Modelling starch phase transitions and water uptake of rice kernels during cooking

Autor: Christian Mestres, Brigitte Pons, Françoise Matencio, Aurélien Briffaz, Manuel Dornier
Přispěvatelé: Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
Jazyk: angličtina
Rok vydání: 2013
Předmět:
0106 biological sciences
Phase transition
Modèle
Starch
Kinetics
Thermodynamics
Teneur en eau
01 natural sciences
Biochemistry
Starch gelatinization
chemistry.chemical_compound
0404 agricultural biotechnology
Q02 - Traitement et conservation des produits alimentaires
Gélification
010608 biotechnology
Cuisson
Botany
Thermal
[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering
Q04 - Composition des produits alimentaires
Water content
ComputingMilieux_MISCELLANEOUS
riz
Absorption d'eau
Propriété physicochimique
Fusion
Chemistry
U10 - Informatique
mathématiques et statistiques
État physique
food and beverages
04 agricultural and veterinary sciences
Atmospheric temperature range
Température
040401 food science
Amidon
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Food Science
Zdroj: Journal of Cereal Science
Journal of Cereal Science, Elsevier, 2013, 58 (3), pp.387-392. ⟨10.1016/j.jcs.2013.08.001⟩
ISSN: 0733-5210
1095-9963
DOI: 10.1016/j.jcs.2013.08.001⟩
Popis: To model the cooking processes of rice, starch gelatinization, the level of fusion of the amylose-lipid complex, and equilibrium water uptake have to be known for any given condition. Starch phase transitions were measured by DSC in two milled Korean round rice kernels whose water contents ranged from 0.18 to 4.7 g g_1 db. Two to three partially overlapping transitions were assessed. Starch thermal transitions were modelled using a double step approach. First, a mechanistic double sigmoid model was fitted with DSC data for any water content value. Each parameter of the mechanistic model was then modelled with conservative empirical water content functions. In this way we obtained an explicit form of phase transition levels as a function of both temperature and water content. In parallel, the water uptake kinetics of rice kernels was determined in the temperature range of 50 _Ce100 _C. Equilibrium water uptake was found to be linked to starch phase transitions and a model was built to calculate equilibrium water uptake as a function of modelled starch gelatinization and amylose-lipid complex fusion levels. (Resume d'auteur)
Databáze: OpenAIRE
Externí odkaz: