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18 pages, 2814 KiB

Open AccessArticle

Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product

by Yadira Zambrano, Ingrid Contardo, María Carolina Moreno and Pedro Bouchon

Foods 2022, 11(2), 198; https://doi.org/10.3390/foods11020198 - 12 Jan 2022

Cited by 17 | Viewed by 4589

Abstract

Extrusion can lead to an expanded product or to a slightly expanded pellet, known as a third-generation (3G) snack. In this case, expansion occurs subsequently, in an independent thermal device (e.g., oven), out of the extruded pellet. During both processes, several structural changes [...] Read more.

Extrusion can lead to an expanded product or to a slightly expanded pellet, known as a third-generation (3G) snack. In this case, expansion occurs subsequently, in an independent thermal device (e.g., oven), out of the extruded pellet. During both processes, several structural changes occur which are linked to processing conditions, including cooking temperature, screw speed, formulation, and initial moisture content. However, a clear relationship between processing variables and the structure of pellets and expanded products has not yet been identified. Accordingly, this work aimed to study the effect of extrusion temperature (110, 135, and 150 °C) and moisture content (27, 29, and 31%) in rice-flour pellets and their microwave expansion, through a microstructural approach using micro-CT. The results showed that the lowest moisture content (27%) and the highest extrusion temperature (150 °C) led to the highest pellet volume and the highest wall thickness, which in turn led to the highest expansion after microwave heating (50 s, 800 W). Interestingly, no significant differences were observed when analyzing the ratio between the volume of the expanded products and the volume of the pellet (~2.4) when using the different processing conditions. Full article

(This article belongs to the Special Issue Rice: From Staple Food to Innovative, Safe, Authentic and Healthy Foods)

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23 pages, 2916 KiB

Open AccessArticle

Characteristics of Physicochemical Properties of Chalky Grains of Japonica Rice Generated by High Temperature during Ripening

by Sumiko Nakamura, Ayaka Satoh, Masaki Aizawa and Ken’ichi Ohtsubo

Foods 2022, 11(1), 97; https://doi.org/10.3390/foods11010097 - 30 Dec 2021

Cited by 6 | Viewed by 1860

Abstract

Global warming has caused devastating damage to starch biosynthesis, which has led to the increase in chalky grains of rice. This study was conducted to characterize the qualities of chalky rice grains and to develop the estimation formulae for their quality damage degree. [...] Read more.

Global warming has caused devastating damage to starch biosynthesis, which has led to the increase in chalky grains of rice. This study was conducted to characterize the qualities of chalky rice grains and to develop the estimation formulae for their quality damage degree. We evaluated the chalkiness of 40 Japonica rice samples harvested in 2019, in Japan. Seven samples with a high ratio of chalky rice grains were selected and divided into two groups (whole grain and chalky grain). As a results of the various physicochemical measurements, it was shown that the surface layer hardness (H1) of cooked rice grains from chalky grains was significantly lower, and their overall hardness was significantly lower than those from the whole grains. In addition, α- and β-amylase activities, and sugar contents of the chalky rice grains were significantly higher than those of the whole rice grains. The developed estimation formula for the degree of retrogradation of H1 based on the α-amylase activities and pasting properties, showed correlation coefficients of 0.84 and 0.81 in the calibration and validation tests, respectively. This result presents the formula that could be used to estimate and to characterize the cooking properties of the rice samples ripened under high temperature. Full article

(This article belongs to the Special Issue Rice: From Staple Food to Innovative, Safe, Authentic and Healthy Foods)

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14 pages, 1291 KiB

Open AccessArticle

Use of Artificial Neural Network Model for Rice Quality Prediction Based on Grain Physical Parameters

by Pedro Sousa Sampaio, Ana Sofia Almeida and Carla Moita Brites

Foods 2021, 10(12), 3016; https://doi.org/10.3390/foods10123016 - 5 Dec 2021

Cited by 15 | Viewed by 3811

Abstract

The main goal of this study was to test the ability of an artificial neural network (ANN) for rice quality prediction based on grain physical parameters and to conduct a comparison with multiple linear regression (MLR) using 66 samples in duplicate. The parameters [...] Read more.

The main goal of this study was to test the ability of an artificial neural network (ANN) for rice quality prediction based on grain physical parameters and to conduct a comparison with multiple linear regression (MLR) using 66 samples in duplicate. The parameters used for rice quality prediction are related to biochemical composition (starch, amylose, ash, fat, and protein concentration) and pasting parameters (peak viscosity, trough, breakdown, final viscosity, and setback). These parameters were estimated based on grain appearance (length, width, length/width ratio, total whiteness, vitreous whiteness, and chalkiness), and milling yield (husked, milled, head) data. The MLR models were characterized by very low coefficient determination (R² = 0.27–0.96) and a root-mean-square error (RMSE) (0.08–0.56). Meanwhile, the ANN models presented a range for R² = 0.97–0.99, being characterized for R² = 0.98 (training), R² = 0.88 (validation), and R² = 0.90 (testing). According to these results, the ANN algorithms could be used to obtain robust models to predict both biochemical and pasting profiles parameters in a fast and accurate form, which makes them suitable for application to simultaneous qualitative and quantitative analysis of rice quality. Moreover, the ANN prediction method represents a promising approach to estimate several targeted biochemical and viscosity parameters with a fast and clean approach that is interesting to industry and consumers, leading to better assessment of rice classification for authenticity purposes. Full article

