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Yukiharu Ogawa - One of the best experts on this subject based on the ideXlab platform.

  • Comparative study of conventional steam Cooking and Microwave Cooking on cooked pigmented rice texture and their phenolic antioxidant
    Food Science and Nutrition, 2020
    Co-Authors: Sukanya Thuengtung, Yukiharu Ogawa
    Abstract:

    The impact of two different Cooking processes (Microwave and steaming) on cooked rice quality (i.e., texture), and changes in the bioactive compounds (total phenolic content [TPC] and total anthocyanin content [TAC]) and antioxidant activities (DPPH and FRAP assays) of black and red (nonwaxy) and purple (waxy) pigmented rice were investigated. No significant difference in the firmness between Microwave-cooked rice and steam-cooked rice was found, except for cooked purple rice. However, Microwave Cooking promoted an increase in the cooked rice adhesiveness, which approximately higher 2- ~ 3-fold than that of steam Cooking with varying among rice cultivars. Microwave Cooking also exhibited significantly higher TPC (1.2- ~ 2.0-fold), TAC (2.0- ~ 3.2-fold), DPPH (1.3- ~ 2.5-fold), and FRAP (1.5- ~ 2.4-fold) than steam Cooking for black and purple rice cultivars. There was a strong positive correlation among these bioactive compounds and the antioxidant activities (p 

  • Comparison between Microwave‐Cooking and steam‐Cooking on starch properties and in vitro starch digestibility of cooked pigmented rice
    Journal of Food Process Engineering, 2019
    Co-Authors: Sukanya Thuengtung, Yoshitaka Matsushita, Yukiharu Ogawa
    Abstract:

    The influence of two types of Cooking method, that is, steam‐Cooking and Microwave‐Cooking, on the morphological structure, starch fractions, and starch digestibility of cooked Thai pigmented rice (three cultivars) was examined. The relationship between starch hydrolysis and change in X‐ray diffraction (XRD) pattern, including the change of crystallinity degree during in vitro digestion, was also investigated. The results indicated that the cooked rice morphological structure and starch hydrolysis rate during in vitro digestion was varied by the Cooking method. All non‐waxy rice cultivars exhibited Vₕ‐type crystallinity, whereas, no crystalline peak was detected in the waxy rice cultivar. However, the XRD pattern and crystallinity degree of steam‐cooked rice were dramatically changed after simulated small intestinal digestion for 360 and 480 min when compared with Microwave‐cooked rice. Moreover, steam‐cooked rice showed a significantly lower percentage of equilibrium starch hydrolysis than that of the Microwave‐cooked rice. PRACTICAL APPLICATIONS: Rice attributes and change of crystallinity in XRD pattern during in vitro digestion have found to correlate with rice starch digestibility, which varied depending on rice Cooking methods. Steam‐Cooking could enhance the degree of crystallinity during in vitro digestion, which would affect to retard rice starch digestion. This finding is interesting for the consumer on the selection of the optimized Cooking process that promotes a healthier effect.

  • Morphological structure, starch fractions and starch digestibility of three pigmented rice cultivars cooked by Microwave Cooking
    2018
    Co-Authors: Sukanya Thuengtung, Yukiharu Ogawa
    Abstract:

    Rice is the staple food that normally cooked before consumption. Rice Cooking usually involving heating, influences on the microstructure and physicochemical property of grain. It would also affect the starch digestibility of cooked grain. This study aimed to investigate the effect of Microwave Cooking on the starch fractions, morphological damages and starch digestibility of cooked pigmented rice. Three cultivars of Thai pigmented rice, Hom Nin, Red Hommali and Kum Luempua, were used in this study. They were soaked in water at ratio 1:4.5 (rice:water, w/v) at 4°C for 19 hours. The soaked rice was cooked using Microwave oven at 600W for 12 minutes, and then allowed to incubate at 30°C for 30 minutes to equilibrate moisture in the grain. The morphological structure of cooked grain was observed using fluorescent stereomicroscope. The moisture content, total starch content and resistant starch content were determined. The starch digestibility of cooked rice slurry during simulated in vitro digestion was also examined. The morphological structure of cooked grain revealed that cracks were found inside the grain during Cooking and the bran layer of Hom Nin and Kum Luempua was more damaged than that of Red Hommali. Hom Nin showed significantly higher moisture content (%) (67.26±0.46) than Red Hommali (60.70±0.33) and Kum Luempua (60.54±1.19) (P

Massimiliano Renna - One of the best experts on this subject based on the ideXlab platform.

