RESEARCH ARTICLE

The surface mechanics of cooked rice as influenced by gastric fluids measured using a micro texture analyzer

Boya Lv

Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science Soochow University, Suzhou, Jiangsu Province, China

Contribution: Data curation (lead), Investigation (lead), Methodology (lead), Writing - original draft (lead)

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Peng Wu,

Corresponding Author

Peng Wu

[email protected]

orcid.org/0000-0002-3339-4179

Xiao Dong Pro-health (Suzhou) Instrumentation Co Ltd, Suzhou, 215152, Jiangsu Province, China

Correspondence

Peng Wu and Xiao Dong Chen, Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science Soochow University, Suzhou Industrial Park Campus, Suzhou, Jiangsu Province, 215123, China.

Email: [email protected] (P. W.) and [email protected] (X. D. C.)

Contribution: Formal analysis (equal), Supervision (equal), Writing - original draft (supporting), Writing - review & editing (lead)

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Xiao Dong Chen,

Corresponding Author

Xiao Dong Chen

[email protected]

Correspondence

Email: [email protected] (P. W.) and [email protected] (X. D. C.)

Contribution: Conceptualization (lead), Funding acquisition (lead), Project administration (equal), Resources (lead), Supervision (equal), Writing - review & editing (equal)

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Boya Lv,

Boya Lv

Contribution: Data curation (lead), Investigation (lead), Methodology (lead), Writing - original draft (lead)

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Peng Wu,

Corresponding Author

Peng Wu

[email protected]

orcid.org/0000-0002-3339-4179

Xiao Dong Pro-health (Suzhou) Instrumentation Co Ltd, Suzhou, 215152, Jiangsu Province, China

Correspondence

Email: [email protected] (P. W.) and [email protected] (X. D. C.)

Contribution: Formal analysis (equal), Supervision (equal), Writing - original draft (supporting), Writing - review & editing (lead)

Search for more papers by this author

Xiao Dong Chen,

Corresponding Author

Xiao Dong Chen

[email protected]

Correspondence

Email: [email protected] (P. W.) and [email protected] (X. D. C.)

Contribution: Conceptualization (lead), Funding acquisition (lead), Project administration (equal), Resources (lead), Supervision (equal), Writing - review & editing (equal)

Search for more papers by this author

First published: 22 February 2022

https://doi.org/10.1111/jtxs.12667

Citations: 3

Xiao Dong Chen and Dr. Peng Wu made significantly equal contributions to the article

This article was published on AA publication on: 22 February 2022.

Funding information: National Natural Science Foundation of China, Grant/Award Number: 22078212; Natural Science Foundation of the Jiangsu Higher Education Institutions of China, Grant/Award Number: 19KJD550001

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Abstract

In this study, a micro texture analyzer (MTA) was employed to explore the texture characteristics of the surface of an individual steamed rice (SR) and fried rice (FR) grain exhibited in four simulated digestion environments in vitro. The elastic modulus, hardness and elastic index of the single cooked rice particle were measured using the MTA. The hardness of SR particles decreased by 66, 81, 89.1, and 95% after simulated digestion in distilled water, HCl, simulated gastric fluid (SGF), and simulated salivary and gastric fluid (SSF + SGF), respectively. This is in line with the most significant volume expansion and structure ruptures when digested in SSF + SGF. Similar mechanical and structural behaviors were shown for FR, but the hardness and elastic modulus decreased less than those of SR under the same digestion conditions. The different surface mechanics are consistent with the reduced expansion and more compact structure with smaller voids in FR during in vitro digestion. This could be attributed to the encapsulation by frying oil on the surface that would retard the diffusion of digestive fluids into the rice kernels. A weak negative correlation was found between the elastic modulus and the moisture content of the cooked rice. The present study has quantitatively assessed the surface mechanics of cooked rice as influenced by gastric fluids using the MTA. This is practically meaningful for gaining an in-depth understanding of the influence of textural modifications on disintegration of solid foods and release of nutrients during digestion.

Open Research

DATA AVAILABILITY STATEMENT

The data that support the findings of this study are available from the corresponding author upon reasonable request.

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August 2022

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The surface mechanics of cooked rice as influenced by gastric fluids measured using a micro texture analyzer

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The surface mechanics of cooked rice as influenced by gastric fluids measured using a micro texture analyzer

Abstract

Open Research

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