ABSTRACTThe physicochemical properties, textural properties, and starch digestibility of rice cul... more ABSTRACTThe physicochemical properties, textural properties, and starch digestibility of rice cultivars grown in Mexico were evaluated. Variations existed in grain dimensions, and the rice grains were classified as medium, long, and extra long. Huimanguillo had the highest amylose content (30.4%), and A06, A92, A98, and Champoton presented the lowest amylose content (24.3–25.2%). The protein content was 7.1–11.0% and the lipid level was 0.47–1.22% among these Mexican cultivars. Champoton showed the highest temperature and enthalpy of gelatinization, and this with A98, Culiacan, and Huimanguillo had the highest enthalpy of retrogradation. Cotaxtla had the highest pasting peak, setback, and final viscosity. The texture assessment in cooked rice showed that A06 had the highest hardness, and A96 and A98 had the highest stickiness. There was little difference in the rapidly digestible starch, slowly digestible starch, and resistant starch content of tested Mexican rice cultivars. The differences in the physicochemical properties could be used to determine the end use of these Mexican rice cultivars.
Journal of the Science of Food and Agriculture, Apr 22, 2013
Resistant starch has promising health benefits and possesses great potential as a functional ingr... more Resistant starch has promising health benefits and possesses great potential as a functional ingredient in diverse food formulation and production. Here, 10-50% high-amylose maize starch with 70% amylose content (H7) representing type 2 resistant starch was incorporated into three types of rice starch with varying amylose content (1.6-32%). Thermal properties, rheology, and enzyme susceptibility to porcine pancreatic α-amylase of the starch mixtures were analyzed. Addition of H7 at levels of 10-50% decreased the yield stress and consistency coefficient of rice starches for the flow properties as modeled by the Herschel-Bulkley equation. Dynamic rheological analysis showed that addition of H7 decreased the storage modulus during heating and increased it during cooling and frequency sweeping for all rice starches tested. Gelatinization, retrogradation, and enzyme susceptibility of the resulting mixtures appeared additive of that of individual components. A desirable reduction in the digestibility of starchy foods could be achieved by adding high-amylose maize starch. The physical modifications in properties of the starch blends are dependent on the addition level of resistant starch.
Arkansas and California are the two leading rice-producing states in the U.S. Arkansas grows pred... more Arkansas and California are the two leading rice-producing states in the U.S. Arkansas grows predominantly longand medium-grain rice and California, primarily mediumand short-grain rice. Although short-grain rice accounts for less than 2% of U.S. rice production, the demand for shortgrain rice is rising because of increasing popularity of sushi and sake. Short-grain rice may open new opportunities for rice farmers in Arkansas because of its premium price and different applications. The objective of this study was to characterize the physical, physicochemical and textural properties of rice cultivars grown in Arkansas versus in Japan and California. Three short-grain rice cultivars from the 2016 crop year were collected, including RU9601099 from Arkansas, CH-202 from California, and Koshihikari from Japan. The rice cultivars were characterized for kernel appearance, chemical composition, amylopectin chain-length distribution, and gelatinization, pasting and textural properties. Culti...
Jasmine rice from Thailand accounts for about 60-70% of U.S. imported rice, primarily due to its ... more Jasmine rice from Thailand accounts for about 60-70% of U.S. imported rice, primarily due to its preference by ethnic Asians as well as general American population. Recently new U.S. jasmine rice cultivars have been developed independently at three rice research stations in Arkansas, California, and Louisiana, but their properties have not been characterized. The objective of this research was to characterize and compare the physical appearance, chemical composition, thermal and pasting properties, cooked rice texture and starch structures of the newly-developed U.S. jasmine rice from Arkansas, California and Louisiana, to be compared with jasmine rice samples from Thailand. In general, the U.S. varieties had smaller length/width ratios, darker color, and greater ash and lipid contents than the Thai controls. The Arkansas samples were similar to each other as well as one Louisiana sample, CLJ01 2017, and the other Louisiana samples were similar to each other, but rice of both origin...
There are many long-grain rice cultivars produced commercially in the U.S.; however, little work ... more There are many long-grain rice cultivars produced commercially in the U.S.; however, little work has been done on correlating the structure and physicochemical properties of starch with their texture. The physicochemical properties, leaching behavior, and texture attributes of eight longgrain rice cultivars were studied. Differences were observed in the approximate composition of kernels, including crude protein (6.6-9.3%), crude lipid (0.18-0.51%), and apparent amylose content (25.5-30.9%). These cultivars also differed slightly in thermal properties, such as onset temperature (73.7° to 77.4°C) and peak temperature (78.8° to 81.9°C). Although they showed a similar pasting temperature, their peak viscosities ranged from 680 to 982 Brabender units. The amount and the molecular size distribution of the leached starch molecules varied greatly among the samples. The leached amylose, instead of the apparent amylose, was suggested to play an important role in cooked rice texture. DISCOVER...
