Accelerated aging of rice by controlled microwave treatment.

Clicks: 302
ID: 105084
2020
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Emerging

Ranked #121 of 341 articles by views in Food chemistry

Most read Least read

Bar heights use a square-root scale. Only the 120 most-read articles are drawn; the journal has 341 in total.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract
To obtain the desired technological properties (pasting, texture, and rheology) of naturally aged rice (AR), the aging process of freshly harvested rice was accelerated by controlled microwave treatment at 540 W for 1-3 min. Similar to AR, the rice microwave treated for 2 min showed increased pasting viscosities (peak, trough, breakdown, final, and setback) and pasting temperature, enhanced gel hardness and strength, and reduced gel adhesiveness. The mechanism by which microwaves accelerated rice aging was illustrated. Microwave treatment promoted the formation of protein disulfide bonds and the release of free phenolic acids, which enhanced protein gel network and cell wall strength. This phenomenon inhibited the swelling of starch granules and consequently modified the technological properties of rice. The crystalline structure and fatty acid content of rice flour was uninvolved in the mechanism, but the microwave-induced micromechanical change (intercellular cleavage to intracellular cleavage) of rice endosperm may be involved.
Reference Key
zhong2020acceleratedfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Zhong, Yejun;Xiang, Xiaoyue;Chen, Tingting;Zou, Pei;Liu, Yunfei;Ye, Jiangping;Luo, Shunjing;Wu, Jianyong;Liu, Chengmei;
Journal Food chemistry
Year 2020
DOI
S0308-8146(20)30715-9
URL
Keywords
Chemical composition Microwave rice aging rice noodles technological properties

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.