  • efficacy of combined sous vide Microwave Cooking for foodborne pathogen inactivation in ready to eat chicory stems
    Journal of Food Science, 2017
    Co-Authors: Massimiliano Renna, Maria Gonnella, Silvia De Candia, F Serio, Federico Baruzzi
    Abstract:

    There is a variety of different food processing methods, which can be used to prepare ready‐to‐eat foods. However, the need to preserve the freshness and nutritional qualities leads to the application of mild technologies which may be insufficient to inactivate microbial pathogens. In this work, fresh chicory stems were packed under a vacuum in films, which were transparent to Microwaves. These were then exposed to Microwaves for different periods of time. The application of sous videMicrowave Cooking (SV‐MW, 900 W, 2450 MHz), controlled naturally occurring mesophilic aerobic bacteria, yeasts and molds for up to 30 d when vacuum‐packed vegetables were stored at 4 °C. In addition, the process lethality of the SV‐MW 90 s Cooking was experimentally validated. This treatment led to 6.07 ± 0.7 and 4.92 ± 0.65 log cfu/g reduction of Escherichia coliand Listeria monocytogenesinoculated over the chicory stems (100 g), respectively. With an initial load of 9 log cfu/g for both pathogens, less than 10 cfu/g of surviving cells were found after 90 s Cooking. This shows that short‐time Microwave Cooking can be used to effectively pasteurize vacuum‐packed chicory stems, achieving >5 log cfu/g reduction of E. coliand L. monocytogenes. The combined SV‐MW approach reported here allows a reduction of time needed for the treatment. In addition to this, a reduction of energy consumption compared with conventional SVCooking when it takes place in hot water. The shorter treatment time and the safety level reached by SV‐MW 90 s Cooking opens the possibility for an industrial scale up.

  • Efficacy of Combined Sous Vide‐Microwave Cooking for Foodborne Pathogen Inactivation in Ready‐to‐Eat Chicory Stems
    Journal of Food Science, 2017
    Co-Authors: Massimiliano Renna, Maria Gonnella, Silvia De Candia, F Serio, Federico Baruzzi
    Abstract:

    There is a variety of different food processing methods, which can be used to prepare ready‐to‐eat foods. However, the need to preserve the freshness and nutritional qualities leads to the application of mild technologies which may be insufficient to inactivate microbial pathogens. In this work, fresh chicory stems were packed under a vacuum in films, which were transparent to Microwaves. These were then exposed to Microwaves for different periods of time. The application of sous videMicrowave Cooking (SV‐MW, 900 W, 2450 MHz), controlled naturally occurring mesophilic aerobic bacteria, yeasts and molds for up to 30 d when vacuum‐packed vegetables were stored at 4 °C. In addition, the process lethality of the SV‐MW 90 s Cooking was experimentally validated. This treatment led to 6.07 ± 0.7 and 4.92 ± 0.65 log cfu/g reduction of Escherichia coliand Listeria monocytogenesinoculated over the chicory stems (100 g), respectively. With an initial load of 9 log cfu/g for both pathogens, less than 10 cfu/g of surviving cells were found after 90 s Cooking. This shows that short‐time Microwave Cooking can be used to effectively pasteurize vacuum‐packed chicory stems, achieving >5 log cfu/g reduction of E. coliand L. monocytogenes. The combined SV‐MW approach reported here allows a reduction of time needed for the treatment. In addition to this, a reduction of energy consumption compared with conventional SVCooking when it takes place in hot water. The shorter treatment time and the safety level reached by SV‐MW 90 s Cooking opens the possibility for an industrial scale up.

Federico Baruzzi - One of the best experts on this subject based on the ideXlab platform.

