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Search Results (4)

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Keywords = quick-cooking rice

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19 pages, 4919 KiB  
Article
Pulsed Electric Field for Quick-Cooking Rice: Impacts on Cooking Quality, Physicochemical Properties, and In Vitro Digestion Kinetics
by Saban Thongkong, Supaluck Kraithong, Jaspreet Singh, Pipat Tangjaidee, Artit Yawootti, Wannaporn Klangpetch, Pornchai Rachtanapun, Saroat Rawdkuen and Suphat Phongthai
Processes 2024, 12(11), 2577; https://doi.org/10.3390/pr12112577 - 17 Nov 2024
Viewed by 1425
Abstract
Pulsed electric field (PEF) is one of the emerging technologies that has been applied in many aspects of the food industry. This study examined the impacts of a PEF on the cooking quality, physicochemical properties, nutritional factors, and in vitro protein and starch [...] Read more.
Pulsed electric field (PEF) is one of the emerging technologies that has been applied in many aspects of the food industry. This study examined the impacts of a PEF on the cooking quality, physicochemical properties, nutritional factors, and in vitro protein and starch digestion of two varieties of rice, including Jasmine 105 (white non-glutinous rice) and San Pa Tong 1 (white glutinous rice). Response surface methodology (RSM) and a three-level, three-factor Box–Behnken design were employed to assess the effects of the pulse number, electric field strength, and frequency on cooking time. The findings demonstrated that the number of pulses was a crucial factor influencing cooking time. Under optimal conditions (3347–4345 pulses, electric field strengths of 6–8 kV/cm, and frequencies ranging from 6 to 15 Hz), the rice cooking time was significantly reduced by 40–50% (p < 0.05) when compared to a conventional method. Moreover, PEF-treated rice showed a significant enhancement in in vitro protein and starch digestibility (p < 0.05), as well as retained a higher content of rapidly digestible starch. These results suggested that PEF treatment is a promising green technology for producing a novel quick-cooking rice with an improved eating quality. Full article
(This article belongs to the Special Issue Green Technologies for Food Processing)
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12 pages, 4913 KiB  
Article
Analysis of the Effects of Microwave Combined Induction Heating on Steamed Pork with Rice Powder
by Su-Der Chen, Chuang-Hsing Kuo and Rong-Shinn Lin
Foods 2024, 13(13), 2026; https://doi.org/10.3390/foods13132026 - 26 Jun 2024
Cited by 1 | Viewed by 2504
Abstract
This study investigates the application of microwave combined induction heating (MCIH) to steam ready-to-eat pork with rice powder, emphasizing the advantages of rapid and uniform heating. The experimental setup included a mixture of 180 g pork strips, 30 g rice powder, and 10 [...] Read more.
This study investigates the application of microwave combined induction heating (MCIH) to steam ready-to-eat pork with rice powder, emphasizing the advantages of rapid and uniform heating. The experimental setup included a mixture of 180 g pork strips, 30 g rice powder, and 10 g water in a CPET tray using MCIH with 1080 W microwave (MW) and 130 °C induction heating (IH) for 150 s. The results showed a quick temperature increase rate of 0.56 °C/s that achieved pasteurization against a variety of pathogenic bacteria, such as Listeria monocytogenes, but not Clostridium botulinum, by lethality calculation. Compared to typical electric cooker steaming, MCIH significantly shortened cooking time (8.6 times faster). To address rice starch gelatinization, two-stage heating techniques to steam pork with rice powder were MCIH: 150 s, and then IH: 60 s (MW1), and MCIH: 180 s, and then IH: 30 s (MW2), with no significant differences seen in color or the nine-point taste scale between treatment groups. MCIH groups had smaller shear forces than control. After MCIH cooking, no microbial counts were detected in the MW1 and MW2 groups initially, and the pork with rice powder had a shelf life of 14 days at 4 °C based on aerobic plate count assay. Full article
(This article belongs to the Special Issue Application of Thermal/Non-thermal Technologies in the Food Field)
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14 pages, 3183 KiB  
Article
Effect of Soaking Conditions and Fuzzy Analytical Method for Producing the Quick-Cooking Black Jasmine Rice
by Patareeya Lasunon, Nutchanat Phonkerd, Somprasong Pariwat and Nipaporn Sengkhamparn
Molecules 2022, 27(11), 3615; https://doi.org/10.3390/molecules27113615 - 4 Jun 2022
Cited by 4 | Viewed by 2013
Abstract
The quick-cooking rice product is an interesting product for the market which is easy to cook, with good sensorial qualities and health benefits. This work aimed to study the effect of the soaking conditions, namely baking powder concentration (0.1, 0.2, or 0.3%), soaking [...] Read more.
The quick-cooking rice product is an interesting product for the market which is easy to cook, with good sensorial qualities and health benefits. This work aimed to study the effect of the soaking conditions, namely baking powder concentration (0.1, 0.2, or 0.3%), soaking temperature (room temperature, 50 or 60 °C), and soaking time (10, 20, or 30 min), in order to improve the physical properties and also the sensory characteristics, with high bioactive compound content, of Quick-Cooking Black Jasmine Rice (QBJR). The physical properties of the final product, namely the rehydration capacity, morphology, and texture, were observed. Moreover, the total phenolic, total flavonoid, and total anthocyanin were determined. The results showed that the samples with a high baking powder concentrations soaked at high temperatures for longer time affect the low rehydration capacity with a high hardness value and a decreased bioactive compound content. In addition, the sensory score including softener, flavor, and overall acceptance were lower score. Moreover, to determine the best soaking condition with complex data, the Fuzzy Analytical Method (FAM) was performed by an online FAM program. The results showed that soaking at room temperature for 30 min in 0.1% of baking powder showed the highest overall performance index of 6.52. Full article
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21 pages, 4806 KiB  
Article
Drying Characteristics and Quality Attributes Affected by a Fluidized-Bed Drying Assisted with Swirling Compressed-Air for Preparing Instant Red Jasmine Rice
by Prarin Chupawa, Tiwanat Gaewsondee and Wasan Duangkhamchan
Processes 2021, 9(10), 1738; https://doi.org/10.3390/pr9101738 - 28 Sep 2021
Cited by 9 | Viewed by 2898
Abstract
A new process for the production of instant red jasmine rice was investigated using fluidized bed drying with the aid of swirling compressed air. Drying characteristics were evaluated using the operating parameters of fluidizing air temperature (90–120 °C) and pressure of swirling compressed [...] Read more.
A new process for the production of instant red jasmine rice was investigated using fluidized bed drying with the aid of swirling compressed air. Drying characteristics were evaluated using the operating parameters of fluidizing air temperature (90–120 °C) and pressure of swirling compressed air (4–6 bar). Appropriate air pressure was determined based on the highest value of model parameters from the semi-empirical Page equation and effective diffusivity. Influences of supply time of swirling compressed air (2–10 min) and drying temperature of 90–120 °C were investigated and optimized based on the quality attributes using response surface methodology. Drying at 120 °C and compressed air pressure of 6 bar gave the highest rate constant and effective diffusion coefficient. Drying at 120 °C combined with injecting swirling air for 2 min was the most suitable approach, while drying at 90 °C and supplying compressed air for 10 min was the best choice to preserve antioxidant properties. Air temperature of 98.5 °C with 2 min supply of swirling compressed air suitably provided high physical and rehydration properties and retained high health benefits of antioxidant compounds. Finally, after rehydration in warm water at 70 °C for 10 min, the textural properties of the rehydrated rice sample were comparable to conventionally cooked rice. Full article
(This article belongs to the Section Food Process Engineering)
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