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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...

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Autores principales: Naji‐Tabasi, Sara, Shahidi‐Noghabi, Mostafa, Modiri Dovom, Atena, Davtalab, Maryam
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
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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.
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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
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