Cargando…
The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics
The aim of this study was to investigate the quality parameters of extruded rice containing hydrogel and comparing with natural rice (Hashemi variety rice). Extruded rice was produced with composite hydrogel (gellan, xanthan and sodium alginate) at the concentrations of 0.0 (control sample), gellan...
Autores principales: | , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563678/ https://www.ncbi.nlm.nih.gov/pubmed/37823096 http://dx.doi.org/10.1002/fsn3.3466 |
_version_ | 1785118385354309632 |
---|---|
author | Naji‐Tabasi, Sara Shahidi‐Noghabi, Mostafa Modiri Dovom, Atena Davtalab, Maryam |
author_facet | Naji‐Tabasi, Sara Shahidi‐Noghabi, Mostafa Modiri Dovom, Atena Davtalab, Maryam |
author_sort | Naji‐Tabasi, Sara |
collection | PubMed |
description | The aim of this study was to investigate the quality parameters of extruded rice containing hydrogel and comparing with natural rice (Hashemi variety rice). Extruded rice was produced with composite hydrogel (gellan, xanthan and sodium alginate) at the concentrations of 0.0 (control sample), gellan (0.5%)‐alginate (0.5%) (GA1), gellan (1%)‐alginate (1%) (GA2), gellan (0.5%)‐alginate (0.5%)‐xanthan (0.1%) (GAX 1%), and gellan (1%)‐alginate (1%)‐xanthan (0.2%) (GAX2%). The use of hydrogels had no significant effect on moisture content, ash content, cooking time, and color properties of extruded rice (p ≥ .05). In contrast, hydrogel significantly increased water absorption ratio (WAR), water solubility index (WSI), water absorption index (WAI), and textural properties (p ˂ .05) of extruded rice. This observation supports the highest score found for extruded rice containing GA2% and GAX2% in sensory properties, which were similar to natural rice. GA2% rice sample showed the similar texture characteristic, cooking feature, and color parameter to natural rice, ultimately, showing better organoleptic properties. |
format | Online Article Text |
id | pubmed-10563678 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-105636782023-10-11 The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics Naji‐Tabasi, Sara Shahidi‐Noghabi, Mostafa Modiri Dovom, Atena Davtalab, Maryam Food Sci Nutr Original Articles The aim of this study was to investigate the quality parameters of extruded rice containing hydrogel and comparing with natural rice (Hashemi variety rice). Extruded rice was produced with composite hydrogel (gellan, xanthan and sodium alginate) at the concentrations of 0.0 (control sample), gellan (0.5%)‐alginate (0.5%) (GA1), gellan (1%)‐alginate (1%) (GA2), gellan (0.5%)‐alginate (0.5%)‐xanthan (0.1%) (GAX 1%), and gellan (1%)‐alginate (1%)‐xanthan (0.2%) (GAX2%). The use of hydrogels had no significant effect on moisture content, ash content, cooking time, and color properties of extruded rice (p ≥ .05). In contrast, hydrogel significantly increased water absorption ratio (WAR), water solubility index (WSI), water absorption index (WAI), and textural properties (p ˂ .05) of extruded rice. This observation supports the highest score found for extruded rice containing GA2% and GAX2% in sensory properties, which were similar to natural rice. GA2% rice sample showed the similar texture characteristic, cooking feature, and color parameter to natural rice, ultimately, showing better organoleptic properties. John Wiley and Sons Inc. 2023-06-07 /pmc/articles/PMC10563678/ /pubmed/37823096 http://dx.doi.org/10.1002/fsn3.3466 Text en © 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Articles Naji‐Tabasi, Sara Shahidi‐Noghabi, Mostafa Modiri Dovom, Atena Davtalab, Maryam The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics |
title | The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics |
title_full | The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics |
title_fullStr | The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics |
title_full_unstemmed | The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics |
title_short | The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics |
title_sort | use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics |
topic | Original Articles |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563678/ https://www.ncbi.nlm.nih.gov/pubmed/37823096 http://dx.doi.org/10.1002/fsn3.3466 |
work_keys_str_mv | AT najitabasisara theuseofhydrogelstructuresinproductionofextrudedriceandinvestigationofitsqualitativecharacteristics AT shahidinoghabimostafa theuseofhydrogelstructuresinproductionofextrudedriceandinvestigationofitsqualitativecharacteristics AT modiridovomatena theuseofhydrogelstructuresinproductionofextrudedriceandinvestigationofitsqualitativecharacteristics AT davtalabmaryam theuseofhydrogelstructuresinproductionofextrudedriceandinvestigationofitsqualitativecharacteristics AT najitabasisara useofhydrogelstructuresinproductionofextrudedriceandinvestigationofitsqualitativecharacteristics AT shahidinoghabimostafa useofhydrogelstructuresinproductionofextrudedriceandinvestigationofitsqualitativecharacteristics AT modiridovomatena useofhydrogelstructuresinproductionofextrudedriceandinvestigationofitsqualitativecharacteristics AT davtalabmaryam useofhydrogelstructuresinproductionofextrudedriceandinvestigationofitsqualitativecharacteristics |