scholarly journals Freshly Prepared or Reheated? The Effect of Cold Storage and Reheating of Parboiled Rice on Consumer Preference and Acceptability in Auckland, New Zealand

2017 ◽  
Author(s):  
Louise Weiwei Lu ◽  
John Monro ◽  
Jun Lu ◽  
Elaine Rush
Keyword(s):  
New Zealand ◽  
Consumer Preferences ◽  
Brown Rice ◽  
Consumer Preference ◽  
Starch Digestibility ◽  
Rice Varieties ◽  
Parboiled Rice ◽  
Rice Samples

Background: Previous in vitro and in vivo studies have demonstrated that storage of cooked rice at 4 °C for 24 h and reheating to 65 °C significantly reduced starch digestibility and postprandial glycaemic responses. Moreover, the effect was greater for parboiled rice compared to other rice varieties commonly consumed in New Zealand. This study aimed to evaluate consumer preferences of related sensory attributes and consumer acceptability of several rice varieties freshly cooked or reheated. Method: Sixty-four consumers volunteered and recorded on Visual Analoge Scales their preference and acceptability of freshly prepared or cold-stored and reheated medium grain white, medium grain brown and parboiled rice. Results: All six rice samples were accepted by participants (average 54%). Reheated parboiled rice and reheated medium grain brown rice were both accepted by participants as a preferred staple meal compared to other rice samples. Among all rice samples, the sweetness and the flavour of freshly cooked warm medium-grain white rice were less preferred (scored 42.1% and 45.0% respectively) compared with other samples (P = 0.05). Participants who prepared and consumed brown rice at home regularly (more than 10 times per month), preferred the reheated brown rice (73.8% (67.4, 80.2)) and reheated parboiled rice (74.3% (67.9, 80.7)) (P < 0.001). Conclusions: It is suggested that reheated parboiled rice, with the lowest starch digestibility and glycaemic impact (both in vitro glucose release and in vivo glucose response) could be accepted as a healthier alternative for the daily staple meal.

scholarly journals The Effect of Cold Treatment of Parboiled Rice with Lowered Glycaemic Potency on Consumer Liking and Acceptability

Foods ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 207
Author(s):  
Louise Lu ◽  
John Monro ◽  
Jun Lu ◽  
Elaine Rush
Keyword(s):  
Cold Treatment ◽  
Brown Rice ◽  
Sensory Characteristics ◽  
In Vivo Studies ◽  
Postprandial Blood Glucose ◽  
Rice Starch ◽  
Rice Varieties ◽  
Parboiled Rice ◽  
The Impact

A significant reduction in rice starch digestibility and subsequent postprandial blood glucose responses following extended cold treatment (at 4 °C for 24 h) have been demonstrated in both in vitro and in vivo studies, respectively. The impact of cold treatment was more significant for parboiled rice compared to other rice varieties. This study aimed to investigate consumer liking of sensory characteristics that may influence consumer acceptability of three available rice products in the Auckland region (medium grain white, medium grain brown and parboiled rice, which were either freshly boiled or cold-treated and reheated). The consumer liking of sensory characteristics (colour, taste, flavour, and texture) of each rice sample were accessed using visual analogue scales (VAS) in a randomized single blind setting. In the second stage, the participants evaluated their acceptability on VAS after the nutritional value and the characteristics of the rice samples were revealed. Sixty-four rice consumers reported higher likings of sensory characteristics of cold-treated parboiled rice and medium grain brown rice. The effect of cold treatment on the liking of sensory characteristics was more significant for parboiled rice (p < 0.05). Participants who are between 36 and 55 years old and consume rice domestically more than 10 times per month preferred cold-treated brown rice (73.8% of the participants’ population (67.4%, 80.2%)) and parboiled rice (74.3% of the participants’ population (67.9%, 80.7%)) (p < 0.001). As a result, cold-treated reheated parboiled rice received higher likings and acceptability and could be recommended and accepted as a healthier replacement of the daily staple meal.

