Comparing parboiling and milling for selenium-enriched rice (Oryza sativa L.): Differences in selenium speciation, texture, microstructure, and sensory
Parboiled rice can effectively retain Se during milling. In this study, Se-enriched rice grains were sprayed with three different concentrations of bioSeNPs fertilizer on the leaves at heading stage and then processed into parboiled and milled rice. The aim was to investigate the effects of parboili...
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| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000112 |
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| author | Kun Zhuang Zihan Zhang Shuyou Shang Kai Zheng Xiaolong Zhou Wenjing Huang Yuehui Wang Wenping Ding |
| author_facet | Kun Zhuang Zihan Zhang Shuyou Shang Kai Zheng Xiaolong Zhou Wenjing Huang Yuehui Wang Wenping Ding |
| author_sort | Kun Zhuang |
| collection | DOAJ |
| description | Parboiled rice can effectively retain Se during milling. In this study, Se-enriched rice grains were sprayed with three different concentrations of bioSeNPs fertilizer on the leaves at heading stage and then processed into parboiled and milled rice. The aim was to investigate the effects of parboiling on Se speciation, texture, microstructure, taste, and flavor of cooked rice. The results showed that parboiling enhances the total Se content by making the bran more difficult to remove. At milling for 40 s, selenomethionine (72.6 %–80.1 %) is predominant Se speciation. Parboiled rice exhibited higher hardness, reduced stickiness, with only minor differences in chewiness. The results regarding cooking quality and microstructure indicated that parboiling restricts starch dissolution during cooking, while the protein remains distributed within starch cell gaps. The parboiling enhances umami and flavor while maintaining the original taste and flavor profile. This work provides valuable insights for application of Se-enriched rice in parboiled rice. |
| format | Article |
| id | doaj-art-b2105f6121814592b68160473aa82230 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-b2105f6121814592b68160473aa822302025-02-12T05:32:19ZengElsevierFood Chemistry: X2590-15752025-01-0125102165Comparing parboiling and milling for selenium-enriched rice (Oryza sativa L.): Differences in selenium speciation, texture, microstructure, and sensoryKun Zhuang0Zihan Zhang1Shuyou Shang2Kai Zheng3Xiaolong Zhou4Wenjing Huang5Yuehui Wang6Wenping Ding7Key Laboratory of Bulk Grain and Oil Deep Processing (Ministry of Education), Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Corresponding authors.Key Laboratory of Bulk Grain and Oil Deep Processing (Ministry of Education), Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaKey Laboratory of Bulk Grain and Oil Deep Processing (Ministry of Education), Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaKey Laboratory of Bulk Grain and Oil Deep Processing (Ministry of Education), Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaCollege of Modern Industry of Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaKey Laboratory of Bulk Grain and Oil Deep Processing (Ministry of Education), Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaCollege of Modern Industry of Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; National Selenium-Rich Agricultural Products Processing Technology Research and Development Center, Wuhan 430023, ChinaKey Laboratory of Bulk Grain and Oil Deep Processing (Ministry of Education), Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Corresponding authors.Parboiled rice can effectively retain Se during milling. In this study, Se-enriched rice grains were sprayed with three different concentrations of bioSeNPs fertilizer on the leaves at heading stage and then processed into parboiled and milled rice. The aim was to investigate the effects of parboiling on Se speciation, texture, microstructure, taste, and flavor of cooked rice. The results showed that parboiling enhances the total Se content by making the bran more difficult to remove. At milling for 40 s, selenomethionine (72.6 %–80.1 %) is predominant Se speciation. Parboiled rice exhibited higher hardness, reduced stickiness, with only minor differences in chewiness. The results regarding cooking quality and microstructure indicated that parboiling restricts starch dissolution during cooking, while the protein remains distributed within starch cell gaps. The parboiling enhances umami and flavor while maintaining the original taste and flavor profile. This work provides valuable insights for application of Se-enriched rice in parboiled rice.http://www.sciencedirect.com/science/article/pii/S2590157525000112Selenium-enriched riceParboiled riceSEMCLSMElectronic tongueElectronic nose |
| spellingShingle | Kun Zhuang Zihan Zhang Shuyou Shang Kai Zheng Xiaolong Zhou Wenjing Huang Yuehui Wang Wenping Ding Comparing parboiling and milling for selenium-enriched rice (Oryza sativa L.): Differences in selenium speciation, texture, microstructure, and sensory Food Chemistry: X Selenium-enriched rice Parboiled rice SEM CLSM Electronic tongue Electronic nose |
| title | Comparing parboiling and milling for selenium-enriched rice (Oryza sativa L.): Differences in selenium speciation, texture, microstructure, and sensory |
| title_full | Comparing parboiling and milling for selenium-enriched rice (Oryza sativa L.): Differences in selenium speciation, texture, microstructure, and sensory |
| title_fullStr | Comparing parboiling and milling for selenium-enriched rice (Oryza sativa L.): Differences in selenium speciation, texture, microstructure, and sensory |
| title_full_unstemmed | Comparing parboiling and milling for selenium-enriched rice (Oryza sativa L.): Differences in selenium speciation, texture, microstructure, and sensory |
| title_short | Comparing parboiling and milling for selenium-enriched rice (Oryza sativa L.): Differences in selenium speciation, texture, microstructure, and sensory |
| title_sort | comparing parboiling and milling for selenium enriched rice oryza sativa l differences in selenium speciation texture microstructure and sensory |
| topic | Selenium-enriched rice Parboiled rice SEM CLSM Electronic tongue Electronic nose |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000112 |
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