Rice Paste Research Articles

Ameliorative Effect of Poria cocos -Yam Riched Rice Paste and Hericium erinaceus Biscuit on Rats with Functional Dyspepsia

Effect of rice paste based on Poria cocos-yam extract and biscuit riched in Hericium erinaceus extract on functional dyspepsia in rats were investigated. Functional dyspepsia rat mblished, and rats were randomly divided into model-, positive-, Poria cocos-yam extracts-(low, medium and high dose), rice paste-(low, medium and high dose), Hericium erainaceus extract-(low, medium and high dose), and biscuit-(low, medium and high dose) treated groups. The corresponding materials were orally administered for 14 days. The results showed that giving the four materials significantly(P<0.05) increased the body weight, feed intake, gastric emptying rate, small intestinal propulsion rate, serum motilin and gastrin levels, and significantly(P<0.05) reduced serum cholecystokinin level in rats with functional dyspepsia, with the colonic levels of acetic-, propionic-, butyric- and total short-chain fatty acids also increased. In summary, the four materials could effectively ameliorate the symptoms of functional dyspepsia in rats, while Poria cocos-yam extract and rice paste functioned better than Hericium erinaceus extract and biscuit, the extract exerted similar effect with the corresponding product, and the medium dose showed the best effect. The results of this study could provide data to support the development of products which improved gastrointestinal function and health.

A CLINICAL STUDY ON AYURVEDIC APPROACH IN PRASAV KALEEN ABHIGHAT (BIRTH INJURY) WITH SPECIAL REFERANCE TO ERB’S PALSY

A 3 month old Female baby was brought to my clinic and was presented with complete paralysis of Rt. Upper limb with typical waiter tip deformity associated with Dislocation of Rt. Shoulder. The baby was treated with the integrated approach of Allopathy and Ayurveda with the intension of faster recovery of the Baby, So that the baby can live a normal life. Innitially, Dislocated Rt. Shoulder Joint was fixed with the Help of Orthopedic Surgeon and was immobilized for 6 weeks. Later, baby was clinically showing. Asymmetric Moro’s Reflex, the rt. arm is adducted and internal rotated at elbow and flexion of wrist and fingers i.e Waiter tip deformity of the same hand which was suggestive of Erb’s Palsy i.e Injury to the Brachial Plexus (C5, C6)[9]. As per Ayurveda Classics: the Condition can be co-rrelated with Ekangvat which is Apatarpan in nature ( Disease which hampers the growth of the body tissues).[17] The Choice of Treatment is Santarpan Chikitsa ( nourshing treatment of the body tissues). Santarpan Chiktisa was palnned for both Antarparimarjan and Bahirparimarjan Chikitsa which nourishes the body tissues both internally as well as Externally. Antarparimarjan Chikitsa included a combination of Bala Churna, Shatawari Churna, Ashwagandha Churna, Musta Churna , shunti churna [7]with mother’s Milk where as Bahirparimarjan Chiktisa included Abhyang (external oiling) with Bala Ashwagandh laksha Tailam along with Shigru Pareebhadradi Tailam ( considering Birth trauma i.e Aghataj Hetu) ,Shashtik Shali Anna Lepan ( Application of Medicated Rice paste in the form of Hot Fomentation) and Matra Basti (Medicated Oil Enema).[17],[2] Remarkable Results were Observed in the form of reduction of dispatrity in length and mid arm circumference of rt. Upper limb as compared to Lt. Upper limb. The Muscle Power improved from 0 to IV. Thus, Facilitating baby to near normal Movement.

Nitrogen fertilizer application rate impacts eating and cooking quality of rice after storage.

The effect of nitrogen fertilizer application on the quality of rice post-storage is not well understood. The eating and cooking quality (ECQ) of rice treated with 0 (CK, control), 160 (IN, insufficient nitrogen), 260 (AN, adequate nitrogen), and 420 (EN, excessive nitrogen) kg N/ha was analyzed over 12 months of storage. Results showed that the rate of nitrogen fertilizer application had no significant impact on the changes in taste value during storage. However, EN application significantly increased the hardness (p < 0.05), reduced the gumminess (p < 0.05), and delayed the decline in the viscosity of rice paste by two months after one-year storage, compared with other treatments. In conclusion, although EN application resulted in an inferior texture of rice, it delayed the quality change by two months during storage. It was demonstrated that a rational nitrogen application rate (0-260 kg N/ha) for rice cultivation is particularly important to obtain high ECQ; however, EN may be beneficial for the stability of the ECQ during storage.

