Food Physics最新文献

{"title":"Effect of magneto-induced electric field on the physicochemical, structural, and rheological properties of citrus pectin at different pH values","authors":"Ming-Yu Jin,&nbsp;Luobang Wu,&nbsp;Yahui Yu,&nbsp;Long-Qing Li,&nbsp;Xiangying Yu,&nbsp;Xiaozhen Liu,&nbsp;Fengyuan Liu,&nbsp;Yuting Li,&nbsp;Jing-Kun Yan","doi":"10.1016/j.foodp.2024.100021","DOIUrl":"10.1016/j.foodp.2024.100021","url":null,"abstract":"<div><p>This study examined the effect of magneto-induced electric field (MIEF) treatment under varying pH conditions on the physicochemical, structural, and rheological properties of citrus pectin (CP). The results indicate that as the pH increased (to 4.0, 7.0, and 10.0), the molecular weight, degree of esterification, and galacturonic acid content of CP decreased. At pH values of 4.0 and 7.0, MIEF treatment caused fractures in the side chains of CP, while at pH 10.0, the main chain broke. MIEF treatment under these conditions enhanced the steady-state fluid behavior and dynamic viscoelastic properties of CP by promoting increased entanglements of neutral sugar side chains. Overall, the combined effect of pH and MIEF led to the breakdown of the main or side chains of CP, reducing its molecular weight and thereby influencing its rheological properties. In effect, this study provides a green modification technique for CP and its application to functional foods.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100021"},"PeriodicalIF":0.0,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S295006992400015X/pdfft?md5=280e2fa6a71540a9382dac2418002474&pid=1-s2.0-S295006992400015X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141997350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of phosphate salts and ultrasonication on the formation and characteristics of phosphate-chitosan microparticles","authors":"Hugo Espinosa-Andrews ,&nbsp;Jorge Alejandro Barbosa-Nuñez ,&nbsp;Moisés Martínez-Velázquez ,&nbsp;Gustavo Adolfo Castillo-Herrera ,&nbsp;José Nabor Haro-González","doi":"10.1016/j.foodp.2024.100023","DOIUrl":"10.1016/j.foodp.2024.100023","url":null,"abstract":"<div><p>The physicochemical properties of chitosan-microparticles are related to the crosslinking salts. The effects of sodium-pyrophosphate or sodium-tripolyphosphate and ultrasonication on the formation of phosphate-chitosan microparticles were evaluated. Potentiometric titration curves were used to determine the ionization degree of chitosan by employing the Henderson-Hasselbach equation and milliequivalents. Colloidal formation was validated by turbidity and conductivity at different phosphate-chitosan salt ratios. The ultrasonication effect was characterized by visual appearance, zeta potential, particle size, FTIR, SEM, and EDS analyses. Additionally, the impact of particle size on the cytotoxicity and the encapsulation properties of a curcumin microemulsion was assessed. Chitosan ionization degree was pH dependent and was fully ionized below 4.0. The milliequivalent points were estimated at 0.9 and 1.06 for the two crosslinkers and chitosan, respectively. The maximum turbidity observed during complex formation was 0.5 and 1.0 for the pyrophosphate-chitosan and tripolyphosphate-chitosan samples, respectively, showing a critical conductivity value of 1. FTIR showed the interaction between phosphate salts (PO^–) and chitosan amino groups (NH₃⁺) in the region of 1200–1650 cm^–1. SEM showed that the particle size decreased with ultrasonication. After ultrasonication, the particle size of the phosphate-chitosan microparticles decreased 17-fold but the zeta potential did not change. The phosphate-chitosan complexes did not present cytotoxic activity at concentrations lower than 1000 µg/mL. The pyrophosphate-chitosan and tripolyphosphate-chitosan microparticles have remarkable loading capacities for curcumin, making them promising carriers for nutraceutical and pharmaceutical applications.