(This article belongs to the Special Issue Rice: From Staple Food to Innovative, Safe, Authentic and Healthy Foods)

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10 pages, 272 KiB

Open AccessArticle

Down-Regulation of FAD2-1 Gene Expression Alters Lysophospholipid Composition in the Endosperm of Rice Grain and Influences Starch Properties

by Jixun Luo, Lei Liu, Christine Konik-Rose, Lijun Tian, Surinder Singh, Crispin A. Howitt, Zhongyi Li and Qing Liu

Foods 2021, 10(6), 1169; https://doi.org/10.3390/foods10061169 - 23 May 2021

Cited by 6 | Viewed by 2436

Abstract

Small quantities of lipids accumulate in the white rice grains. These are grouped into non-starch lipid and starch lipid fractions that affect starch properties through association with starch. Lysophosphatidylcholine (LPC) and lysophosphatidylethanolamine (LPE) are two major lipid classes in the two fractions. Using [...] Read more.

Small quantities of lipids accumulate in the white rice grains. These are grouped into non-starch lipid and starch lipid fractions that affect starch properties through association with starch. Lysophosphatidylcholine (LPC) and lysophosphatidylethanolamine (LPE) are two major lipid classes in the two fractions. Using high-oleic rice grains, we investigated the fatty-acid composition in flour and starch by LC-MS and evaluated its impact on starch properties. In the wild-type grain, nearly 50% of fatty acids in LPC and LPE were palmitic acid (C16:0), over 20% linoleic acid (C18:2) and less than 10% oleic acid (C18:1). In the high-oleic rice grain, C18:1 increased at the expense of C18:2 and C16:0. The compositional changes in starch lipids suggest that LPC and LPE are transported to an amyloplast with an origin from endoplasmic reticulum-derived PC and PE during endosperm development. The high-dissociation temperature of the amylose-lipid complex (ALC) and restricted starch swelling power in the high-oleic rice starch indicates that the stability of the ALC involving C18:1 is higher than that of C18:2 and C16:0. This study provides insight into the lipid deposition and starch properties of rice grains with optimized fatty-acid composition. Full article

(This article belongs to the Special Issue Rice: From Staple Food to Innovative, Safe, Authentic and Healthy Foods)

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20 pages, 1125 KiB

Open AccessArticle

Green Processing, Germinating and Wet Milling Brown Rice (Oryza sativa) for Beverages: Physicochemical Effects

by John C. Beaulieu, Shawndrika S. Reed, Javier M. Obando-Ulloa, Stephen M. Boue and Marsha R. Cole

Foods 2020, 9(8), 1016; https://doi.org/10.3390/foods9081016 - 29 Jul 2020

Cited by 6 | Viewed by 5268

Abstract

Plant-based beverage consumption is increasing markedly. Value-added dehulled rice (Oryza sativa) germination was investigated to improve beverage qualities. Germinating brown rice has been shown to increase health-promoting compounds. Utilizing green processing, wholesome constituents, including bran, vitamins, minerals, oils, fiber and proteins [...] Read more.

Plant-based beverage consumption is increasing markedly. Value-added dehulled rice (Oryza sativa) germination was investigated to improve beverage qualities. Germinating brown rice has been shown to increase health-promoting compounds. Utilizing green processing, wholesome constituents, including bran, vitamins, minerals, oils, fiber and proteins should should convey forward into germinated brown rice beverages. Rapid visco-analyzer (RVA) data and trends established that brown rice, preheated brown rice and germinated brown rice had higher pasting temperatures than white rice. As pasting temperature in similar samples may be related to gelatinization, RVA helped guide the free-flowing processing protocol using temperatures slightly above those previously reported for Rondo gelatinization. Particle size analysis and viscometric evaluations indicate that the developed sprouted brown rice beverage is on track to have properties close to commercial samples, even though the sprouted brown rice beverage developed has no additives, fortifications, added oils or salts. Phenolics and γ-aminobutyric acid increased slightly in germinated brown rice, however, increases were not maintained throughout most stages of processing. Significantly lower inorganic arsenic levels (113 ng/g) were found in germinated (sprouted) brown rice, compared to Rondo white and brown rice, which is far below the USA threshold level of 200 ng/g. Full article

(This article belongs to the Special Issue Rice: From Staple Food to Innovative, Safe, Authentic and Healthy Foods)

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Review

Jump to: Research

21 pages, 1999 KiB

Open AccessReview

DNA-Based Tools to Certify Authenticity of Rice Varieties—An Overview

by Maria Beatriz Vieira, Maria V. Faustino, Tiago F. Lourenço and M. Margarida Oliveira

Foods 2022, 11(3), 258; https://doi.org/10.3390/foods11030258 - 19 Jan 2022

Cited by 13 | Viewed by 3745

Abstract

Rice (Oryza sativa L.) is one of the most cultivated and consumed crops worldwide. It is mainly produced in Asia but, due to its large genetic pool, it has expanded to several ecosystems, latitudes and climatic conditions. Europe is a rice producing [...] Read more.