Linear starch forms inclusion complexes with hydrophobic compounds, and the complexation is affec... more Linear starch forms inclusion complexes with hydrophobic compounds, and the complexation is affected by many factors, such as the degree of polymerization (DP) of linear starch. Enzymatic modification of starch may create more linear starch with favorable DPs that could enhance starch‐inclusion complexation. Starches from different botanical sources, including potato, common corn, and high amylose corn starch (Hylon VII, ∼70% amylose), were modified enzymatically using isoamylase alone or combined with β‐amylase prior to complexing with stearic acid, and the resultant modified starches and their complexes were characterized. Debranching significantly increased iodine affinity (IA) of potato and common corn starch, but had no effect on Hylon VII; the additional β‐amylase treatment further increased IA of potato and common corn starches, but decreased IA of Hylon VII. The highest amount of complexed stearic acid as measured by gas chromatography was formed by the debranched and β‐amyl...
Real degree of fermentation (RDF) is an important measure of brewhouse performance in the product... more Real degree of fermentation (RDF) is an important measure of brewhouse performance in the production of beer. In this work, the relationship of RDF with malted barley starch properties was investigated. Starches were isolated from 25 malted barley samples and analyzed for molecular size distribution (by HPSEC), AP structural features (by high‐performance size exclusion chromatography with multi‐angle laser light scattering and RI detectors), and thermal properties (by DSC). Cluster analysis, analysis of variance, principal component analysis, bivariate correlation, and multiple linear regression analysis were used in establishing correlations. RDF, AM, and AP content were 74.0–80.1%, 25.2–34.4%, and 65.6–74.9%, respectively. Starch gelatinization enthalpy was 6.4–8.1 J/g, and onset gelatinization temperature was 58.5–64.3°C. AP and AM content had a positive and negative impact on RDF, respectively. The effect of thermal properties (starch gelatinization and AM‐lipid complex melting)...
This study investigated the effects of enzyme modification on starch as an effective oil delivery... more This study investigated the effects of enzyme modification on starch as an effective oil delivery system for bake‐only chicken nuggets. Various native starches were hydrolyzed by amyloglucosidase to a hydrolysis degree of 20% to 25% and plated with 50% (w/w, starch dry basis) with canola oil to create a starch‐oil matrix. This matrix was then blended into a dry ingredient blend for batter and breader components. Nuggets were prepared by coated with predust, hydrated batter, and breader, and the coated nuggets were steam‐baked until fully cooked and then frozen until texture and sensory analyses. The enzyme‐modified starches showed a significant decrease in pasting viscosities for all starch types. For textural properties of nuggets, no clear relationship was found between peak force and starch source or amylose content. Sensory attributes related to fried foods (for example, crispness and mouth‐coating) did not significantly differ between bake‐only nuggets formulated using the enzy...
ABSTRACTThe physicochemical properties, textural properties, and starch digestibility of rice cul... more ABSTRACTThe physicochemical properties, textural properties, and starch digestibility of rice cultivars grown in Mexico were evaluated. Variations existed in grain dimensions, and the rice grains were classified as medium, long, and extra long. Huimanguillo had the highest amylose content (30.4%), and A06, A92, A98, and Champoton presented the lowest amylose content (24.3–25.2%). The protein content was 7.1–11.0% and the lipid level was 0.47–1.22% among these Mexican cultivars. Champoton showed the highest temperature and enthalpy of gelatinization, and this with A98, Culiacan, and Huimanguillo had the highest enthalpy of retrogradation. Cotaxtla had the highest pasting peak, setback, and final viscosity. The texture assessment in cooked rice showed that A06 had the highest hardness, and A96 and A98 had the highest stickiness. There was little difference in the rapidly digestible starch, slowly digestible starch, and resistant starch content of tested Mexican rice cultivars. The differences in the physicochemical properties could be used to determine the end use of these Mexican rice cultivars.
Journal of the Science of Food and Agriculture, Apr 22, 2013
Resistant starch has promising health benefits and possesses great potential as a functional ingr... more Resistant starch has promising health benefits and possesses great potential as a functional ingredient in diverse food formulation and production. Here, 10-50% high-amylose maize starch with 70% amylose content (H7) representing type 2 resistant starch was incorporated into three types of rice starch with varying amylose content (1.6-32%). Thermal properties, rheology, and enzyme susceptibility to porcine pancreatic α-amylase of the starch mixtures were analyzed. Addition of H7 at levels of 10-50% decreased the yield stress and consistency coefficient of rice starches for the flow properties as modeled by the Herschel-Bulkley equation. Dynamic rheological analysis showed that addition of H7 decreased the storage modulus during heating and increased it during cooling and frequency sweeping for all rice starches tested. Gelatinization, retrogradation, and enzyme susceptibility of the resulting mixtures appeared additive of that of individual components. A desirable reduction in the digestibility of starchy foods could be achieved by adding high-amylose maize starch. The physical modifications in properties of the starch blends are dependent on the addition level of resistant starch.