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100023"},"PeriodicalIF":0.0,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000173/pdfft?md5=e72409404359cecd8192def8a8ab9342&pid=1-s2.0-S2950069924000173-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141963947","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of fermented soy sauce and blended soy sauce based on dielectric spectra","authors":"Yingman Xie,&nbsp;Jiayao Zhao,&nbsp;Chao Mao,&nbsp;Huiyun Pang,&nbsp;Pengfei Ye,&nbsp;Xiangwei Chen,&nbsp;Hongfei Fu,&nbsp;Yequn Wang,&nbsp;Yunyang Wang","doi":"10.1016/j.foodp.2024.100020","DOIUrl":"10.1016/j.foodp.2024.100020","url":null,"abstract":"<div><p>A new method based on dielectric properties has been developed to distinguish blended soy sauce from fermented soy sauce. Fifty samples of pure fermented soy sauce and blended soy sauce with different contents of hydrolyzed vegetable protein (HVP) were prepared. The dielectric constant and dielectric loss factor of all soy sauce samples in the 30 MHz–3000 MHz frequency range were measured using an impedance analyzer. The sample set was divided into a correction set and a prediction set using the joint x-y distances (SPXY) algorithm, and the partial least squares (PLS) and support vector machine (SVM) models were adopted to distinguish the different samples. The effects of selecting characteristic variables on model prediction using the full spectra (FS), principal component analysis (PCA), and successive projection algorithm (SPA) were compared. Results indicate that the discriminant effect of the PLS model was better than that of the SVM model overall. The SPA–PLS model had the best predictive performance among the six developmental models. The correlation coefficients of the correction set and prediction set were 0.9205 and 0.9096, respectively. The root mean square error of the calibration set was 1.3699 and that of the prediction set was 1.5950. The study demonstrated that the combination of dielectric spectra and stoichiometry can be utilized to determine whether soy sauce has been adulterated.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100020"},"PeriodicalIF":0.0,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000148/pdfft?md5=9580f4c96e13eb440b534bdc96a1b562&pid=1-s2.0-S2950069924000148-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141849497","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Transglutaminase mediated cross-linking of peanut and buckwheat proteins under dual-frequency ultrasound field: Functional attributes study","authors":"Xuan Zhang ,&nbsp;Yu Chen ,&nbsp;Yu Hu ,&nbsp;Jian Jin ,&nbsp;Hui lin Shen ,&nbsp;Chibuike C. Udenigwe","doi":"10.1016/j.foodp.2024.100019","DOIUrl":"10.1016/j.foodp.2024.100019","url":null,"abstract":"<div><p>Peanut protein (PP)/buckwheat protein (BWP) mixture crosslinked by transglutaminase (TGase) under dual-frequency ultrasound (DFU) field was developed and its structural and functional properties were characterized. The results showed that the optimal DFU parameters for PP-BWP crosslinking were 25 kHz/40 kHz dual-frequency ultrasound working time ratio of 10:10 (s/s), a temperature of 45°C, ultrasonic power density of 125 W/L and time duration of 30 min, resulting in the degree of crosslinking (DC) of 37.7 %, which is 125 % higher than that of the control. The solubility at pH 7.0, oil-holding capacity, and emulsifying capacity of the protein aggregate (peanut protein-buckwheat protein crosslinked by TGase under dual-frequency ultrasound, U-TG-PP-BWP) was significantly (<em>P</em>&lt;0.05) improved compared with protein aggregates formed without ultrasound (TG-PP-BWP); however, the emulsion stability, foaming capacity and form stability decreased. Secondary structure analysis indicated no apparent difference between un-crosslinked protein and U-TG-PP-BWP. After ultrasound treatment, the α-helix decreased by 11.2 % and the β-sheet, β-turn and random coil increased by 7.7 %, 3.4 % and 4.7 %, respectively, in U-TG-PP-BWP compared to TG-PP-BWP. The microstructures showed that U-TG-PP-BWP formed a lamellar structure with many micropores while TG-PP-BWP aggregated into large and tight blocks. SDS-PAGE analysis showed that, compared to PP and BWP, the subunit bands of cross-linked TG-PP-BWP and U-TG-PP-BWP were altered at 14.4–116 kDa, yielding proteins larger than 116 kDa, suggesting covalent cross-linking of the two proteins. In conclusion, the enzymatic cross-linking of proteins can be promoted by DFU, providing a new approach to developing novel plant proteins.