Industrial physical processes to reduce brown rice cooking time - A review
DOI:
https://doi.org/10.33448/rsd-v12i9.43232Keywords:
Nutritional compounds; Rice bran; Cooking time; Water absorption; Fissure in the grains.Abstract
Rice has social, economic, and nutritional importance in different countries. In the integral form, its consumption confers more health benefits. However, due to its characteristics of greater hardness and prolonged cooking time, it has low acceptance among consumers. The objective of this study was to analyze, through a literature review, the methods that use physical principles to reduce the cooking time of brown rice. Sixty-nine studies found in different databases, published from 2002 to 2022, were selected. The characteristics of rice processing, its main forms of consumption, the nutritional superiority of brown rice, the challenges of production and the contextualization of rice were compiled in the development of new processing methods. The main processing methods found to reduce the cooking time of brown rice were described and analyzed in relation to investigation methods, physical principles and the results obtained. Being then the partial polishing; pre-hydration, cooking and drying; fissure induction; heating by infrared radiation; treatment with high hydrostatic pressure; ultrasonic treatment and low-pressure cold plasma treatment. It was found that although these methods reduce cooking time, some may cause a decrease in the nutritional value of brown rice. In this way, it was considered that the pre-hydration, cooking and drying treatments and the induction of fissuring in the grains are the most promising, since they significantly influenced the reduction of the cooking time of brown rice, without changing its nutritional value.
References
Abhilasha, P., Pal, U. S., Panda, M. K., Sahoo, G., Nayak, R., Rayaguru, K. & Sahoo, N. R. (2021). Standardisation of cooking and conditioning methods for preparation of quick cooking germinated brown rice. Journal of the Indian Chemical Society, 98 (8). doi.org/10.1016/j.jics.2021.100093
Atungulu, G. G. & Pan, Z. (2014). Rice industrial processing worldwide and impact on macro- and micronutrient content, stability, and retention. Annals of the New York Academy of Sciences, 134, (1), 15-28. doi.org/10.1111/nyas.12492
Batista, C. S., Santos, J. P. & Vanier, N. L. (2018). Desenvolvimento de arroz de cozimento rápido: Do processamento à qualidade do produto final. Labgrãos Magazine, 2, (2).
Batista, C. S., Santos, J. P., Dittgen, C. L., Colussi, R., Bassinello, P. Z., Elias, M. C., & Vanier, N. L. (2019). Impact of cooking temperature on the quality of quick cooking brown rice. Food chemistry, 286, 98-105. https://doi.org/10.1016/j.foodchem.2019.01.187
BRASIL. Ministério da Agricultura, Pecuária e Abastecimento. (2009). Instrução normativa nº 6, de 16 de fevereiro de 2009. Aprova o Regulamento Técnico do Arroz, definindo o seu padrão oficial de classificação, com os requisitos de identidade e qualidade, a amostragem, o modo de apresentação e a marcação ou rotulagem. Diário Oficial da República Federativa do Brasil, Brasília. http://sistemasweb.agricultura.gov.br/sislegis/action/detalhaAto.do?method=visualizarAtoPortalMapa&chave=1687046295
Bualuang, O., Tirawanichakul, Y. & Tirawanichakul, S. (2012). Comparative Study between Hot Air and Infrared Drying of Parboiled Rice: Kinetics and Qualities Aspects. Journal of Food Processing and Preservation, 37 (6), 1119-1132. Doi.org/10.1111/j.1745-4549.2012.00813.
Cáceres, P. J., Peñas, E, Martínez-Villaluenga, C., García-Morab, P. & Frías, J. (2019). Development of a multifunctional yogurt-like product from germinated brown rice. LWT – Food Science and Technology, 99, 306-312. doi.org/10.1016/j.lwt.2018.10.008
Carcea, M. (2021). Value of Whole grain Rice in a Healthy Human Nutrition. Agriculture, 11 (8), 720. doi.org/10.3390/agriculture11080720
Chen, M.; Bergman, C. J. & Mcclung, A. M. (2019). Hydrolytic rancidity and its association with phenolics in rice bran. Food Chemistry, 285, 485-491. doi.org/10.1016/j.foodchem.2019.01.139
Colina, J.; Guerra, M. (2009). Obtención y evaluación de arroz integral de cocción rápida. Interciencia, 34, (10). Recuperado em 01 de fevereiro de 2022, de http://ve.scielo.org/scielo.php?script=sci_arttext&pid=S0378-18442009001000012&lng=es&tlng=es.
