Restoring fresh texture in cooked aged rice with reducing agents. (July 2019)

• Record Type: Journal Article
• Authors: Diao, Meimei; Guo, Yubao; Tian, Wennan; Tu, Kang; Guan, Lingjuan; Wei, Ming
• Is Part Of: Food research international. Volume 121(2019)
• Page Start: 84
• Page End: 90
• Publication Date: 2019-07
• Subjects: Rice -- Texture -- Aging -- Restoring freshness -- Reducing agent -- Eating quality -- Quality control; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.03.023
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Effects of ascorbic acid and sodium sulfite on texture of cooked aged rice were researched in this study. Hardness increase and stickiness reduction are common for cooked aged rice. The texture of cooked aged rice was significantly changed approaching to fresh rice by both reducing agents despite of sulfur-containing or not (p < 0.05), and the values of hardness, stickiness and stickiness/hardness ratio could be completely restored to the levels of the corresponding fresh rice. Moreover, this effect showed a dose-effect relationship. Morphology examination suggested that ascorbic acid made starch granules swelling adequately and full of larger dents in the interior of cooked aged rice, while sodium sulfite only made starch granules displayed relatively smaller dents. Particle size analysis indicated that ascorbic acid enhanced the swelling and separation of starch granules, but sodium sulfite only promoted the granule separation due to deagglomeration. Therefore, the two reducing agents are useful in restoring texture of aged rice to fresh rice through changing gelatinization behavior and can be as a key probe to disclose aging mechanisms of rice. Graphical abstract: Unlabelled Image Highlights: Ascorbic acid and sodium sulfite restored the fresh texture of cooked aged rice. Sodium sulfite enhanced the separation of starch granules during gelatinization. Ascorbic acid promoted the swelling and separation of gelatinized starch granules. Rice aging is closely related to the separation of gelatinized starch granules.