首页|Simulated oral processing of cooked rice using texture analyzer equipped with multiple extrusion cell probe (TA/MEC)
Simulated oral processing of cooked rice using texture analyzer equipped with multiple extrusion cell probe (TA/MEC)
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NSTL
Elsevier
Mechanical and chemical structure changes of cooked rice during oral processing is complex and dynamic. Limited attention has been paid to link the oral processing of rice with its eating quality. In this work, a texture analyzer equipped with a multiple extrusion cell probe was used to simulate oral processing which can monitor the changes of force and work to evaluate the eating quality of rice. Cooked rice (30 g) and 3.6 mL simulated saliva containing 0.01 g low-temperature a-amylase (2000 U/g) were added into the cell followed by 25 compression cycles. The results confirmed cooked rice structure can be divided into fast breakdown structure (Type I), slow breakdown structure (Type II), and unbreakable structure. In this method, both a-amylase and starch retrogradation can increase compression cycles to break Type I structure down. Furthermore, the present of a-amylase significantly decreased the total work as well as the work contributed to the breakdown of Type II structure and unbreakable structure, and increased the work contributed to the breakdown of Type I structure. Cooked rice after retrogradation needed more work to break the structure down including Type I and Type II structure and generated less reducing sugar leading to the deterioration of rice eating quality. Based on the above results, we assumed the breakdown of Type I structure was mainly controlled by rice size reduction, the unbreakable structure is mainly related to the undigested substance during chewing, and the breakdown of Type II structure is mainly controlled by the combination of rice size reduction and enzymatic degradation. Thus, this simulated oral processing test is useful for investigating the dynamic changes of cooked rice structure during chewing which will be a key area for rice eating quality evaluation in future.
NSTL
Elsevier
