Effects of Hard Water Boiling on Chalky Rice in Terms of Texture Improvement and Ca Fortification
In the present paper, we investigated the characteristics of chalky rice grains generated by ripening under high temperature and compared them with whole grains. We evaluated 14 unpolished <i>Japonica</i> rice grains harvested in Japan in 2021, and these samples (original grains) were di...
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MDPI AG
2023-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/13/2510 |
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| author | Sumiko Nakamura Ken’ichi Ohtsubo |
| author_facet | Sumiko Nakamura Ken’ichi Ohtsubo |
| author_sort | Sumiko Nakamura |
| collection | DOAJ |
| description | In the present paper, we investigated the characteristics of chalky rice grains generated by ripening under high temperature and compared them with whole grains. We evaluated 14 unpolished <i>Japonica</i> rice grains harvested in Japan in 2021, and these samples (original grains) were divided into two groups (a whole grain group and a chalky grain one). We found that not only activities of endogenous amylase and proteinase, but also cell wall-degrading enzymes, such as xylanase and cellulase, changed markedly between chalky grains and whole grains. Using rice grains blended with 30% of chalky grains as the material, we compared the sugar and mineral contents and textural properties of the rice grains soaked and boiled in either ordinary water or hard water, such as Evian or Contrex. It was shown that xylanase, in addition to amylase and proteinase, may play an important role in changing the texture of the boiled chalky rice grains. For the sake of preventing the above-mentioned deterioration in the texture of boiled grains of chalky rice, we tried to use hard water, such as Evian or Contrex, to soak and cook the chalky rice grains. It was shown that the hard water was useful for the prevention of texture deterioration of the boiled rice grains due to inhibition of the activities of endogenous hydrolytic enzymes, such as α-amylase, β-amylase, proteinase, and xylanase. Furthermore, we found that the hard water was useful in increasing the calcium absorption through the meal by 2.6 to 16.5 times. |
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| format | Article |
| id | doaj.art-f977db94eb0c4ef1907e40bc51d2a268 |
| institution | Directory Open Access Journal |
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| language | English |
| last_indexed | 2024-03-11T01:41:37Z |
| publishDate | 2023-06-01 |
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| spelling | doaj.art-f977db94eb0c4ef1907e40bc51d2a2682023-11-18T16:33:33ZengMDPI AGFoods2304-81582023-06-011213251010.3390/foods12132510Effects of Hard Water Boiling on Chalky Rice in Terms of Texture Improvement and Ca FortificationSumiko Nakamura0Ken’ichi Ohtsubo1Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 265-1, Higashijima, Akiha-ku, Niigata 956-8603, JapanFaculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 265-1, Higashijima, Akiha-ku, Niigata 956-8603, JapanIn the present paper, we investigated the characteristics of chalky rice grains generated by ripening under high temperature and compared them with whole grains. We evaluated 14 unpolished <i>Japonica</i> rice grains harvested in Japan in 2021, and these samples (original grains) were divided into two groups (a whole grain group and a chalky grain one). We found that not only activities of endogenous amylase and proteinase, but also cell wall-degrading enzymes, such as xylanase and cellulase, changed markedly between chalky grains and whole grains. Using rice grains blended with 30% of chalky grains as the material, we compared the sugar and mineral contents and textural properties of the rice grains soaked and boiled in either ordinary water or hard water, such as Evian or Contrex. It was shown that xylanase, in addition to amylase and proteinase, may play an important role in changing the texture of the boiled chalky rice grains. For the sake of preventing the above-mentioned deterioration in the texture of boiled grains of chalky rice, we tried to use hard water, such as Evian or Contrex, to soak and cook the chalky rice grains. It was shown that the hard water was useful for the prevention of texture deterioration of the boiled rice grains due to inhibition of the activities of endogenous hydrolytic enzymes, such as α-amylase, β-amylase, proteinase, and xylanase. Furthermore, we found that the hard water was useful in increasing the calcium absorption through the meal by 2.6 to 16.5 times.https://www.mdpi.com/2304-8158/12/13/2510chalky ricexylanase activitycellulase activityhard waterhardness |
| spellingShingle | Sumiko Nakamura Ken’ichi Ohtsubo Effects of Hard Water Boiling on Chalky Rice in Terms of Texture Improvement and Ca Fortification Foods chalky rice xylanase activity cellulase activity hard water hardness |
| title | Effects of Hard Water Boiling on Chalky Rice in Terms of Texture Improvement and Ca Fortification |
| title_full | Effects of Hard Water Boiling on Chalky Rice in Terms of Texture Improvement and Ca Fortification |
| title_fullStr | Effects of Hard Water Boiling on Chalky Rice in Terms of Texture Improvement and Ca Fortification |
| title_full_unstemmed | Effects of Hard Water Boiling on Chalky Rice in Terms of Texture Improvement and Ca Fortification |
| title_short | Effects of Hard Water Boiling on Chalky Rice in Terms of Texture Improvement and Ca Fortification |
| title_sort | effects of hard water boiling on chalky rice in terms of texture improvement and ca fortification |
| topic | chalky rice xylanase activity cellulase activity hard water hardness |
| url | https://www.mdpi.com/2304-8158/12/13/2510 |
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