Rice

Rosell, Cristina M.

doi:10.1002/9781118792001.ch5

Cited by 8 publications

(7 citation statements)

References 96 publications

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“…This is directly related to gluten in WB and the lack of gluten in CB. As noted before, the volume of gluten-free bread is one of the main obstacles to the acceptability of glutenfree bread [4]. Crumb firmness was also higher for CB and although statistically significant, the difference was not excessively higher.…”

Section: Technological Evaluation Of Breadmentioning

confidence: 51%

“…The specific organoleptic, volumetric, texture and taste characteristics of gluten-free bread and bread and crust characteristics, are the biggest manufacturing challenges. Acceptance of gluten-free bread is not only problematic from an industry perspective, but the product has also been shown to have a shorter shelf life [4]. There is a need to look for alternatives to improve the recipes and quality of gluten-free bread because, in addition to the factors above, the type and variety of gluten-free raw materials used to produce GF bread can certainly affect the properties of the product.…”

Section: Introductionmentioning

confidence: 99%

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Consumer Perception, Nutritional, and Technological Properties of Bread Made with Chickpea Flour

Aguirre¹,

Khori²,

Borneo³

2023

Recent Prog Nutr

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Celiac disease (CD) is one of the most common intestinal diseases in humans today. The only "cure" for this disease is a strictly gluten-free diet. Bread is a highly accepted food product. But, bread is a product that owns its technological properties to the presence of gluten. Bread without gluten has different texture, palatability, and sensorial properties. Therefore, new products are needed to solve this problem. Chickpeas are an inexpensive source of protein for making gluten-free baked goods. In this study, we explored a gluten-free bread formula made with chickpea flour and examined the consumer profile of chickpea bread and its nutritional and technical properties. Results showed that chickpeas could be an alternative raw material for meeting the consumer needs of people who need (or prefer) gluten-free products/diets.

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Section: Technological Evaluation Of Breadmentioning

confidence: 51%

Section: Introductionmentioning

confidence: 99%

Consumer Perception, Nutritional, and Technological Properties of Bread Made with Chickpea Flour

Aguirre¹,

Khori²,

Borneo³

2023

Recent Prog Nutr

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“…Oryza sativa, mostly cultivated and traded worldwide, can be classified into 3 types, which are Japonica, Javanica and Indica (Agricultural Research and Development Agency, 2016). Japonica rice, cultivated in the Northern, Eastern and Central of China, Japan and Korea, has short and spherical grains, low amylose content, moist and sticky texture after cook (Ricepedia, 2016;Rosell and Gómez, 2014). Javanica rice, cultivated in Indonesia, Philippines, Taiwan and Japan, has long, broad and large kernel, low amylose content and low productivity (Agricultural Research and Development Agency, 2016;Lu and Collado, 2010;Matsuzaki, 1995;Ricepedia, 2016).…”

Section: Ricementioning

confidence: 99%

“…Javanica rice, cultivated in Indonesia, Philippines, Taiwan and Japan, has long, broad and large kernel, low amylose content and low productivity (Agricultural Research and Development Agency, 2016;Lu and Collado, 2010;Matsuzaki, 1995;Ricepedia, 2016). Indica rice, widely planted in Thailand, Vietnam, India, Bangladesh and Pakistan, has long and slender grain, high amylose content, drier and harder texture compared to japonica rice after cook (Juliano, 2005;Lu and Collado, 2010;Ricepedia, 2016;Rosell and Gómez, 2014).…”

Section: Ricementioning

confidence: 99%

“…Amylose content exerts an effect on cooking quality, eating quality, water absorption, volume expansion and texture quality, such as hardness and stickiness of rice (Arendt and Zannini, 2013;Juliano, 1985Juliano, , 2003Zhou et al, 2002b). Amylopectin is a much larger molecule (Park et al, 2013;Rosell and Gómez, 2014). Amylopectin comprises α -(14) -linkages D -glucosyl chains and has branches with α -(16) -linkages (Arendt and Zannini, 2013;Buléon et al, 1998).…”

Section: Starchmentioning

confidence: 99%

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Predictive model for stored rice qualities using near-infrared spectroscopy

