-induced stress, the thermal stress is also created from the change of temperature of material during drying, but the magnitude of the thermal stress in the case of rice is significantly smaller than the moisture-induced stress since the value of thermal expansion coefficient is lower than that of hygroscopic expansion coefficient. [16] The known stress distribution inside rice kernels during drying conditions can manage the drying process to reduce the fissured kernel.…”

Section: Introductionmentioning

confidence: 99%

Modeling heat and mass transfer–induced stresses in germinated brown rice kernels during fluidized bed drying

et al. 2015

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A study of stress distribution inside a germinated brown rice (GBR) kernel during drying is important to understand the fissure formation of GBR and hence control the drying process in order to improve the quality of GBR. In this study, a finite element method performed in three dimensions in conjunction with the heat and mass balance of the drying system was developed to describe moisture, temperature and stress distributions inside GBR kernels during fluidized bed drying. The modelling was carried out using the couple of heat and mass transfer and validated with the experimental data at 90-150C.The results of moisture and temperature predictions agreed well with the experiments.During drying, tensile stress occurred at the layers close to surface while compressive stress occurred at the inner portion of a kernel. The tensile and compressive stresses increased to the highest value at about 30 s of drying, corresponding to the highest moisture gradient, and then decreased afterwards. The tensile and compressive stresses were higher at a higher drying temperature. These stress prediction results corresponded Downloaded by [New York University] at 01:36 31 July 2015 2 to the experiments which show more severity of GBR fissuring at higher drying temperatures.

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Section: Introductionmentioning

confidence: 99%

Modeling heat and mass transfer–induced stresses in germinated brown rice kernels during fluidized bed drying

et al. 2015

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“…The degree of V-type crystallinity should be higher at higher degree of starch gelatinization. [42] However, the insignificant difference may be due to the change of chain length of amylase after germination. The amylase chain length is changed from the long to shorter chains, and this provided more difficulty of the complex formation between amylase and lipid, [43] leading to an insignificant increase of V-type crystallinity degree.…”

Section: X-ray Diffraction Pattern and Crystallinitymentioning

confidence: 99%

Effects of Germination Process and Drying Temperature on Gamma-Aminobutyric Acid (GABA) and Starch Digestibility of Germinated Brown Rice

et al. 2014

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In this work, germination method, germination time, and drying temperature were investigated for their effects on gammaaminobutyric acid (GABA) and starch digestibility. The germination method and germination time influenced the GABA and dietary fiber contents as well as starch and glucose, but both factors did not provide a faster hydrolysis of starch for germinated brown rice because of the dietary fiber. When the germinated samples were dried by a hot-air fluidized bed dryer at 130 or 150 C, the GABA content was not decreased and the amylose-lipid complexes occurred. Dissociation temperature of the complexes was given in a range of 100-117 C, which was lower than that of complexes in the non-germinated paddy. Thus, the amylose-lipid complexes in the germinated samples obtained at high temperature lost some crystalline structure when cooked by the boiling method. The corresponding rate of starch hydrolysis or glycemic index of the germinated samples changed insignificantly from that of the shade-dried germinated sample or non-germinated brown rice which was dried in shade.

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“…While brown rice at high temperatures underwent starch gelatinization and was more easily attacked by amylase, V‐type amylose–lipid complexes were also generated that are difficult to be acted upon by digestive enzymes (Rattanamechaiskul et al., 2013). Likewise, the treatment with hot air and humidified hot air resulted in a harder texture and produced V‐type amylose–lipid complexes in brown rice, thus lowering the digestibility of brown rice starch (Rattanamechaiskul et al., 2013).…”

Section: Starch Digestibility Of Wgrmentioning

confidence: 99%

“…The heat treatment (e.g., hot air and steam-cooking) of WGR resulted in an increased content of V-type amylose-lipid complexes, and the subsequent cooling caused amylose chains to associate and rearrange, which increased the interaction between F I G U R E 1 Schematic representation of the structure of rice. For example, paddy rice contains about 20% husk, 70% endosperm, 8% bran, and 2% germ (Van Hoed et al, 2006) F I G U R E 2 Different mechanisms regarding the regulation of glucose and lipid metabolism by WGR and its fermented or germinated products starch chains, thereby slowing down the effect of amylase (Rattanamechaiskul et al, 2013;J. Wu, McClements, Chen, Hu, & Liu, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…High‐pressure treatment disrupted the double helix structure of brown rice starch (H. Wang, Zhu, Ramaswamy, Du, et al., 2021) and superheated‐steam treatment interfered with the long‐ and short‐range structures of brown rice starch (J. Wu et al., 2016), both of which would increase the digestibility of brown rice starch. The heat treatment (e.g., hot air and steam‐cooking) of WGR resulted in an increased content of V‐type amylose–lipid complexes, and the subsequent cooling caused amylose chains to associate and rearrange, which increased the interaction between starch chains, thereby slowing down the effect of amylase (Rattanamechaiskul et al., 2013; J. Wu, McClements, Chen, Hu, & Liu, 2016). These events endow WGR with reduced starch digestibility and glycemic index (GI), which alleviate glycemic burden and glucose and lipid metabolism disorders.…”

Section: Introductionmentioning

confidence: 99%

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Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism

Cheng

Qiao

Zhao

et al. 2022

Comp Rev Food Sci Food Safe

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Nowadays, resulting from disordered glucose and lipid metabolism, metabolic diseases (e.g., hyperglycemia, type 2 diabetes, and obesity) are among the most serious health issues facing humans worldwide. Increasing evidence has confirmed that dietary intervention (with healthy foods) is effective at regulating the metabolic syndrome. Whole grain rice (WGR) rich in dietary fiber and many bioactive compounds (e.g., γ-amino butyric acid, γ-oryzanol, and polyphenols) can not only inhibit starch digestion and prevent rapid increase in the blood glucose level, but also reduce oxidative stress and damage to the liver, thereby regulating glucose and lipid metabolism. The rate of starch digestion is directly related to the blood glucose level in the organism after WGR intake. Therefore, the effects of different factors (e.g., additives, cooking, germination, and physical treatments) on WGR starch digestibility are examined in this review. In addition, the mechanisms from human and animal experiments regarding the correlation between the intake of WGR or its products and the lowered blood glucose and lipid levels and the reduced incidence of diabetes and obesity are discussed. Moreover, information on developing WGR products with the health benefits is provided.

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Optimal Operating Conditions to Produce Nutritious Partially Parboiled Brown Rice in a Humidified Hot Air Fluidized Bed Dryer

Cited by 17 publications

References 24 publications

Modeling heat and mass transfer–induced stresses in germinated brown rice kernels during fluidized bed drying

Modeling heat and mass transfer–induced stresses in germinated brown rice kernels during fluidized bed drying

Effects of Germination Process and Drying Temperature on Gamma-Aminobutyric Acid (GABA) and Starch Digestibility of Germinated Brown Rice

Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism

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