The swallowing threshold and starch hydrolysis of cooked rice with different moisture contents for human mastication

Chen, Liding; Lv, Boya; Zhang, Xiao-Ai; Xu, Yufen; Wu, Peng; Zhou, Weibiao; Chen, Xiao

doi:10.1016/j.foodres.2022.111677

Cited by 12 publications

(1 citation statement)

References 40 publications

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“…Water contents of 64.5-66.5% were determined for cooked rice of ve Korean cultivars in a study where rice cooker was used[38]. Chen et al[39] measured water content of cooked rice as 52.0-73.4%, and they conducted cooking in boiling water in a rice cooker without discard of any water. Zhang et al[40] reported 63.25% water content for cooked rice prepared with rice cooker without discarding cooking water.…”

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A Comparative Analysis of Sensory Properties, Flavour Profiles, and Fatty Acids in Three Popular Turkish Rice Varieties

Pirnia,

Dağıstan,

Sarıkaya

et al. 2024

Preprint

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Rice dish is a complex food item with different dimensions affected by variety, cooking technique, and presence of other ingredients together with their interactions. In this study, rice dishes were prepared with Baldo, Osmancik, and Cammeo rice varieties, and with butter, olive oil, margarine, and sunflower oil by Salma and Pilaf cooking techniques. Samples prepared with Osmancik-Salma method-olive oil (O-S-O), Baldo-Pilaf method-olive oil (B-P-O), and Cammeo-Salma method-olive oil (C-S-O) were the top three dishes in terms of overall acceptability scores. Squalene, limonene, isopropyl myristate, cyclotetradecane, acetic acid, acetol, and nonanal were detected volatiles in rice dishes. Methyl oleate, methyl palmitate, methyl linoleate, methyl stearate, methyl palmitoleate, methyl linolenate, and methyl eicosanate were the common fatty acid components in rice dishes and olive oil. Methyl benzoate and benzaldehyde were quantified in the samples with Salma technique but not in the sample cooked with Pilaf method. Complicated chemical reactions among rice components like Maillard reaction, caramelization reaction, lipid oxidation, thermal degradation, enzymatic/non-enzymatic hydrolysis are closely associated to the cooked rice aroma development. This study is the first study to investigate volatiles, and fatty acid derived compounds of rice dishes cooked with Baldo, Osmancik, and Cammeo varieties with Salma and Pilaf procedure accompanied with sensory evaluation.

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confidence: 99%

A Comparative Analysis of Sensory Properties, Flavour Profiles, and Fatty Acids in Three Popular Turkish Rice Varieties

Pirnia,

Dağıstan,

Sarıkaya

et al. 2024

Preprint

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Comparing mass transfer and reaction rate kinetics in starch hydrolysis during food digestion

Sun,

Zhou,

Zhong

et al. 2024

Applied Research

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This study demonstrates evidence that the mass transfer process of an enzyme (a biocatalyst) is the rate‐limiting step in the starch hydrolysis reaction during food digestion. The significance of this work has been to compare the reaction rate of starch hydrolysis by salivary enzymes with the mass transfer rate of rate‐limiting enzymes. This research has applied mass transfer and reaction engineering theory in a quantitative study of starch hydrolysis, and a dimensionless group, the Damköhler number (Da), has been calculated based on glucose measurements from a beaker and stirrer system. The values of the Da number in this study (0.3‐19) indicate that both the time constant for mass transfer and the time constant for reaction are significant parameters. SEM (Scanning Electron Microscopy) images emphasize that compression (simulated mastication) helps to break the plant cell wall of starch. Mass‐transfer resistance needs to be considered during food digestion studies. The Da numbers are significantly affected by both compression forces (internal mass‐transfer coefficients) and stirrer speeds (external mass‐transfer coefficients) in this beaker and stirrer system.This article is protected by copyright. All rights reserved.

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A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye

Pirnia,

Dagıstan,

Sarıkaya

et al. 2024

Food Biophysics

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The swallowing threshold and starch hydrolysis of cooked rice with different moisture contents for human mastication

Cited by 12 publications

References 40 publications

A Comparative Analysis of Sensory Properties, Flavour Profiles, and Fatty Acids in Three Popular Turkish Rice Varieties

A Comparative Analysis of Sensory Properties, Flavour Profiles, and Fatty Acids in Three Popular Turkish Rice Varieties

Comparing mass transfer and reaction rate kinetics in starch hydrolysis during food digestion

A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye

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