  • efficacy of combined sous vide Microwave Cooking for foodborne pathogen inactivation in ready to eat chicory stems
    Journal of Food Science, 2017
    Co-Authors: Massimiliano Renna, Maria Gonnella, Silvia De Candia, F Serio, Federico Baruzzi
    Abstract:

    There is a variety of different food processing methods, which can be used to prepare ready‐to‐eat foods. However, the need to preserve the freshness and nutritional qualities leads to the application of mild technologies which may be insufficient to inactivate microbial pathogens. In this work, fresh chicory stems were packed under a vacuum in films, which were transparent to Microwaves. These were then exposed to Microwaves for different periods of time. The application of sous videMicrowave Cooking (SV‐MW, 900 W, 2450 MHz), controlled naturally occurring mesophilic aerobic bacteria, yeasts and molds for up to 30 d when vacuum‐packed vegetables were stored at 4 °C. In addition, the process lethality of the SV‐MW 90 s Cooking was experimentally validated. This treatment led to 6.07 ± 0.7 and 4.92 ± 0.65 log cfu/g reduction of Escherichia coliand Listeria monocytogenesinoculated over the chicory stems (100 g), respectively. With an initial load of 9 log cfu/g for both pathogens, less than 10 cfu/g of surviving cells were found after 90 s Cooking. This shows that short‐time Microwave Cooking can be used to effectively pasteurize vacuum‐packed chicory stems, achieving >5 log cfu/g reduction of E. coliand L. monocytogenes. The combined SV‐MW approach reported here allows a reduction of time needed for the treatment. In addition to this, a reduction of energy consumption compared with conventional SVCooking when it takes place in hot water. The shorter treatment time and the safety level reached by SV‐MW 90 s Cooking opens the possibility for an industrial scale up.

  • Efficacy of Combined Sous Vide‐Microwave Cooking for Foodborne Pathogen Inactivation in Ready‐to‐Eat Chicory Stems
    Journal of Food Science, 2017
    Co-Authors: Massimiliano Renna, Maria Gonnella, Silvia De Candia, F Serio, Federico Baruzzi
    Abstract:

    There is a variety of different food processing methods, which can be used to prepare ready‐to‐eat foods. However, the need to preserve the freshness and nutritional qualities leads to the application of mild technologies which may be insufficient to inactivate microbial pathogens. In this work, fresh chicory stems were packed under a vacuum in films, which were transparent to Microwaves. These were then exposed to Microwaves for different periods of time. The application of sous videMicrowave Cooking (SV‐MW, 900 W, 2450 MHz), controlled naturally occurring mesophilic aerobic bacteria, yeasts and molds for up to 30 d when vacuum‐packed vegetables were stored at 4 °C. In addition, the process lethality of the SV‐MW 90 s Cooking was experimentally validated. This treatment led to 6.07 ± 0.7 and 4.92 ± 0.65 log cfu/g reduction of Escherichia coliand Listeria monocytogenesinoculated over the chicory stems (100 g), respectively. With an initial load of 9 log cfu/g for both pathogens, less than 10 cfu/g of surviving cells were found after 90 s Cooking. This shows that short‐time Microwave Cooking can be used to effectively pasteurize vacuum‐packed chicory stems, achieving >5 log cfu/g reduction of E. coliand L. monocytogenes. The combined SV‐MW approach reported here allows a reduction of time needed for the treatment. In addition to this, a reduction of energy consumption compared with conventional SVCooking when it takes place in hot water. The shorter treatment time and the safety level reached by SV‐MW 90 s Cooking opens the possibility for an industrial scale up.

Jean-claude Laguerre - One of the best experts on this subject based on the ideXlab platform.