Cui, L., Pan, Z., Yue, T., Atungulu, G. & Berrios, J. J. (2010). Effect of ultrasonic treatment of brown rice at different temperatures on cooking properties and quality. Cereal Chemistry, 87 (5), 403-408. doi/10.1094/CCHEM-02-10-0034
Dang, L. T. K.; Therdthai, N. & Ratphitagsanti, W. (2018). Improvement of structure and cooking quality of brown rice using ultrasonic and enzymatic treatments. Journal of Food Processing and Preservation, 42 (11). doi.org/10.1111/jfpp.13814
Das, M. Banerjee, R. & Bal, S. (2008a). Evaluation of physicochemical properties of enzyme treated brown rice (Part B). LWT-Food Science and Technology, 41 (10), 2092-2096. doi.org/10.1016/j.lwt.2007.11.018
Das, M., Gupta, S., Kapoor, V., Banerjee, R. & Bal, S. (2008b). Enzymatic polishing of rice – A new processing technology. LWT Food Science and Technology, 41, (10), 2079-2084. doi.org/10.1016/j.lwt.2008.02.007
Ding, C., Khir, R., Pan, Z., Wood, D. F., Venkitasamy, C., Tu, K., El-Mashad, H. & Berrios, J. (2018). Influence of infrared drying on storage characteristics of brown rice. Food Chemistry, 264, 149-156. doi.org/10.1016/j.foodchem.2018.05.042
Fontanella, M. C., Martin, M., Tenni, D., Beone, G. M. & Romani, M. (2021). Effect of Milling and Parboiling Processes on Arsenic Species Distribution in Rice Grains. Rice Science, 28 (4), 402-408. doi.org/10.1016/j.rsci.2021.05.010
Foster-powell, K.; Holt, S. H. & Brand-miller, J. C. (2002). International table of glycemic index and glycemic load values: 2002. The American Journal of Clinical Nutrition, 76, 5-56. doi/10.1093/ajcn/76.1.5
Galvão, M. C. B., & Ricarte, I. L. M. (2019). Revisão sistemática da literatura: conceituação, produção e publicação. Logeion: Filosofia da informação, 6(1), 57-73. doi.org/10.21728/logeion.2019v6n1.p57-73
Gavahian, M., Chu, Y., Khaneghah, A. M., Barba, F. J. & Misra, N. N. (2018). A critical analysis of the cold plasma induced lipid oxidation in foods. Trends in Food Science & Technology, 77, 32-41. doi.org/10.1016/j.tifs.2018.04.009
Gong, S., Luo, S. J., Li, T., Liu, C. M., Zhang, G. W., Chen, J., Zeng, Z. C. & Liu, R. H. (2017). Phytochemical profiles and antioxidant activity of processed brown rice products. Food Chemistry, 232, 67-78. doi/10.1016/j.foodchem.2017.01.093
IBGE – Instituto Brasileiro de Geografia e Estatística. Censo Agro 2017. Censo agropecuário: resultados definitivos 2017. Rio de Janeiro: IBGE, 2019. Recuperado em 17 de fevereiro de 2022, de https://censos.ibge.gov.br/agro/2017/2013-agencia-de-noticias/releases/28646-pof-2017-2018-brasileiro-ainda-mantem-dieta-a-base-de-arroz-e-feijao-mas-consumo-de-frutas-e-legumes-e-abaixo-do-esperado.html
Itani, T., Tamaki, M., Arai, E. & Horino, T. (2002). Distribution of amylose, nitrogen, and minerals in rice kernels with various characters. Journal of Agricultural and Food Chemistry, 50 (19), 5326–5332. doi.org/10.1021/jf020073x
Joy, E. J. M., Ander, E. L., Broadley, M. R., Young, S. D., Chilimba, A. D. C., Hamilton, E. M. & Watts, M. J. (2017). Elemental composition of Malawian rice. Environmental Geochemistry and Health, 39 (4), 835-845. doi/10.1007/s10653-016-9854-9.
Juliano B.O. (2016) Rice: Overview. In: Wrigley, C., Corke, H., and Seetharaman, K., Faubion, J., (eds.) Encyclopedia of Food Grains vol. 1, pp. 125-129. Oxford: Academic Press. doi.org/10.1016/B978-0-12-394437-5.00015-2
Kang, D. F.; He, J. F. & Wang, X. C. (2007). The actuality and prospect of instant rice production in China. Cereal Process, 32, 40-42.
