Changes in oral processing parameters of three rice varieties

AbstractThis research explored the impact of in-vivo oral processing on the bolus properties of three rice varieties [white ponni (WP), mappillai samba (MS), and basmati (B)] that were selected based on variations in the amylose content. The amylose and dry matter content of the WP, MS, and B were 4.67, 7.48, and 13.8(%) and 69.57, 60.09, and 70.47(%), respectively. Mastication features (bite-size, chewing time, and chew cycles), bolus properties (particle size distribution, bolus moisture content, rheology, and starch hydrolysis), time-dependent bolus features (rate of incorporation of saliva and saliva content) and, temporal dominance of sensation (TDS) of cooked rice were studied. Results confirmed the significance of oral processing on various bolus characteristics. Moreover, a pronounced correlation between the morphology of rice varieties and mastication features was observed. The structure and textural characteristics of the different rice varieties (MS, WP, B) showed considerable effects on the consumption time (25.7 s, 22.2 s, 17.8 s) and chewing cycles (34, 31, 23). Rate of saliva incorporation was relatively lesser for MS as compared with WP and B. Solid loss followed the trends WP > MS > B. The total starch content of cooked rice boluseswas WP (82.69 ± 0.01%), MS (79.49 ± 0.01%), and B (71.74 ± 0.01%). Further, texture – TDS and flavor – TDS of all varieties were found to be strongly dependent on textural attributes, composition, and oro-sensory perception. This study provides a significant understanding of the oral processing behavior of rice and its bolus, considering the effect of variations in amylose content, texture, and morphology.

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Impact of Oral Mastication on the in vitro Digestibility of Pigmented and Non-Pigmented Rice Varieties

Biointerface Research in Applied Chemistry ◽

10.33263/briac121.11481160 ◽

2021 ◽

Vol 12 (1) ◽

pp. 1148-1160

Keyword(s):

Amylose Content ◽

Starch Content ◽

In Vitro Digestion ◽

In Vitro Digestibility ◽

Rice Varieties ◽

Pigmented Rice ◽

Rice Samples ◽

Oral Processing

The extent of starch hydrolysis and glycemic index (GI) of foods depends on how it is orally processed, but many in vitro digestion studies failed to consider the oral phase of digestion. This research aimed to understand the relationship between oral mastication and GI of rice. For this study, different rice varieties (pigmented and non-pigmented) were selected and analyzed for their physicochemical properties. The amylose content for all rice varieties was higher than 25%, with the starch content of 68.68 ± 0.70% - 81.60 ± 1.78%. Temporal dominance of sensation was determined for rice samples to understand the consumers' sensory preferences towards the pigmented rice varieties. In vivo oral mastication studies were also performed for the rice varieties, in which significant differences were observed amongst pigmented and non-pigmented rice samples. The particle size for pigmented rice varieties after in vivo oral mastication was significantly larger (50% particles greater than 2 mm; due to its intact morphology) than non-pigmented rice. The significant impact of oral processing on the GI of rice irrespective of the varieties was also observed in this study. Thus, this research sheds light on the need for oral processing for in vitro digestion studies.

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Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters

Food & Function ◽

10.1039/c6fo01472k ◽

2017 ◽

Vol 8 (2) ◽

pp. 615-628 ◽

Cited By ~ 16

Author(s):

E. Guichard ◽

M. Repoux ◽

E. M. Qannari ◽

H. Laboure ◽

G. Feron

Keyword(s):

Processing Parameters ◽

Fat Content ◽

Aroma Release ◽

Cheese Aroma ◽

Oral Processing ◽

Chewing Activity

The aim of the present paper was to determine, from four model cheeses differing in fat content and firmness, the respective impacts ofin vivoaroma release, bolus rheology, chewing activity, mouth coating and salivary composition on dynamic aroma perception.

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Microstructural Variations in Melt-Spun Rapidly Solidified Ribbons

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100117340 ◽

1985 ◽

Vol 43 ◽

pp. 54-55

Author(s):

L. A. Bendersky ◽

W. J. Boettinger

Keyword(s):

Solid State ◽

Processing Parameters ◽

Heat Extraction ◽

Solid State Reactions ◽

Careful Examination ◽

Ion Milling ◽

Melt Spun ◽

Wheel Side ◽

Rapidly Solidified ◽

Heat Extraction Rate

Rapid solidification produces a wide variety of sub-micron scale microstructure. Generally, the microstructure depends on the imposed melt undercooling and heat extraction rate. The microstructure can vary strongly not only due to processing parameters changes but also during the process itself, as a result of recalescence. Hence, careful examination of different locations in rapidly solidified products should be performed. Additionally, post-solidification solid-state reactions can alter the microstructure.The objective of the present work is to demonstrate the strong microstructural changes in different regions of melt-spun ribbon for three different alloys. The locations of the analyzed structures were near the wheel side (W) and near the center (C) of the ribbons. The TEM specimens were prepared by selective electropolishing or ion milling.

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