Arkansas and California are the two leading rice-producing states in the U.S. Arkansas grows pred... more Arkansas and California are the two leading rice-producing states in the U.S. Arkansas grows predominantly longand medium-grain rice and California, primarily mediumand short-grain rice. Although short-grain rice accounts for less than 2% of U.S. rice production, the demand for shortgrain rice is rising because of increasing popularity of sushi and sake. Short-grain rice may open new opportunities for rice farmers in Arkansas because of its premium price and different applications. The objective of this study was to characterize the physical, physicochemical and textural properties of rice cultivars grown in Arkansas versus in Japan and California. Three short-grain rice cultivars from the 2016 crop year were collected, including RU9601099 from Arkansas, CH-202 from California, and Koshihikari from Japan. The rice cultivars were characterized for kernel appearance, chemical composition, amylopectin chain-length distribution, and gelatinization, pasting and textural properties. Culti...
Jasmine rice from Thailand accounts for about 60-70% of U.S. imported rice, primarily due to its ... more Jasmine rice from Thailand accounts for about 60-70% of U.S. imported rice, primarily due to its preference by ethnic Asians as well as general American population. Recently new U.S. jasmine rice cultivars have been developed independently at three rice research stations in Arkansas, California, and Louisiana, but their properties have not been characterized. The objective of this research was to characterize and compare the physical appearance, chemical composition, thermal and pasting properties, cooked rice texture and starch structures of the newly-developed U.S. jasmine rice from Arkansas, California and Louisiana, to be compared with jasmine rice samples from Thailand. In general, the U.S. varieties had smaller length/width ratios, darker color, and greater ash and lipid contents than the Thai controls. The Arkansas samples were similar to each other as well as one Louisiana sample, CLJ01 2017, and the other Louisiana samples were similar to each other, but rice of both origin...
There are many long-grain rice cultivars produced commercially in the U.S.; however, little work ... more There are many long-grain rice cultivars produced commercially in the U.S.; however, little work has been done on correlating the structure and physicochemical properties of starch with their texture. The physicochemical properties, leaching behavior, and texture attributes of eight longgrain rice cultivars were studied. Differences were observed in the approximate composition of kernels, including crude protein (6.6-9.3%), crude lipid (0.18-0.51%), and apparent amylose content (25.5-30.9%). These cultivars also differed slightly in thermal properties, such as onset temperature (73.7° to 77.4°C) and peak temperature (78.8° to 81.9°C). Although they showed a similar pasting temperature, their peak viscosities ranged from 680 to 982 Brabender units. The amount and the molecular size distribution of the leached starch molecules varied greatly among the samples. The leached amylose, instead of the apparent amylose, was suggested to play an important role in cooked rice texture. DISCOVER...
Linear starch forms inclusion complexes with hydrophobic compounds, and the complexation is affec... more Linear starch forms inclusion complexes with hydrophobic compounds, and the complexation is affected by many factors, such as the degree of polymerization (DP) of linear starch. Enzymatic modification of starch may create more linear starch with favorable DPs that could enhance starch‐inclusion complexation. Starches from different botanical sources, including potato, common corn, and high amylose corn starch (Hylon VII, ∼70% amylose), were modified enzymatically using isoamylase alone or combined with β‐amylase prior to complexing with stearic acid, and the resultant modified starches and their complexes were characterized. Debranching significantly increased iodine affinity (IA) of potato and common corn starch, but had no effect on Hylon VII; the additional β‐amylase treatment further increased IA of potato and common corn starches, but decreased IA of Hylon VII. The highest amount of complexed stearic acid as measured by gas chromatography was formed by the debranched and β‐amyl...
Real degree of fermentation (RDF) is an important measure of brewhouse performance in the product... more Real degree of fermentation (RDF) is an important measure of brewhouse performance in the production of beer. In this work, the relationship of RDF with malted barley starch properties was investigated. Starches were isolated from 25 malted barley samples and analyzed for molecular size distribution (by HPSEC), AP structural features (by high‐performance size exclusion chromatography with multi‐angle laser light scattering and RI detectors), and thermal properties (by DSC). Cluster analysis, analysis of variance, principal component analysis, bivariate correlation, and multiple linear regression analysis were used in establishing correlations. RDF, AM, and AP content were 74.0–80.1%, 25.2–34.4%, and 65.6–74.9%, respectively. Starch gelatinization enthalpy was 6.4–8.1 J/g, and onset gelatinization temperature was 58.5–64.3°C. AP and AM content had a positive and negative impact on RDF, respectively. The effect of thermal properties (starch gelatinization and AM‐lipid complex melting)...
This study investigated the effects of enzyme modification on starch as an effective oil delivery... more This study investigated the effects of enzyme modification on starch as an effective oil delivery system for bake‐only chicken nuggets. Various native starches were hydrolyzed by amyloglucosidase to a hydrolysis degree of 20% to 25% and plated with 50% (w/w, starch dry basis) with canola oil to create a starch‐oil matrix. This matrix was then blended into a dry ingredient blend for batter and breader components. Nuggets were prepared by coated with predust, hydrated batter, and breader, and the coated nuggets were steam‐baked until fully cooked and then frozen until texture and sensory analyses. The enzyme‐modified starches showed a significant decrease in pasting viscosities for all starch types. For textural properties of nuggets, no clear relationship was found between peak force and starch source or amylose content. Sensory attributes related to fried foods (for example, crispness and mouth‐coating) did not significantly differ between bake‐only nuggets formulated using the enzy...
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