Kaur, A.; Bhise, S. & Kaur, M. (2020). Hydrothermal treatments for paddy to improve physicochemical quality of brown rice. Journal of Microbiology, Biotechnology and Food Sciences, 9 (5), 913-926. doi/10.15414/jmbfs.2020.9.5.913-926
Kennedy, G.; Burlingame, B. & Nguyen, V. N. Nutritional contribution of rice and impact of biotechnology and biodiversity in rice-consuming countries. In: International Rice Commission, 20, 2003, Bangkok. Proceedings of the 20th session of the International Rice Commission. Bangkok: Rome, FAO, 2003. Recuperado em 08 de dezembro de 2022, em http://www.fao.org/3/y4751e00.html
Khalua, R. K., Tewari, S. & Mondal, R. (2019). Nutritional comparison between brown rice and white rice. Magnesium, 5, 20.
Kumar, A., Lal, M. K., Nayak, S., Sahoo, U., Behera, A., Bagchi, T. B., Parameswaran, C., Swain, P. & Sharma, S. (2022). Effect of parboiling on starch digestibility and mineral bioavailability in rice (Oryza sativa L.). LWT-Food Science and Technology, 156. doi.org/10.1016/j.lwt.2021.113026
Lang, G. H., Timm, N. S., Neutzling, H. P., Ramos, A. H., Ferreira, C. D. & Oliveira, M. (2022). Infrared radiation heating: A novel technique for developing quick-cooking rice. LWT- Food Science and Technology, 154. doi.org/10.1016/j.lwt.2021.112758
Lang, G. H., Lindemann, I., Ferreira, C. D., Pohndorf, R. S., Vanier, N. L. & Oliveira, M. (2018). Influence of drying temperature on the structural and cooking quality properties of black rice. Cereal Chemistry, 95 (4), 564-574. doi/10.1002/cche.10060
Lee, J., Sreenivasulu, N., Hamilton, R. S. & Kohli, A. (2019). Brown Rice, a Diet Rich in Health Promoting Properties. Journal of Nutritional Science and Vitaminology, 65, 26-28. doi/10.3177/jnsv.65. S26
Li, S. C.; Chou, T. C. & Shih, C. K. (2011). Effects of brown rice, rice bran, and polished rice on colon carcinogenesis in rats. Food Research International, 4 (1), 209-216. doi/10.1016/j.foodres.2010.10.034
Li, Y., Li, Y., Chen, Z., Bu, L., Shi, F. & Huang, J. (2021). High-temperature air fluidization improves cooking and eating quality and storage stability of brown rice. Innovative Food Science and Emerging Technologies, 67. doi.org/10.1016/j.ifset.2020.102536
Luo, X., Li, Y., Yang, D. & Xing, J. (2019). Effects of electron beam irradiation on storability of brown and milled rice. Journal of Stored Products Research, 81 (4), 22-30. doi/10.1016/j.jspr.2018.12.003
Misra, N. N., Pankaj, S. K., Segat, A., & Ishikawa, K. (2016). Cold plasma interactions with enzymes in foods and model systems. Trends in Food Science and Technology, 55, 39-47. doi/10.1016/j.tifs.2016.07.001
Mohorič, A., Vergeldt, F., Gerkema, E., de Jager, A., van Duynhoven, J., van Dalen, G., & Van As, H. (2004). Magnetic resonance imaging of single rice kernels during cooking. Journal of Magnetic Resonance, 171(1), 157-162. doi. 10.1016/j.jmr.2004.08.013
Monks, J. L. F., Vanier, N. L., Casaril, J., Berto, R. M., de Oliveira, M., Gomes, C. B., & Elias, M. C. (2013). Effects of milling on proximate composition, folic acid, fatty acids, and technological properties of rice. Journal of Food Composition and Analysis, 30(2), 73-79. doi.org/10.1016/j.jfca.2013.01.009
Monge-Rojas, R., Mattei, J., Fuster, T., Willett, W., & Campos, H. (2014). Influence of sensory and cultural perceptions of white rice, brown rice, and beans by Costa Rican adults in their dietary choices. Appetite, 81, 200-208. doi. 10.1016/j.appet.2014.06.028
Mohapatra, B. & Bahl, S. (2006). Cooking quality and instrumental textural attributes of cooked rice for different milling fractions. Journal of Food Engineering, 73 (3), 253-259. doi.org/10.1016/j.jfoodeng.2005.01.028
Muller, A., Nunes, M. T., Maldaner, V., Coradi, P. C., Moraes, R. S., Martens, S., Leal, A. F., Pereira, V. F. & Marin, C. K. (2022). Rice Drying, Storage and Processing: Effects of Post-Harvest Operations on Grain Quality. Rice Science, 29 (1), 16-30. doi.org/10.1016/j.rsci.2021.12.002
Paiva, F. F., Vanier, N. L., Berrios, J., Pinto, V. Z., Wood, D., Williams, T., Pan, J. & Elias, M. C. (2016). Polishing and parboiling effect on the nutritional and technological properties of pigmented rice. Food Chemistry, 191, 105-112. doi.org/10.1016/j.foodchem.2015.02.047
Park, D. & Han, J. (2016). Quality controlling of brown rice by ultrasound treatment and its effect on isolated starch. Carbohydrate Polymers, 137, 30-38. doi/10.1016/j.carbpol.2015.10.045
Rattanamechaiskul, C.; Soponronnarit, S. & Prachayawarakorn, S. (2014). Glycemic response to brown rice treated by different drying media. Journal of Food Engineering, 122 (1), 48-55. doi/10.1016/j.jfoodeng.2013.08.022
Rathna, T. S. P. Ann, R. L. E. N., Ravichandran, K. & Antony, U. (2019). Nutritional and functional properties of coloured rice varieties of South India: a review. Journal of Ethnic Foods, 6 (11). doi/10.1186/s42779-019-0017-3
Reddy, C. K., Kimi, L., Haripriya, S. & Kang, N. (2017). Effects of Polishing on Proximate Composition, Physico- Chemical Characteristics, Mineral Composition and Antioxidant Properties of Pigmented Rice. Rice Science, 24 (5), 241-252. doi.org/10.1016/j.rsci.2017.05.002
Rosniyana, A., Rukunudin, I. H. & Shariffah, S. A. N. (2006). Effects of milling degree on the chemical composition, physicochemical properties, and cooking characteristics of brown rice. Journal of Tropical Agriculture and Food Science, 34 (1), 37–44. Recuperado em 12 de fevereiro de 2022, de http://jtafs.mardi.gov.my/jtafs/34-1/Brown%20Rice.pdf
Runge, J., Heringer, O. A., Ribeiro, J. S. & Biazati, L. B. (2019). Multi-element rice grains analysis by ICP OES and classification by processing types. Food Chemistry, 279, 419-424. doi.org/10.1016/j.foodchem.2018.07.162
Santos, B., Stone, L.F. & Vieira, N. R. A (2006.). A cultura do arroz no Brasil (2a ed). Revisada e ampliada. Santo Antônio de Goiás: Embrapa Arroz e Feijão.
Sandhu, R. S., Singh, N., Kaler, R. S. S., Kaur, A. & Shevkani, K. (2018). Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars. Food Chemistry, 160, 231-238. doi.org/10.1016/j.foodchem.2018.03.092
Sapwarobol, S.; Saphyakhajorn, W. & Astina, J. (2021). Biological Functions and Activities of Rice Bran as a Functional Ingredient: A Review. Nutr Metab Insights, 14. doi/10.1177/11786388211058559
Shraim, A. M., Ahmad, M. I., Rahman, M. S. F. & Ng, J. C. (2022). Concentrations of essential and toxic elements and health risk assessment in brown rice from Qatari market. Food Chemistry, 376. doi.org/10.1016/j.foodchem.2021.131938
Sivakamasundari, S. K., Moses, J. A. & Anandharamakrisnan, C. (2020). Effect of parboiling methods on the physicochemical characteristics and glycemic index of rice varieties. Journal of Food Measurement and Characterization, 14, (6), 3122-3137. doi.org/10.1007/s11694-020-00551-9
Sirisoontaralak, P., Nakornpanom, N. N., Koakietdumrongkul, K. & Panumaswiwath, C. (2015). Development of quick cooking germinated brown rice with convenient preparation and containing health benefits. LWT – Food Science and Technology, 61 (1), 138-144. doi/10.1016/j.lwt.2014.11.015
Souza, C. R. C. & Silva, L. H. (2019). Efeitos de diferentes métodos de processamento sobre o tempo de cocção e nas características tecnológicas de arroz integral. Trabalho de conclusão de curso (Graduação em Ciência e Tecnologia de Alimentos), Universidade Federal do Pampa - campus Itaqui.
