Combined Insights from Leachate Structure and Microstructure Characteristics for Eating Quality of Convenience Rice Processed by Super-Heated and Pressurized Steam Technologies

IF 5.6 2区农林科学 Q1 AGRONOMY

Rice Science Pub Date : 2024-07-01 DOI:10.1016/j.rsci.2024.02.006

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引用次数: 0

Abstract

Convenience rice has become widely popular due to its easy availability for cooking. This study investigated the starch structure and composition of leachate and the microstructure of reheated convenience rice using novel processing technologies: super-heated steaming (SHS), auto-electric cooking (AEC), and pressurized-steam cooking (PSC). Additionally, the effect of two different target water contents (58% and 63%) was also evaluated. The PSC_63% sample had the highest total solids and amylopectin amount in the leachate. The amylopectin amount in the leachate differed significantly based on the targeted water content. Morphological characterization revealed that the swelling of starch and the coated layer on the surface of rice grains were most pronounced in the PSC_63% sample due to the pressure processing. The textural hardness of the AEC_58% sample was much higher than that of the other samples. The PSC_63% sample had the highest textural adhesiveness value, which can be attributed to the highest amylopectin amount in the leachate. Sensory characterization showed that the PSC_63% sample had the highest glossiness, whiteness, moistness, and overall acceptability. The principal component analysis score plots presented substantial differences in the leachate and textural and sensory characteristics of reheated convenience rice among the different processing technologies.

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从渗滤液结构和微观结构特征综合了解用超高温蒸汽和加压蒸汽技术加工的方便米饭的食用品质

方便米饭因其易于烹饪而广受欢迎。本研究采用超高温蒸煮（SHS）、自动电蒸煮（AEC）和加压蒸汽蒸煮（PSC）等新型加工技术，研究了浸出物的淀粉结构和成分以及再加热方便米饭的微观结构。此外，还评估了两种不同目标含水量（58% 和 63%）的影响。PSC_63% 样品在浸出液中的总固体含量和直链淀粉含量最高。目标含水量不同，浸出液中的直链淀粉含量也有显著差异。形态特征显示，在 PSC_63% 样品中，由于压力加工，淀粉的膨胀和米粒表面的包覆层最为明显。AEC_58% 样品的质地硬度远高于其他样品。PSC_63% 样品的纹理粘附性值最高，这可能是因为浸出液中直链淀粉含量最高。感官特征显示，PSC_63% 样品的光泽度、白度、湿润度和总体可接受性最高。主成分分析得分图显示，不同加工技术的再加热方便米饭的浸出物、质地和感官特征存在很大差异。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Rice Science Agricultural and Biological Sciences-Agronomy and Crop Science

CiteScore

8.90

自引率

6.20%

发文量

审稿时长

40 weeks

期刊介绍： Rice Science is an international research journal sponsored by China National Rice Research Institute. It publishes original research papers, review articles, as well as short communications on all aspects of rice sciences in English language. Some of the topics that may be included in each issue are: breeding and genetics, biotechnology, germplasm resources, crop management, pest management, physiology, soil and fertilizer management, ecology, cereal chemistry and post-harvest processing.