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

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.

scholarly journals Experimental Evidence for Therapeutic Potentials of Propolis

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2528
Author(s):  
Priyanshu Bhargava ◽  
Debajit Mahanta ◽  
Ashish Kaul ◽  
Yoshiyuki Ishida ◽  
Keiji Terao ◽  
...  
Keyword(s):  
New Zealand ◽  
Experimental Evidence ◽  
Antioxidant Properties ◽  
Geographic Location ◽  
Caffeic Acid Phenethyl Ester ◽  
Candidate Drug ◽  
Brazilian Propolis ◽  
Brazilian Green Propolis

Propolis is produced by honeybees from materials collected from plants they visit. It is a resinous material having mixtures of wax and bee enzymes. Propolis is also known as bee glue and used by bees as a building material in their hives, for blocking holes and cracks, repairing the combs and strengthening their thin borders. It has been extensively used since ancient times for different purposes in traditional human healthcare practices. The quality and composition of propolis depend on its geographic location, climatic zone and local flora. The New Zealand and Brazilian green propolis are the two main kinds that have been extensively studied in recent years. Their bioactive components have been found to possess a variety of therapeutic potentials. It was found that Brazilian green propolis improves the cognitive functions of mild cognitive impairments in patients living at high altitude and protects them from neurodegenerative damage through its antioxidant properties. It possesses artepillin C (ARC) as the key component, also known to possess anticancer potential. The New Zealand propolis contains caffeic acid phenethyl ester (CAPE) as the main bioactive with multiple therapeutic potentials. Our lab performed in vitro and in vivo assays on the extracts prepared from New Zealand and Brazilian propolis and their active ingredients. We provided experimental evidence that these extracts possess anticancer, antistress and hypoxia-modulating activities. Furthermore, their conjugation with γCD proved to be more effective. In the present review, we portray the experimental evidence showing that propolis has the potential to be a candidate drug for different ailments and improve the quality of life.

scholarly journals In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2507
Author(s):  
Simonetta Fois ◽  
Piero Pasqualino Piu ◽  
Manuela Sanna ◽  
Tonina Roggio ◽  
Pasquale Catzeddu
Keyword(s):  
Glycemic Load ◽  
Health Benefits ◽  
Starch Digestibility ◽  
Glycemic Response ◽  
In Vitro Starch Digestibility ◽  
Food Matrices ◽  
Fresh Pasta

The use of wholemeal flour and sourdough fermentation in different food matrices has received considerable attention in recent years due to its resulting health benefits. In this study, a semolina-based and a wholemeal semolina-based sourdough were prepared and added to the formulation of gnocchetti-type fresh pasta. Four types of gnocchetti were made, using semolina plus semolina-based sourdough (SS), semolina plus wholemeal semolina-based sourdough (SWS), semolina alone (S), and semolina plus wholemeal semolina (WS). The latter two were used as controls. The digestibility of starch was studied both in vitro and in vivo, and the glycemic response (GR) and glycemic load (GL) were determined. Starch digestibility, both in vivo and in vitro, was higher in wholemeal semolina than semolina pasta and the resulting GR values (mg dL−1 min−1) were also higher (2209 and 2277 for WS and SWS; 1584 and 1553 for S and SS, respectively). The use of sourdough significantly reduced the rapidly digestible starch (RDS) content and increased the inaccessible digestible starch (IDS) content. The addition of sourdough to the formulation had no effect on the GR values, but led to a reduction of the GL of the pasta. These are the first data on the GR and GL of fresh pasta made with sourdough.

scholarly journals Development of rice pre-breeding resources with blast resistance

2020 ◽  
Vol 224 ◽  
pp. 04020
Author(s):  
Zh M Mukhina ◽  
E G Savenko ◽  
T L Korotenko ◽  
I I Suprun ◽  
O. A. Bragina ◽  
...  
Keyword(s):  
Magnaporthe Grisea ◽  
Blast Resistance ◽  
Local Population ◽  
Rice Varieties ◽  
Germplasm Exchange ◽  
Yield Structure ◽  
Rice Samples ◽  
Breeding Resources

Within the framework of this study, the first Russian-Chinese joint program for development of rice varieties with long-term blast resistance was launched on the basis of rice germplasm exchange and the subsequent comprehensive study of the obtained breeding samples, hybridization of Russian and Chinese varieties with specified traits. The genetic diversity of the Chinese rice samples obtained by exchange was studied by biological and morphological traits of plants, taxonomic belonging to a botanical variety, elements of the yield structure, and resistance to lodging. 31 hybrid combinations (F1) from the crossing of Russian and Chinese varieties were used to obtain the BC1 generation. The technologies of cultivation of isolated rice anthers in vitro have been optimized in relation to Chinese genotypes in order to accelerate the genetic stabilization of breeding material obtained from crossing. Phenotyping of Russian and Chinese breeding samples was carried out on the basis of resistance to the local population of the blast pathogen (Magnaporthe grisea (T.T. Hebert) M.E. Barr)), on natural and artificial infectious backgrounds. DNA identification of genes for blast resistance was carried out for the same breeding samples. Based on the experimental data obtained, promising samples were selected - prototypes of new rice varieties.

