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

doi:10.1016/j.rsci.2024.02.006

摘要/Abstract

. [J]. Rice Science, 2024, 31(4): 475-488.

图/表 8

Table 1. Compositions of leachate obtained from convenience rice using different processing technologies.

Reheated convenience rice	Total solid content (mg/g)	Protein content (%)	Total starch content (%)	Amylose content (%)	Amylopectin amount (mg/g)
SHS_58%	15.0 ± 1.9 c	4.9 ± 0.3 b	78.2 ± 0.3 c	17.0 ± 0.5 b	9.2 ± 0.0 e
SHS_63%	20.2 ± 0.5 b	5.1 ± 0.2 ab	78.9 ± 0.4 c	17.4 ± 0.5 ab	12.4 ± 0.1 d
AEC_58%	24.2 ± 0.9 ab	5.3 ± 0.2 a	80.6 ± 0.6 b	18.4 ± 0.2 a	15.1 ± 0.1 c
AEC_63%	27.7 ± 3.7 a	5.4 ± 0.2 a	81.5 ± 0.2 ab	18.6 ± 0.3 a	17.2 ± 0.0 b
PSC_63%	28.4 ± 1.1 a	5.4 ± 0.1 a	81.8 ± 1.4 a	18.5 ± 0.6 a	18.0 ± 0.3 a

Table 2. Amylopectin branch chain length distribution of leachate obtained from convenience rice using different processing technologies.

Reheated convenience rice	Average chain length (DP)	Amylopectin chain length distribution (%)
Reheated convenience rice	Average chain length (DP)	DP 6‒12 (A chain)	DP 13‒24 (B1 chain)	DP 25‒36 (B2 chain)	DP ≥ 37 (B3+ chain)
SHS_58%	19.3 ± 0.0 b	30.3 ± 0.0 b	48.8 ± 0.3 a	11.0 ± 0.0 a	9.9 ± 0.3 b
SHS_63%	19.4 ± 0.1 ab	30.4 ± 0.2 b	48.4 ± 0.1 b	11.0 ± 0.0 a	10.3 ± 0.1 ab
AEC_58%	19.4 ± 0.0 ab	30.3 ± 0.2 b	48.2 ± 0.1 b	11.1 ± 0.1 a	10.4 ± 0.1 a
AEC_63%	19.4 ± 0.0 ab	30.5 ± 0.2 ab	48.2 ± 0.1 b	11.0 ± 0.0 a	10.3 ± 0.1 ab
PSC_63%	19.5 ± 0.1 a	30.8 ± 0.4 a	48.5 ± 0.3 ab	10.4 ± 0.3 b	10.4 ± 0.3 a

Table 3. Textural properties of convenience rice using different processing technologies.

Reheated convenience rice	Hardness (g)	Adhesiveness (g∙s)	Springiness	Cohesiveness	Chewiness (g)
SHS_58%	2 705.0 ± 10.1 c	9.3 ± 0.5 e	0.819 ± 0.015 b	0.624 ± 0.011 b	1 272.6 ± 15.2 c
SHS_63%	2 546.5 ± 37.0 d	10.5 ± 0.6 d	0.832 ± 0.022 b	0.624 ± 0.008 b	1 178.8 ± 22.0 d
AEC_58%	3 242.2 ± 13.3 a	13.0 ± 0.5 c	0.874 ± 0.008 a	0.659 ± 0.005 a	1 768.1 ± 25.6 a
AEC_63%	2 160.0 ± 19.3 e	16.9 ± 0.7 b	0.837 ± 0.031 b	0.613 ± 0.012 b	1 103.9 ± 9.0 e
PSC_63%	2 817.6 ± 39.3 b	19.5 ± 0.4 a	0.767 ± 0.028 c	0.598 ± 0.009 c	1 438.1 ± 38.7 b

Table 4. Sensory characteristics of reheated convenience rice using different processing technologies..

Reheated convenience rice	Glossiness	Whiteness	Roasted flavor	Hardness	Stickiness	Moistness	Overall acceptability
SHS_58%	4.6 ± 0.5 d	6.8 ± 0.4 a	4.7 ± 0.5 b	6.3 ± 0.5 b	3.4 ± 0.5 c	3.1 ± 0.3 d	5.3 ± 0.5 b
SHS_63%	5.3 ± 0.5 c	6.6 ± 0.5 a	4.4 ± 0.5 b	5.6 ± 0.5 c	5.3 ± 0.5 b	4.6 ± 0.5 c	4.4 ± 0.5 c
AEC_58%	5.4 ± 0.5 c	5.6 ± 0.5 b	6.6 ± 0.5 a	7.8 ± 0.9 a	5.7 ± 0.9 b	4.8 ± 0.4 c	5.9 ± 0.4 b
AEC_63%	6.5 ± 0.5 b	5.3 ± 0.5 b	6.5 ± 0.5 a	5.5 ± 0.6 c	6.5 ± 0.5 a	5.5 ± 0.5 b	5.5 ± 0.5 b
PSC_63%	8.5 ± 0.5 a	4.3 ± 0.9 c	4.3 ± 0.5 b	6.9 ± 0.9 b	5.4 ± 0.5 b	6.7 ± 0.8 a	6.8 ± 0.9 a

Fig. 1. Scanning electron microscopy images of outer (A1‒E1) and inner (A2‒E2) cross-section, and surface (A3‒E3) of reheated convenience rice using different processing technologies (500× magnification). A1‒A3, Super-heated steaming with 58% water content (SHS_58%); B1‒B3, Super-heated steaming with 63% water content (SHS_63%); C1‒C3, Auto-electric cooking with 58% water content (AEC_58%); D1‒D3, Auto-electric cooking with 63% water content (AEC_63%); E1‒E3, Pressurized-steam cooking with 63% water content (PSC_63%). The red arrows in E2 indicate longitudinal chunks, and white lines in A1‒E1 represent the thickness of coated layer.

Fig. 2. Confocal laser scanning microscopy images of outer (A1‒E1) and inner (A2‒E2) regions of reheated convenience rice using different processing technologies (200× magnification). A1 and A2, Super-heated steaming with 58% water content (SHS_58%); B1 and B2, Super-heated steaming with 63% water content (SHS_63%); C1 and C2, Auto-electric cooking with 58% water content (AEC_58%); D1 and D2, Auto-electric cooking with 63% water content (AEC_63%); E1 and E2, Pressurized-steam cooking with 63% water content (PSC_63%). The green and red colors in images indicate starch and protein in the reheated convenience rice, respectively. White arrows in A1, A2, B1, and B2 indicate polygonal starch granules.

Fig. 3. Score (A) and loading (B) plots for principal component analysis (PCA) derived from leachate compositions and textural and sensory characteristics of reheated convenience rice using different processing technologies. SHS, Super-heated steaming; AEC, Auto-electric cooking; PSC, Pressurized-steam cooking; TA, Texture analysis; SE, Sensory evaluation; ACL, Average chain length; DP, Degree of polymerization. 58% and 63% are two target water contents.

Fig. 4. Pearson correlation coefficients for relationship between compositions of leachate, texture properties, and sensory characteristics of reheated convenience rice using different processing technologies. TA, Texture analysis; SE, Sensory evaluation; ACL, Average chain length; DP, Degree of polymerization. *, **, and *** mean that the correlations are significant at P ≤ 0.05, P ≤ 0.01, and P ≤ 0.001, respectively.

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