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Article

Effect of High-Pressure Processing Pretreatment on the Textural Properties of Cooked Nuovo Maratelli Rice

by
Cristina Arroqui
,
Sandra Horvitz
,
María José Noriega
,
Idoya Fernández-Pan
,
Francisco C. Ibañez
* and
Paloma Vírseda
Institute for Sustainability & Food Chain Innovation—ISFOOD, Universidad Pública de Navarra, Campus Arrosadia s/n, 31006 Pamplona, Spain
*
Author to whom correspondence should be addressed.
Foods 2024, 13(24), 4052; https://doi.org/10.3390/foods13244052
Submission received: 15 November 2024 / Revised: 12 December 2024 / Accepted: 13 December 2024 / Published: 15 December 2024
(This article belongs to the Special Issue Optimization of Non-thermal Technology in Food Processing)
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Abstract

Nuovo Maratelli, a japonica rice with an intermediate amylose content, is suitable for paella (a traditional Spanish dish) due to its ability to withstand cooking and absorb flavors. In this study, high-pressure processing (HPP) at 400 and 600 MPa (10 min) was used as a pretreatment to improve the properties of rice cooked by either boiling or microwaving. The microstructure and pasting properties of unpressurized and pressurized rice were examined. Also, the cooking time and cooking kinetics were determined for each cooking method. Overall, the pasting properties of the rice were not impacted by the HPP treatments, but the typical polyhedral form of the rice starch granules was lost, especially at 600 MPa. Cooking times were reduced from 14 and 10 min for unpressurized samples to 12 and 8 min (400 MPa) and 8 and 6 min (600 MPa) for boiling- and microwave-cooked rice, respectively. The rice pretreated at 400 MPa (10 min) and microwaved (8 min) had lower hardness and adhesiveness, which was linked to the release of amylose during cooking. In summary, HPP could be an effective pretreatment for the improvement of the cooking and textural properties of Nuovo Maratelli rice, particularly when cooked by microwaving.
Keywords: amylose; pressurization; cooking method; microstructure; instrumental texture amylose; pressurization; cooking method; microstructure; instrumental texture
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MDPI and ACS Style

Arroqui, C.; Horvitz, S.; Noriega, M.J.; Fernández-Pan, I.; Ibañez, F.C.; Vírseda, P. Effect of High-Pressure Processing Pretreatment on the Textural Properties of Cooked Nuovo Maratelli Rice. Foods 2024, 13, 4052. https://doi.org/10.3390/foods13244052

AMA Style

Arroqui C, Horvitz S, Noriega MJ, Fernández-Pan I, Ibañez FC, Vírseda P. Effect of High-Pressure Processing Pretreatment on the Textural Properties of Cooked Nuovo Maratelli Rice. Foods. 2024; 13(24):4052. https://doi.org/10.3390/foods13244052

Chicago/Turabian Style

Arroqui, Cristina, Sandra Horvitz, María José Noriega, Idoya Fernández-Pan, Francisco C. Ibañez, and Paloma Vírseda. 2024. "Effect of High-Pressure Processing Pretreatment on the Textural Properties of Cooked Nuovo Maratelli Rice" Foods 13, no. 24: 4052. https://doi.org/10.3390/foods13244052

APA Style

Arroqui, C., Horvitz, S., Noriega, M. J., Fernández-Pan, I., Ibañez, F. C., & Vírseda, P. (2024). Effect of High-Pressure Processing Pretreatment on the Textural Properties of Cooked Nuovo Maratelli Rice. Foods, 13(24), 4052. https://doi.org/10.3390/foods13244052

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