Phenolics, Antioxidant Activity, and In Vitro Starch Digestibility of Extruded Brown Rice Influenced by Choerospondias axillaris Fruit Peels Addition

2019 ◽  
Vol 71 (9-10) ◽  
pp. 1800346
Author(s):  
Zicong Zeng ◽  
Kechou Huang ◽  
David J. McClements ◽  
Xiuting Hu ◽  
Shunjing Luo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Brown Rice ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility

scholarly journals Lippia citriodora (verbascoside) extract supplementation: Effect on rabbit semen quality in vivo and in vitro

2019 ◽  
Vol 64 (No. 1) ◽  
pp. 1-10 ◽  
Author(s):  
F. Vizzarri ◽  
M. Palazzo ◽  
D. Casamassima ◽  
L. Ondruska ◽  
M. Massanyi ◽  
...  
Keyword(s):  
New Zealand ◽  
Semen Quality ◽  
Antioxidant Activities ◽  
Zealand White Rabbit ◽  
Free Radical Scavengers ◽  
Feed Additive ◽  
Feed Mixture ◽  
Lippia Citriodora

Verbascoside, the main component of Lippia citriodora extract, is one of the most powerful free radical scavengers exhibiting a wide biological activity. In in vivo study 20 adult New Zealand white rabbit bucks were divided into two homogeneous groups, one control (CON) and one verbascoside-supplemented (0.1%) in feed mixture (EXP) and later in vitro effects of verbascoside on the motility aspects of rabbit spermatozoa were analysed. The spermatozoa concentration, ejaculate volume, spermatozoa motility, progressive motility, distance parameters, velocity parameters and type of spermatozoa movement were negatively affected by Lippia citriodora leaves extract after the first 4 weeks of dietary treatment, till the end of experiment (8 weeks). Four weeks after the suspension of feed additive supplementation, all spermatozoa traits values returned to the normality, and in line with CON group. For in vitro findings, ejaculates from 10 male New Zealand white bucks were collected using an artificial vagina. Then it was diluted in physiological saline solution containing different concentrations of verbascoside at the concentration of 0, 0.0024, 0.0219, 0.157, 120.0 mg/ml (Ctrl, VB1, VB2, VB3, VB4 groups, respectively), using a dilution ratio of 1 : 4. The obtained data proved that verbascoside at the concentration of 0.0024 and 0.0219 mg/ml had no adverse effect on spermatozoa. Additionally, we found that verbascoside at higher concentrations (0.157 and 120.0 mg/ml) significantly altered all the motility parameters analysed in the experiment. In conclusion a possible negative effect of verbascoside supplementation into feed mixture (0.1%) on semen quality parameters in rabbit bucks as well as in vitro can be stated, obviously considering that target organs of antioxidant activities of phenylpropanoid glycosides are various. In addition it has to be emphasized that the extract showed a reversible action, since the semen traits of treated animals returned to the normality after the dietary administration period.

scholarly journals Detection of Aflatoxins in Rice Samples

2015 ◽  
Vol 49 (3) ◽  
pp. 189-194 ◽  
Author(s):  
A Nisa ◽  
N Zahra ◽  
S Hina
Keyword(s):  
Protein Metabolism ◽  
Brown Rice ◽  
Dietary Exposure ◽  
Parboiled Rice ◽  
White Rice ◽  
Broken Rice ◽  
The World ◽  
Rice Samples ◽  
Layer Chromatography

Aflatoxins are natural contaminants of cereals and other commodities throughout the world. Chronic dietary exposure even to low doses of aflatoxins is a known risk factor for liver cancer and effect protein metabolism and immunity. The study was carried out on a 1029 samples of brown rice, 1561 samples of white rice, 33 samples of broken rice, 13 samples of Sella rice, 52 samples of parboiled rice of export quality from Pakistan during the years 2006-2010 for determination of Aflatoxin B1, B2, G1 and G2 by Thin Layer Chromatography. 341 (33.13%) samples of white rice, 350 (22.42%) samples of brown rice, 13 (39.39%) samples of broken rice, 25 (24.27%) samples of Sella rice and 14 (26.92%) samples of parboiled rice were found contaminated with B1. B2 was detected in 33 (3.20%) samples of white rice, 23 (1.47%) samples of brown rice and 1(3.03%) samples of broken rice. While G1 is found in 9 (0.8%) samples of white rice, 57 (3.65%) samples of brown rice, 1 (1.5 %) samples of parboiled rice. Aflatoxin G2 was absent in all samples. DOI: http://dx.doi.org/10.3329/bjsir.v49i3.22134 Bangladesh J. Sci. Ind. Res. 49(3), 189-194, 2014

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