Jungtheerapanich

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The objectives of this research are to study aging of high and low amylose rice during storage at different temperatures and explain the changes by kinetic model and to develop the predictive models between rice properties and NIR spectra in the diffuse-reflectance mode during storage at different temperatures. The samples used in this research included three varieties of low amylose rice, i.e. Khao Dawk Mali 105, Pathumthani 1 and Rice Department (RD) 45 and three varieties of high amylose rice, i.e. RD 47, Chai Nat 1 and Phitsanulok 2. Paddy rice in plastic woven sacks was stored at ambient temperature (30 ºC±2 ºC) and chilled temperature (8 ºC ±2 ºC) for 9 and 18 months, respectively. The qualities determined during storage were paddy property, milling quality, cooking qualities, cooked rice properties and rice flour properties. Some qualities of all six rice varieties; namely fat content, fiber content, ash content, carbohydrate content, enthalpy of gelatinization of rice flour, whiteness index, springiness and cohesiveness of cooked rice, varied in a narrow range. However, low amylose rice varieties had lower protein content, amylose content, pasting temperature, setback, melting enthalpy of amylose/lipid complex of rice flour, head rice yield, solid loss, hardness, gumminess and chewiness of cooked rice but higher water uptake, peak viscosity, breakdown, onset temperature, peak temperature, conclusion temperature and gelatinization temperature range of rice flour as well as adhesiveness of cooked rice. Aging led to an increase in head rice yield, minimum cooking time, water uptake, volume expansion ratio, hardness, cohesiveness, springiness, gumminess and chewiness of cooked rice and pasting temperature of rice flour and a decrease in whiteness index of rice grain, solid loss, peak viscosity and breakdown of rice flour and adhesiveness of cooked rice. Thermal properties and MW distribution pattern of rice flour protein slightly changed during storage. The rate of changes for all rice varieties stored at 8 ºC was lower than that at 30 ºC. Principal Component Analysis (PCA) of all observed variables classified the samples into three groups; low amylose rice (Khao Dawk Mali 105, Pathumthani 1 and RD 45, high amylose rice (RD 47 and Phitsanulok 2), and high amylose Chai Nat 1. The predictive models between rice properties and NIR spectra in the diffuse-reflectance mode were produced using partial least square (PLS) regression. Only 14 parameters, i.e. head rice yield, minimum cooking time, solid loss, water uptake, volume expansion ratio, pasting temperature, peak viscosity, breakdown and setback of rice flour, hardness and adhesiveness of cooked rice, onset temperature, peak temperature and conclusion temperature of rice flour, could be used to develop good prediction models (R2 > 0.7). The first-order fractional conversion kinetic model reasonably explained the changes of nine variables, i.e. solid loss, water uptake and volume expansion ratio of cooked rice, pasting temperature, peak viscosity, breakdown and setback of rice flour, hardness and adhesiveness of cooked rice, during aging at 30 oC (R2 ≥ 0.7). Changes in rice qualities during aging at 8 oC were marginal, thus could not be explained by kinetic models.

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Study on the correlation between aroma compounds and texture of cooked rice: A case study of 15 Japonica rice species from Northeast China

Ye,

Guan,

Zhang

et al. 2024

Cereal Chem

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Background and ObjectivesThe texture and aroma of cooked rice are two key properties that determine its eating quality (EQ), but the correlation between them needs to be clarified. To better reveal the relationship between the two, 15 japonica rice samples from Northeast China were selected. The sensory evaluation method was used to evaluate rice's EQ intuitively. Then, the texture analyzer and gas chromatography‐olfactometry‐mass spectrometry (GC‐O‐MS) were used to analyze the texture and aroma characteristics of cooked rice. Finally, a Pearson correlation analysis was conducted to examine the relationship between the sensory evaluation results, aroma compounds, and texture of the cooked rice.FindingsThe sensory evaluation scores in the Jilin and Liaoning regions were higher than those in the Heilongjiang region. The hardness, cohesiveness, and chewiness of cooked rice in the Jilin region were lower than those in the Heilongjiang and Liaoning regions. The sample in Heilongjiang had the highest content of aroma compounds, but it was inversely proportional to the odor score in the sensory evaluation. Pearson correlation analysis showed that hexanal, (E)‐2‐heptenal, octanal, and (E)‐2‐octenal were negatively correlated with cooked rice hardness, while hexanal, octanal, and (E)‐2‐dodecenal were positively correlated with cohesiveness.ConclusionAroma compounds and texture jointly determine the EQ of cooked rice, and a certain correlation exists between the two. Therefore, it is feasible to develop rice products with good texture and aroma based on this correlation.

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Rice

Cited by 8 publications

References 96 publications

Consumer Perception, Nutritional, and Technological Properties of Bread Made with Chickpea Flour

Consumer Perception, Nutritional, and Technological Properties of Bread Made with Chickpea Flour

Predictive model for stored rice qualities using near-infrared spectroscopy

Study on the correlation between aroma compounds and texture of cooked rice: A case study of 15 Japonica rice species from Northeast China

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