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Effects of starch gelatinisation and water migration on the hardness of parboiled rice.

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Title: Effects of starch gelatinisation and water migration on the hardness of parboiled rice.
Authors: Xu, Minghao1 (AUTHOR), Cheng, Danyang1 (AUTHOR), Cui, Gengjie1 (AUTHOR), Wen, Yangyang2 (AUTHOR), Li, Hongyan1 (AUTHOR) hongyan.li@btbu.edu.cn, Wang, Jing1 (AUTHOR), Sun, Baoguo1 (AUTHOR)
Source: International Journal of Food Science & Technology. Nov2024, Vol. 59 Issue 11, p8708-8717. 10p.
Subjects: Parboiled rice, Rice processing, Water hardness, Nutritional value, Starch
Abstract: Summary: Parboiled rice is well known for its high nutritional value, while its firm texture is still challenging to accept by consumers. In this study, the effects of starch gelatinisation and water migration on the increased hardness of parboiled rice were investigated. The hardness of parboiled rice was affected by starch gelatinisation, displaying an increasing trend with an increasing degree of starch gelatinisation (DSG). Examination of the water migration characteristics during soaking showed that the water uptake capacity of parboiled rice was significantly enhanced. Compared to white rice soaked at 90 °C, the water molecules in parboiled rice were restricted to the outer layer of starch. Significant correlations between rice hardness, DSG and moisture absorption‐related parameters were established, indicating that gelatinised starch limits the migration of water to the inside of the rice kernel, resulting in a firm rice grain. These results enhance the understanding of starch gelatinisation by parboiling and water migration properties during the cooking process of parboiled rice. This study provided new insights into the regulation of hardness by parboiled rice processing. [ABSTRACT FROM AUTHOR]
Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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Header DbId: egs
DbLabel: Engineering Source
An: 180229303
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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Items – Name: Title
  Label: Title
  Group: Ti
  Data: Effects of starch gelatinisation and water migration on the hardness of parboiled rice.
– Name: Author
  Label: Authors
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  Data: <searchLink fieldCode="AR" term="%22Xu%2C+Minghao%22">Xu, Minghao</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Cheng%2C+Danyang%22">Cheng, Danyang</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Cui%2C+Gengjie%22">Cui, Gengjie</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wen%2C+Yangyang%22">Wen, Yangyang</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Li%2C+Hongyan%22">Li, Hongyan</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> hongyan.li@btbu.edu.cn</i><br /><searchLink fieldCode="AR" term="%22Wang%2C+Jing%22">Wang, Jing</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Sun%2C+Baoguo%22">Sun, Baoguo</searchLink><relatesTo>1</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Science+%26+Technology%22">International Journal of Food Science & Technology</searchLink>. Nov2024, Vol. 59 Issue 11, p8708-8717. 10p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Parboiled+rice%22">Parboiled rice</searchLink><br /><searchLink fieldCode="DE" term="%22Rice+processing%22">Rice processing</searchLink><br /><searchLink fieldCode="DE" term="%22Water+hardness%22">Water hardness</searchLink><br /><searchLink fieldCode="DE" term="%22Nutritional+value%22">Nutritional value</searchLink><br /><searchLink fieldCode="DE" term="%22Starch%22">Starch</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Summary: Parboiled rice is well known for its high nutritional value, while its firm texture is still challenging to accept by consumers. In this study, the effects of starch gelatinisation and water migration on the increased hardness of parboiled rice were investigated. The hardness of parboiled rice was affected by starch gelatinisation, displaying an increasing trend with an increasing degree of starch gelatinisation (DSG). Examination of the water migration characteristics during soaking showed that the water uptake capacity of parboiled rice was significantly enhanced. Compared to white rice soaked at 90 °C, the water molecules in parboiled rice were restricted to the outer layer of starch. Significant correlations between rice hardness, DSG and moisture absorption‐related parameters were established, indicating that gelatinised starch limits the migration of water to the inside of the rice kernel, resulting in a firm rice grain. These results enhance the understanding of starch gelatinisation by parboiling and water migration properties during the cooking process of parboiled rice. This study provided new insights into the regulation of hardness by parboiled rice processing. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.1111/ijfs.17162
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      – Code: eng
        Text: English
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        PageCount: 10
        StartPage: 8708
    Subjects:
      – SubjectFull: Parboiled rice
        Type: general
      – SubjectFull: Rice processing
        Type: general
      – SubjectFull: Water hardness
        Type: general
      – SubjectFull: Nutritional value
        Type: general
      – SubjectFull: Starch
        Type: general
    Titles:
      – TitleFull: Effects of starch gelatinisation and water migration on the hardness of parboiled rice.
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            NameFull: Xu, Minghao
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            NameFull: Cheng, Danyang
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            NameFull: Cui, Gengjie
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            NameFull: Wen, Yangyang
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            NameFull: Li, Hongyan
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            NameFull: Wang, Jing
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            – D: 01
              M: 11
              Text: Nov2024
              Type: published
              Y: 2024
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            – TitleFull: International Journal of Food Science & Technology
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