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

作　　者：Mingyo HA Hyo-Young JEONG Ju Hun LEE Hyun-Jung CHUNG 

机构地区：[1]Division of Food and Nutrition,Chonnam National University,Gwangju 61186,South Korea [2]Department of Biotechnology,College of Life Sciences and Biotechnology,Korea University,Seoul 02841,South Korea [3]Division of Food Science&Culinary Arts,Shinhan University,Gyeonggi 11644,South Korea

出　　处：《Rice science》2024年第4期475-488,I0035,I0036,共16页水稻科学（英文版）

基　　金：supported by the High Value-added Food Technology Development Program in Korea (Grant No. 323002-4);the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry, Republic of Korea。

摘　　要：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.

关 键 词：reheated convenience rice starch structure LEACHATE multi-scale structure eating quality processing technology 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]