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100019"},"PeriodicalIF":0.0,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000136/pdfft?md5=081c15b748ec139d6e41097a2a6a19cb&pid=1-s2.0-S2950069924000136-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141622984","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aqueous extraction of tomato seed oil using combination of ohmic heating and microwave heating as pretreatment","authors":"Sangeetha Karunanithi,&nbsp;Rakesh Kumar Gupta","doi":"10.1016/j.foodp.2024.100018","DOIUrl":"10.1016/j.foodp.2024.100018","url":null,"abstract":"<div><p>This study aimed to investigate the effect of ohmic (OH) and microwave heating (MH) pre-treatments on the aqueous extraction of tomato seed oil. As these thermal techniques disrupt the cell structure resulting in enhanced leaching, extractability was expected to be increased. Aqueous phase extraction of tomato seed pretreated with OH (14 V/cm), MH (540 W) and combination of ohmic heating and microwave heating (OH+MH) to compare the oil extractability. Physiochemical parameters have been determined for the extracted oil showing significant differences (p &lt;0.01). The extractability of the oil was more in OH+MH comparing with OH and MH pre-treatments separately. SEM images of OH+MH treated samples showed the cellular damage resulting in high oil recovery. GCMS analysis of the oil samples disclosed the presence of linoleic acid and oleic acid as major contributors in OH+MH (52.15 %; 27.74 %) samples compared with the control (42.05 %; 12.14 %). Therefore, combination of ohmic heating and microwave heating is a novel green approach to improving oil extractability from tomato seeds because it combines efficient electrical and microwave energy, reducing processing time and energy consumption while minimizing the use of chemical solvents.</p></div><div><h3>Practical application</h3><p>The research was conducted to utilize the waste from tomato processing industry. The tomato seed having an adequate amount of oil. The extraction process was done using water as a solvent. This can be probably eliminating the problem associated with organic solvents e.g. hexane causing an environmental problem, but the lower oil yield was overcome with the help of the pretreatment process. The emerging technologies namely ohmic and microwave were used as a pretreatment to enhance the lower extractability of oil. These technologies have more advantages in terms of least energy utilization, rapid processing time, solvent free extraction and enhanced quality of the oil. This research helps to maximize utilization of tomato seed waste to confer worthwhile byproduct at a large-scale level.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100018"},"PeriodicalIF":0.0,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000124/pdfft?md5=3f8b1ed377516237afd8f9d63434284f&pid=1-s2.0-S2950069924000124-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141691565","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Research progress on microbial control techniques of prepared dishes","authors":"Xiushan Wang ,&nbsp;Pu Jing ,&nbsp;Chen Chen ,&nbsp;Jinhong Wu ,&nbsp;Huiyun Chen ,&nbsp;Shunshan Jiao","doi":"10.1016/j.foodp.2024.100015","DOIUrl":"10.1016/j.foodp.2024.100015","url":null,"abstract":"<div><p>Prepared dishes are popular among consumers due to their convenience, but microorganisms in dishes have the potential to cause spoilage and even lead to foodborne illnesses, rendering microbial control a critical step in production. This paper reviews microbial control techniques commonly used in prepared dishes, including conventional thermal techniques; novel thermal processing, including microwave (MW) and radio frequency (RF) heating; and non-thermal treatment, such as high-pressure processing (HPP) and irradiation. In addition, it summarizes the applications of these techniques in prepared dishes and analyzes factors affecting microbial inactivation, providing guidance for the optimization of these techniques. These technologies are compared in terms of technical characteristics, commercial applicability, the dish types for which they are suitable, etc. Traditional thermal treatment is currently the main processing method used for the industrial microbial control of prepared dishes, while other novel processing technologies have their own characteristics. MW has poor penetration ability, RF is suitable for dishes with a regular shape and consistent thickness, HPP (generally 300–600 MPa) is unsuitable for dishes containing air bubbles, and low-dose irradiation (&lt;10 kGy) is preferred only for the pasteurization of prepared dishes due to food safety concerns. Finally, the challenges and countermeasures associated with their application in prepared dishes are discussed. Further studies and continuous improvements of microbial control techniques are of great significance to produce safe and high-quality prepared dishes.