Water penetration into rice grains during soaking observed by gradient echo magnetic resonance imaging

Horigane, Akemi K.; Takahashi, Hajime; Maruyama, Sachio; Ohtsubo, Ken’ichi; Yoshida, Mitsuru

doi:10.1016/j.jcs.2006.07.014

Cited by 96 publications

(47 citation statements)

References 28 publications

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“…The confirmed samples were justifies the expansion of this product's market along the past years. In spite of these beneficial effects, some changes due to the processing are undesirable, such as the development of unpleasant taste, texture, and color in the opinion of traditional white rice consumers (HORIGANE et al, 2006;LAMBERTS et al, 2008). Another possibility to consider is the migration of contaminants during the rice grain soak (COELHO; BADIALE-FURLONG; ALMEIDA, 1999;BADIALE-FURLONG, 2005;).…”

Section: Resultsmentioning

confidence: 99%

Parboiled rice: chemical composition and the occurrence of mycotoxins

Dors

Bierhals

Badiale‐Furlong

2011

Ciênc. Tecnol. Aliment.

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Section: Resultsmentioning

confidence: 99%

Parboiled rice: chemical composition and the occurrence of mycotoxins

Dors

Bierhals

Badiale‐Furlong

2011

Ciênc. Tecnol. Aliment.

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“…To study the migration, dissolution or penetration of different liquids into solid food, other singular approaches were proposed, such as a special assembly to study the movement of lipids within a mass of chocolate product [79]; a device to observe the penetration of water into rice grains in the same MR tube [80] or a probe adapted to observe internal hollows in cooked grains [81]. Furthermore, to observe extruded starch, Horvat et al made a negative image with the sample immersed in cyclohexane to clearly visualise the walls and pores of the processed snack [82].…”

Section: Mri Sample Preparationmentioning

confidence: 99%

Foodomics imaging by mass spectrometry and magnetic resonance

et al. 2016

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This work explores the use of advanced imaging MS (IMS) and magnetic resonance imaging (MRI) techniques in food science and nutrition to evaluate food sensory characteristics, nutritional value and health benefits. Determining the chemical content and applying imaging tools to food metabolomics offer detailed information about food quality, safety, processing, storage and authenticity assessment. IMS and MRI are powerful analytical systems with an excellent capability for mapping the distribution of many molecules, and recent advances in these platforms are reviewed and discussed, showing the great potential of these techniques for small molecule-based food metabolomics research.

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“…According to the nuclear magnetic resonance study by Horigane et al (2006) of the moisture distribution of rice grains during water absorption, 45 _ 60 min was required for complete water absorption in polished 'Koshihikari', with a polishing efficiency of 90% . This is in keeping with the results of our experiments.…”

Section: Properties Of Rice Flour Milled With Water Obtained With Shortmentioning

confidence: 99%

Characterization of Rice Flour Milled with Water and Effects of Soaking Conditions

Kijima

Katumi

Takasago

et al. 2015

FSTR

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High-moisture rice flour was prepared by soaking polished rice in water, which was then ground in an electric ceramic mill and dehydrated by centrifugation. The yield of rice flour milled with water became largely constant with soaking times of 30 min or more at room temperature, and near-constant moisture content was reached with soaking for 50 min or more. The size of most rice flour milled with water particles was around 6 µm, and was not greatly influenced by soaking time or temperature. Starch damage rate was suppressed to an extremely low value of less than 2% with soaking for 50 min or more at room temperature. Investigation of the effect of soaking temperature revealed that there was a positive correlation between soaking temperature and starch damage rate. It is therefore not advisable to raise the soaking temperature above room temperature when milling rice with water.

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Water penetration into rice grains during soaking observed by gradient echo magnetic resonance imaging

Cited by 96 publications

References 28 publications

Parboiled rice: chemical composition and the occurrence of mycotoxins

Parboiled rice: chemical composition and the occurrence of mycotoxins

Foodomics imaging by mass spectrometry and magnetic resonance

Characterization of Rice Flour Milled with Water and Effects of Soaking Conditions

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