Rice (Oryza sativa L.) is one of the most cultivated and consumed crops worldwide. It is mainly produced in Asia but, due to its large genetic pool, it has expanded to several ecosystems, latitudes and climatic conditions. Europe is a rice producing region, especially in the Mediterranean countries, that grow mostly typical japonica varieties. The European consumer interest in rice has increased over the last decades towards more exotic types, often more expensive (e.g., aromatic rice) and Europe is a net importer of this commodity. This has increased food fraud opportunities in the rice supply chain, which may deliver mixtures with lower quality rice, a problem that is now global. The development of tools to clearly identify undesirable mixtures thus became urgent. Among the various tools available, DNA-based markers are considered particularly reliable and stable for discrimination of rice varieties. This review covers aspects ranging from rice diversity and fraud issues to the DNA-based methods used to distinguish varieties and detect unwanted mixtures. Although not exhaustive, the review covers the diversity of strategies and ongoing improvements already tested, highlighting important advantages and disadvantages in terms of costs, reliability, labor-effort and potential scalability for routine fraud detection. Full article

(This article belongs to the Special Issue Rice: From Staple Food to Innovative, Safe, Authentic and Healthy Foods)

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18 pages, 583 KiB

Open AccessReview

Rice Compounds with Impact on Diabetes Control

by Cristiana Pereira, Vanda M. Lourenço, Regina Menezes and Carla Brites

Foods 2021, 10(9), 1992; https://doi.org/10.3390/foods10091992 - 25 Aug 2021

Cited by 28 | Viewed by 5491

Abstract

Rice is one of the most cultivated and consumed cereals worldwide. It is composed of starch, which is an important source of diet energy, hypoallergenic proteins, and other bioactive compounds with known nutritional functionalities. Noteworthy is that the rice bran (outer layer of [...] Read more.

Rice is one of the most cultivated and consumed cereals worldwide. It is composed of starch, which is an important source of diet energy, hypoallergenic proteins, and other bioactive compounds with known nutritional functionalities. Noteworthy is that the rice bran (outer layer of rice grains), a side-stream product of the rice milling process, has a higher content of bioactive compounds than white rice (polished rice grains). Bran functional ingredients such as γ-oryzanol, phytic acid, ferulic acid, γ-aminobutyric acid, tocopherols, and tocotrienols (vitamin E) have been linked to several health benefits. In this study, we reviewed the effects of rice glycemic index, macronutrients, and bioactive compounds on the pathological mechanisms associated with diabetes, identifying the rice compounds potentially exerting protective activities towards disease control. The effects of starch, proteins, and bran bioactive compounds for diabetic control were reviewed and provide important insights about the nutritional quality of rice-based foods. Full article

(This article belongs to the Special Issue Rice: From Staple Food to Innovative, Safe, Authentic and Healthy Foods)

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11 pages, 294 KiB

Open AccessEditor’s ChoiceReview

Risk of Bacillus cereus in Relation to Rice and Derivatives

by Dolores Rodrigo, Cristina M. Rosell and Antonio Martinez

Foods 2021, 10(2), 302; https://doi.org/10.3390/foods10020302 - 2 Feb 2021

Cited by 49 | Viewed by 11291

Abstract

Rice is a very popular food throughout the world and the basis of the diet of the citizens of many countries. It is used as a raw material for the preparation of many complex dishes in which different ingredients are involved. Rice, as [...] Read more.

Rice is a very popular food throughout the world and the basis of the diet of the citizens of many countries. It is used as a raw material for the preparation of many complex dishes in which different ingredients are involved. Rice, as a consequence of their cultivation, harvesting, and handling, is often contaminated with spores of Bacillus cereus, a ubiquitous microorganism found mainly in the soil. B. cereus can multiply under temperature conditions as low as 4 °C in foods that contain rice and have been cooked or subjected to treatments that do not produce commercial sterility. B. cereus produces diarrhoeal or emetic foodborne toxin when the consumer eats food in which a sufficient number of cells have grown. These circumstances mean that every year many outbreaks of intoxication or intestinal problems related to this microorganism are reported. This work is a review from the perspective of risk assessment of the risk posed by B. cereus to the health of consumers and of some control measures that can be used to mitigate such a risk. Full article

(This article belongs to the Special Issue Rice: From Staple Food to Innovative, Safe, Authentic and Healthy Foods)

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