  • optimization of Microwave Cooking of beef burgundy in terms of nutritional and organoleptic properties
    Lwt - Food Science and Technology, 2015
    Co-Authors: Celine Jouquand, Philippe Jacolot, Frédéric J. Tessier, Julien Bernard, David Marier, Ken Woodward, Pascale Gadonnawidehem, Jean-claude Laguerre
    Abstract:

    The premise was to adapt a conventional beef burgundy model for use in Microwave Cooking (MC) whilst preserving nutritional and eating qualities. The effects of specific power and different Cooking times were measured by meat tenderness, Ne-carboxymethyllysine (CML), lysine, polyphenol contents and energy consumption. A CORICO (CORrelations ICOnography) design for four factors (specific power, times of browning, Cooking and reduction) was used to compare MC and traditional Cooking (TC) determining the optimized MC conditions. For the optimal conditions (specific power of 0.84 W/g and a Cooking time of 84 min), the level of CML product was similar to that measured after TC. However, lysine degradation was more pronounced when TC was used compared to optimized MC. Consumer tests showed that the eating quality of the beef burgundy cooked using MC compared favourably to that of the TC. Energy consumption of the optimized MC conditions was lower than the conventional process (4.67 kWh vs 6.52 kWh) and the Cooking time was decreased by 56% compared to TC.

  • Optimization of Microwave Cooking of beef burgundy in terms of nutritional and organoleptic properties
    Lwt - Food Science and Technology, 2014
    Co-Authors: Celine Jouquand, Philippe Jacolot, Frédéric J. Tessier, Julien Bernard, David Marier, Ken Woodward, Pascale Gadonna-widehem, Jean-claude Laguerre
    Abstract:

    The premise was to adapt a conventional beef burgundy model for use in Microwave Cooking (MC) whilst preserving nutritional and eating qualities. The effects of specific power and different Cooking times were measured by meat tenderness, Ne-carboxymethyllysine (CML), lysine, polyphenol contents and energy consumption. A CORICO (CORrelations ICOnography) design for four factors (specific power, times of browning, Cooking and reduction) was used to compare MC and traditional Cooking (TC) determining the optimized MC conditions. For the optimal conditions (specific power of 0.84 W/g and a Cooking time of 84 min), the level of CML product was similar to that measured after TC. However, lysine degradation was more pronounced when TC was used compared to optimized MC. Consumer tests showed that the eating quality of the beef burgundy cooked using MC compared favourably to that of the TC. Energy consumption of the optimized MC conditions was lower than the conventional process (4.67 kWh vs 6.52 kWh) and the Cooking time was decreased by 56% compared to TC.

  • Optimization of Microwave Cooking of courgette in terms of nutrient preservation and energy consumption
    Procedia food science, 2011
    Co-Authors: Imen Douiri-bedoui, Hajer Abdellaoui, Richard Alexa, Philippe Jacolot, Cyril Druon, Frédéric J. Tessier, Jean-claude Laguerre
    Abstract:

    Abstract The main objective of this work was to establish the kinetics of spoilage of nutritional and organoleptic criteria of frozen courgette when using Microwave and stir-frying Cooking but also to evaluate the effect of these Cooking methods on these criteria. An optimization of the Microwave parameters was also achieved to get the best quality of the courgette after Cooking with the lowest energy consumption. The raw and cooked courgettes were analyzed for the total phenols and vitamin C contents, texture, dry matter content and final surface temperature. A remarkable decrease in vitamin C and phenols contents from the first minutes of Cooking was noticed for both Cooking methods applied. Moreover, these micronutrients seemed to be better preserved at higher power levels with Microwave Cooking. In addition, a same texture was reached in Microwave Cooking in a shorter time compared to the conventional process. A two factors Doehlert design was used to find the optimal settings which ensured a cooked product with good nutritional values and energy saving. Adequate levels for the two factors (Microwave power and Cooking time), were found thanks to the previously established kinetics. The calculated responses given by the quadratic models are quite close to the experimental values. This study will be used in the future for the optimisation of Microwave Cooking of a mixture of vegetables.

Sukanya Thuengtung - One of the best experts on this subject based on the ideXlab platform.