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100015"},"PeriodicalIF":0.0,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000094/pdfft?md5=65ea14ae81c495d6f2eefc39b5139eec&pid=1-s2.0-S2950069924000094-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141394760","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals","authors":"Janna Tholen ,&nbsp;Jan Gohe ,&nbsp;Helene Dörksen ,&nbsp;Theo Kiesel ,&nbsp;Matthias Upmann","doi":"10.1016/j.foodp.2024.100017","DOIUrl":"10.1016/j.foodp.2024.100017","url":null,"abstract":"<div><p>The aim of this study was to investigate if vibroacoustic methods may be used for the non-destructive determination of beef during its aging process. The vibroacoustic method was based on the observation of mechanical changes in the meat during the aging process and was compared with reference data obtained by Warner-Bratzler shear force measurement as well as sensory testing of the tenderness using a ten-part scale. To evaluate the mechanical properties, transfer functions were used representing the time dependency of the signal and thus the viscoelastic behaviour. In this study, a total of 31 roastbeef samples from 16 different young bulls and two older cows were examined from day of slaughter to day 21 of cold storage with regard to their tenderness. For this purpose, vibroacoustic measurements were carried out on the unprocessed/raw meat at intervals of 1–3 days. The reference measurements using sensor technology and Warner-Bratzler shear force measurement were carried out on the first (day of slaughter) and last (21st day) day on slices of roast beef cooked with saturated steam. In the results of all three methods, the shear force measurement, the sensory test and the vibroacoustic method, showed that roastbeef from the same animal but different halves produced different results. Basically, it is possible to predict the tenderness of roastbeef by taking measurements at the beginning of the maturing process for the end of the maturing period using vibroacoustic methods: Data analysis led to a trend function that roughly reflects the actual tenderness, which is generally higher than the real tenderness represented by the shear-force measurement. In order to obtain a better resolution for recording the mechanical changes during the aging process, the measurements should be carried out at shorter intervals.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100017"},"PeriodicalIF":0.0,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000112/pdfft?md5=92f155281a8150f5d5d9e0d982158f7c&pid=1-s2.0-S2950069924000112-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141395538","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Convective drying of bitter yam slices (Dioscorea bulbifera): Mass transfer dynamics, color kinetics, and understanding the microscopic microstructure through MATLAB image processing","authors":"Monalisa Sahoo,&nbsp;Vivek Kumar,&nbsp;S.N. Naik","doi":"10.1016/j.foodp.2024.100016","DOIUrl":"10.1016/j.foodp.2024.100016","url":null,"abstract":"<div><p>The objective of this research endeavor was to enhance the quality and storability of <em>Dioscorea bulbifera</em> through the investigation of the effects of pre-treatment (soaking) and different dehydration temperatures (50, 60, and 70°C) on its mass transfer, color kinetics, texture, microstructure, and rehydration properties. Ten drying and four-color kinetics models were employed to describe drying behavior and color changes. The drying process demonstrated a falling rate, with reduced drying time (from 960 to 540 min) as the convective temperature increased from 50 to 70°C. Moisture diffusivity increased with increasing hot air temperatures (4.15 ×10^–10 – 1.03 ×10^–⁹ m²/s), and the activation energy was determined as 41.82 kJ/mol. Slices dried at 70 °C exhibited higher color change than those dried at 50°C. The modified color model fitted the best color parameters, followed by the fraction model. Slices dried at 60°C showed lower hardness (34.73 N) and higher porosity (27.03 %) as compared with 50°C (49.33 N and 19.82 %) and 70°C (40.16 N and 21.90 %) temperature. Microstructure, moisture diffusion, and texture were closely linked to temperature and moisture content. Boiling and potassium metabisulfite significantly affected drying rate and texture of yam slices . MATLAB analysis provided detailed pore information for each hot air-dried sample, correlating with texture characteristics. This research offers substantial industrial significance by providing methods to enhance dried yam products' quality, shelf-life enhancement, and further exploration of starch extraction and recovery of valuable bioactive compounds.