Souza, C. R. C.; Silva, L. H. & Costa, P. F. P. (2020). Redução do tempo de cocção do arroz integral através da indução de fissuras. Research, Society and Development, 9 (9). doi.org/10.33448/rsd-v9i9.7403
Storck, C, R. Variação na composição química em grãos de arroz submetidos a diferentes beneficiamentos. (2004). Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Centro de Ciências Rurais, Universidade Federal de Santa Maria.
Thirumdas, R., Deshmukh, R. R. & Annapure, U. S. (2015). Effect of low temperature plasma processing on physicochemical properties and cooking quality of basmati rice. Innovative Food Science & Emerging Technologies, 31, 83-90. doi.org/10.1016/j.ifset.2015.08.003
Thirumdas, R., Saragapani, C., Ajinkya, M. T., Deshmukh, R. R. & Annapure, U. S. (2016). Influence of low-pressure cold plasma on cooking and textural properties of brown rice. Innovative Food Science & Emerging Technologies, 37, Part A, 53-60. doi.org/10.1016/j.ifset.2016.08.009
Ugheoke, I. T. & Mamat, O. (2012). A critical assessment and new research directions of rice husk silica processing methods and properties. Maejo International Journal of Science and Technology, 6 (3), 430-448. doi/10.14456/mijst.2012.31
Walter, M., Marchezan, E. & Avila, L. (2008). A. Arroz: composição e características nutricionais. Ciência Rural Online, Santa Maria, 38 (4), 1184-1192. doi.org/10.1590/S0103-84782008000400049
Wu, J., Chen, J., Liu, W., Liu, C., Zhong, Y., Luo, D., Li, Z. & Guo, X. (2016). Effects of aleurone layer on rice cooking: A histological investigation. Food chemistry, 191, 28-35. doi.org/10.1016/j.foodchem.2014.11.058
Xia, Q., Green, B. D., Zhu, Z., Li, Y., Gharibzahedi, S. M. T., Roohinejad, S. & Barba, F. S. (2019). Innovative processing techniques for altering the physicochemical properties of whole grain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes. Critical Reviews in Food Science and Nutrition, 9 (20), 3349-3370. 10.1080/10408398.2018.1491829.
Yan, X., Liu, C., Huang, A., Chen, R., Chen, J. & Luo, S. (2020). The nutritional components and physicochemical properties of brown rice flour ground by a novel low temperature impact mill. Journal of Cereal Science, 92. doi.org/10.1016/j.jcs.2020.102927
Yao, B. M., Chen, P. & Sun, G. X. (2020). Distribution of elements and their correlation in bran, polished rice, and whole grain. Food Science & Nutrition, 8 (2), 982-992. doi.org/10.1002/fsn3.1379
Yodpitak, S. Mahatheeranont, S., Boonyawan, D., Sookwong, P., Roytrakul, S. & Norkaew, O. (2019). Cold plasma treatment to improve germination and enhance the bioactive phytochemical content of germinated brown rice. Food Chemistry, 289, 328-339. doi.org/10.1016/j.foodchem.2019.03.061
Yu, Y., Pan, F., Ramaswamy, H. S., Zhu, S., Yu, L. & Zhang, Q. (2017). Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology, and cooked texture of brown rice. Journal of Food Science and Technology, 54 (6), 1655-1664. 10.1007/s13197-017-2598-4
Yu, Y., Ge, L., Zhu, S., Zhan, Y. & Zhang, Q. (2015). Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice. Journal of Food Science and Technology, 52 (12), doi/10.1007/s13197-015-1901-5
Zhang, G., Malik, V. S., Pan, A., Kumar, S., Holmes, M. D., Spielgeman, D., Lin, X. & Hu, F. B. (2010). Substituting brown rice for white rice to lower diabetes risk: A focus-group study in Chinese adults. Journal of the American Dietetic Association, 110 (8), 1216-1221. doi/10.1016/j.jada.2010.05.004
Zhang, G. & Hamaker, B. R. (2017). The nutritional property of endosperm starch and its contribution to the health benefits of whole grain foods. Critical Reviews in Food Science and Nutrition, 57 (18) 3807-3817. doi/10.1080/10408398.2015.1130685.
Zinoviadou, K. G., Galanakis, C. M., Brncic, M., Grimi, N., Bousseta, N., Mota, M. J., Saraiva, J. A., Patras, A., Tiwari, B. & Barba, F. J. (2015). Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties. Food Research International, 77, 743-752. doi.org/10.1016/j.foodres.2015.05.032
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Christian Rafael Câmara de Souza; Leomar Hackbart da Silva; Paula Fernanda Pinto da Costa
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