  • Comparative study of conventional steam Cooking and Microwave Cooking on cooked pigmented rice texture and their phenolic antioxidant
    Food Science and Nutrition, 2020
    Co-Authors: Sukanya Thuengtung, Yukiharu Ogawa
    Abstract:

    The impact of two different Cooking processes (Microwave and steaming) on cooked rice quality (i.e., texture), and changes in the bioactive compounds (total phenolic content [TPC] and total anthocyanin content [TAC]) and antioxidant activities (DPPH and FRAP assays) of black and red (nonwaxy) and purple (waxy) pigmented rice were investigated. No significant difference in the firmness between Microwave-cooked rice and steam-cooked rice was found, except for cooked purple rice. However, Microwave Cooking promoted an increase in the cooked rice adhesiveness, which approximately higher 2- ~ 3-fold than that of steam Cooking with varying among rice cultivars. Microwave Cooking also exhibited significantly higher TPC (1.2- ~ 2.0-fold), TAC (2.0- ~ 3.2-fold), DPPH (1.3- ~ 2.5-fold), and FRAP (1.5- ~ 2.4-fold) than steam Cooking for black and purple rice cultivars. There was a strong positive correlation among these bioactive compounds and the antioxidant activities (p 

  • Comparison between Microwave‐Cooking and steam‐Cooking on starch properties and in vitro starch digestibility of cooked pigmented rice
    Journal of Food Process Engineering, 2019
    Co-Authors: Sukanya Thuengtung, Yoshitaka Matsushita, Yukiharu Ogawa
    Abstract:

    The influence of two types of Cooking method, that is, steam‐Cooking and Microwave‐Cooking, on the morphological structure, starch fractions, and starch digestibility of cooked Thai pigmented rice (three cultivars) was examined. The relationship between starch hydrolysis and change in X‐ray diffraction (XRD) pattern, including the change of crystallinity degree during in vitro digestion, was also investigated. The results indicated that the cooked rice morphological structure and starch hydrolysis rate during in vitro digestion was varied by the Cooking method. All non‐waxy rice cultivars exhibited Vₕ‐type crystallinity, whereas, no crystalline peak was detected in the waxy rice cultivar. However, the XRD pattern and crystallinity degree of steam‐cooked rice were dramatically changed after simulated small intestinal digestion for 360 and 480 min when compared with Microwave‐cooked rice. Moreover, steam‐cooked rice showed a significantly lower percentage of equilibrium starch hydrolysis than that of the Microwave‐cooked rice. PRACTICAL APPLICATIONS: Rice attributes and change of crystallinity in XRD pattern during in vitro digestion have found to correlate with rice starch digestibility, which varied depending on rice Cooking methods. Steam‐Cooking could enhance the degree of crystallinity during in vitro digestion, which would affect to retard rice starch digestion. This finding is interesting for the consumer on the selection of the optimized Cooking process that promotes a healthier effect.

  • Morphological structure, starch fractions and starch digestibility of three pigmented rice cultivars cooked by Microwave Cooking
    2018
    Co-Authors: Sukanya Thuengtung, Yukiharu Ogawa
    Abstract:

    Rice is the staple food that normally cooked before consumption. Rice Cooking usually involving heating, influences on the microstructure and physicochemical property of grain. It would also affect the starch digestibility of cooked grain. This study aimed to investigate the effect of Microwave Cooking on the starch fractions, morphological damages and starch digestibility of cooked pigmented rice. Three cultivars of Thai pigmented rice, Hom Nin, Red Hommali and Kum Luempua, were used in this study. They were soaked in water at ratio 1:4.5 (rice:water, w/v) at 4°C for 19 hours. The soaked rice was cooked using Microwave oven at 600W for 12 minutes, and then allowed to incubate at 30°C for 30 minutes to equilibrate moisture in the grain. The morphological structure of cooked grain was observed using fluorescent stereomicroscope. The moisture content, total starch content and resistant starch content were determined. The starch digestibility of cooked rice slurry during simulated in vitro digestion was also examined. The morphological structure of cooked grain revealed that cracks were found inside the grain during Cooking and the bran layer of Hom Nin and Kum Luempua was more damaged than that of Red Hommali. Hom Nin showed significantly higher moisture content (%) (67.26±0.46) than Red Hommali (60.70±0.33) and Kum Luempua (60.54±1.19) (P