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100016"},"PeriodicalIF":0.0,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000100/pdfft?md5=96a5fc84edefb97e90a3d2c67b848ec6&pid=1-s2.0-S2950069924000100-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141403448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physical characterization and mass modelling of Wood apple (Aegel marmelos L.)","authors":"Rinku Grover ,&nbsp;Arun Kumar Attkan ,&nbsp;Sunil Kumar ,&nbsp;Angam Raleng","doi":"10.1016/j.foodp.2024.100013","DOIUrl":"10.1016/j.foodp.2024.100013","url":null,"abstract":"<div><p>Engineering properties of fruits and vegetables are useful in designing and development of agro processing machinery. In this study, the physical and mechanical properties of Wood apple were determined. Furthermore, the investigation include mass modelling based on physical properties of Wood apple. Fruits are graded by mass rather than size are more useful for developing the automated sorting and grading machines. Four different mathematical models (Linear, Quadratic, S-curve, and Power model) were applied to predict mass, volume and projected area of Wood apple. The data was evaluated and compared for graded and ungraded fruits. The mass of ungraded Wood apple was best predicted via arithmetic mean diameter (Da) as mean diameter in the S-curve model (M = 0.001+ (2.848/Da); R² = 0.995; SEE = 0.048). Whereas, the ellipsoid volume (V_ellip) of fruit was also best predicted in the S-curve model based on volume (M= 0.002+ (0.951/V_ellip); R² = 0.995; SEE = 0.050) for ungraded fruits.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100013"},"PeriodicalIF":0.0,"publicationDate":"2024-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000070/pdfft?md5=1099efe9b61049875b358bb32dd5d564&pid=1-s2.0-S2950069924000070-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141136818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment and comparison of cooking qualities and physio-chemical properties of seven rice varieties in terms of amylose content","authors":"Md Dilshad Karim,&nbsp;Md Abuhena,&nbsp;Md Delower Hossain,&nbsp;Md Mostakim Billah","doi":"10.1016/j.foodp.2024.100014","DOIUrl":"10.1016/j.foodp.2024.100014","url":null,"abstract":"<div><p>Consumers may choose from a broad variety of rice varieties with different shapes, sizes, and tastes based on their cooking quality and physicochemical properties. We assessed seven local rice varieties to evaluate their physicochemical properties and grain cooking quality. This suggests that efforts to select rice varieties with improved cooking quality traits would warrant taking into account the physicochemical attributes of the rice grain. The findings showed that Sworna (27.33), Chinigura (4.41), and Bashmoti (2.19) had the highest cooking time (CT; min), water uptake ratio (WUR), and grain elongation ratio (GER), whereas Bashful (17.33), Sworna (2.63), and Sworna (1.46) had the lowest values. High amylose content (AC; %) was observed in Sworna (30.27), Kalijira (28.47), Bashmoti (27.41), and Chinigura (26.84). Low amylose content was found in Kataribhog (17.53), Bashful (17.88), and BR-16 (25.50). The alkali spreading value (ASV) of varieties ranged from 3.4 to 6.9 and was highest in Kataribhog, lowest in Bashmoti, and intermediate in Chinigura, Bashful, Kalijira, Sworna, and BR-16. The highest and lowest gel consistency values for Kataribhog and BR-16 were 45 mm and 90 mm, respectively, with readings ranging from 90.00 to 45.00 mm across all type. High amylose content, a dominant feature, may alter the physiochemical and cooking qualities of different rice cultivars. Varieties having a high amylose or low Glycemic Index (GI) content may be recommended for further investigation for health concerns and for development of valuable germplasm.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100014"},"PeriodicalIF":0.0,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000082/pdfft?md5=9c83cdcde871c91189b72c85ef85fae0&pid=1-s2.0-S2950069924000082-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141142501","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}