Arroqui Cristina, Horvitz Sandra, Noriega María José, Fernández-Pan Idoya, Ibañez Francisco C, Vírseda Paloma
Institute for Sustainability & Food Chain Innovation-ISFOOD, Universidad Pública de Navarra, Campus Arrosadia s/n, 31006 Pamplona, Spain.
Foods. 2024 Dec 15;13(24):4052. doi: 10.3390/foods13244052.
, a rice with an intermediate amylose content, is suitable for (a traditional Spanish dish) due to its ability to withstand cooking and absorb flavors. In this study, high-pressure processing (HPP) at 400 and 600 MPa (10 min) was used as a pretreatment to improve the properties of rice cooked by either boiling or microwaving. The microstructure and pasting properties of unpressurized and pressurized rice were examined. Also, the cooking time and cooking kinetics were determined for each cooking method. Overall, the pasting properties of the rice were not impacted by the HPP treatments, but the typical polyhedral form of the rice starch granules was lost, especially at 600 MPa. Cooking times were reduced from 14 and 10 min for unpressurized samples to 12 and 8 min (400 MPa) and 8 and 6 min (600 MPa) for boiling- and microwave-cooked rice, respectively. The rice pretreated at 400 MPa (10 min) and microwaved (8 min) had lower hardness and adhesiveness, which was linked to the release of amylose during cooking. In summary, HPP could be an effective pretreatment for the improvement of the cooking and textural properties of rice, particularly when cooked by microwaving.
一种直链淀粉含量中等的大米，由于其耐煮和吸收风味的能力，适合用于制作西班牙海鲜饭（一种传统的西班牙菜肴）。在本研究中，采用400和600兆帕（10分钟）的高压处理（HPP）作为预处理，以改善通过水煮或微波煮制的大米的特性。研究了未加压和加压大米的微观结构和糊化特性。此外，还测定了每种烹饪方法的烹饪时间和烹饪动力学。总体而言，HPP处理对大米的糊化特性没有影响，但大米淀粉颗粒典型的多面体形态消失了，尤其是在600兆帕时。水煮和微波煮制大米的烹饪时间分别从未加压样品的14分钟和10分钟减少到12分钟和8分钟（400兆帕）以及8分钟和6分钟（600兆帕）。在400兆帕（10分钟）下预处理并微波煮制（8分钟）的大米硬度和粘性较低，这与烹饪过程中直链淀粉的释放有关。总之，HPP可能是改善大米烹饪和质地特性的有效预处理方法，特别是在通过微波煮制时。