Evaluation and Analysis of Parboiled Rice before and after Preparation Based on Quality Characteristics and Gelatinization Properties

In this study, 12 rice varieties were selected to prepare the parboiled rice under the same process conditions. The change trend of quality characteristics and gelatinization properties of parboiled rice before and after preparation were comprehensively evaluated and analyzed. The results showed that the milling quality in the parboiled rice of ‘Yuzhenxiang’, ‘Tianfeng B’, ‘SN16-236’, ‘Guifengyou 785’, ‘Liangyou68’, ‘Huiliangyou 1898’ were better than that before preparation. Because of the yellow grain of parboiled rice of ‘SN16-236’, ‘Liangyou68’, ‘Huiliangyou 1898’ were relatively higher than the raw rice (P < 0.05), which seriously affected the appearance quality of parboiled rice. It was also found that parboiled rice could improve the nutrition and the thermal stability of rice paste. In addition, the results of taste quality analysis showed that the appearance and taste values of parboiled rice of ‘Yuzhenxiang’, ‘Hongxiang Rice’, ‘Jinyuanxiang 98’, ‘SN16-236’, ‘15L-Z156’, ‘Guifengyou 785’ were all higher than those before preparation. Based on the above results, the quality in the parboiled rice of ‘Yuzhenxiang’, ‘Guifengyou 785’ were better and suitable for use as special rice varieties of parboiled rice, but the quality of ‘Dalixiang’ and ‘Yuefeng B’ were relatively poor and were not suitable for the production of parboiled rice. This study would provide the theoretical basis for the quality evaluation of parboiled rice and the development and application of rice products.

Rice paste derived microporous carbon for advanced lithium–sulfur batteries

A nano–sized microporous carbon has been successfully prepared through a carbonization of rice paste followed by heat treatment process and ball–milling. The nano–sized porous carbon with a high specific surface area and abundant micropores can effectively increase the sulfur loading. After loading sulfur, the microporous–carbon/S with a sulfur content of 74.2% exhibited a remarkable initial capacity of 865 mAh g −1 at 0.2 A g −1 and maintained at 689 mAh g −1 over 100 cycles. Moreover, the composite displayed superior rate capabilities of 1132, 1078, 860 and 674 mAh g −1 at 0.1, 0.2, 0.5 and 1.0 A g −1 . The outstanding electrochemical capabilities and facile low–cost preparation process make the nano–sized microporous carbon as an excellent candidate for lithium sulfur batteries. • Nanostructured microporous carbon was developed. • It has a large number of micropores. • Microorous carbon exhibit a high capacity and rate performance. • High performance is ascribed to the microporous nanostructure.

Rice paste viscosities and gel texture resulting from varying drying and tempering regimen

AbstractBackground and objectivesHeated‐air drying followed by tempering (HAT) is effective for increasing rough rice drying rates without compromising head rice yield (HRY). However, relatively little is known about the specific nature of the effects of HAT regimens on end‐use properties of rice. This study determined the effects of drying air conditions (air temperature and relative humidity) and tempering durations on changes in rice paste viscosities and gel texture.FindingsRice paste viscosities and gel texture were not only dependent on drying air temperature but also on how long the rice was exposed to a given temperature during drying and tempering. Air relative humidity (rh) had an indirect effect on rice end‐use properties. Using different HAT regimens, peak viscosity was altered by 16%, final viscosity by 21%, breakdown by 24%, and setback by &gt;500% compared with control samples. Gel strength was increased by approximately 40% with HAT regimens.ConclusionsHeated‐air drying and tempering conditions must be carefully selected, not only to minimize HRY reductions but also to minimize variations in the functional properties of rice intended for specified end uses. Likewise, HAT regimens could be selected to produce desired properties for specified end uses.Significance and noveltyInconsistencies in rice flour functionality are a hindrance to an expansive use of rice in end‐use, gluten‐free product development. This study shows that drying, a critical postharvest operation, could introduce variations in rice flour quality, which also implies that HAT regimens could deliberately be utilized to produce flour for various end‐use applications.

Rheology and tribology properties of cereal and legume flour paste from different botanical origins.

Paste made from eight types of cereal grains (low fiber containing grains [LF grains]: rice, sticky rice, black rice, and millet; and high fiber containing grains [HF grains]: wheat, buckwheat, oat, and barley), and four types of legumes (soybean, red bean, kidney bean, and mung bean), were studied in terms of particle size, rheological, and tribological properties. Sticky rice and soybean pastes showed lower yield stress, viscosity and consistency coefficient than other pastes. Most cereal pastes showed a major peak at approximately 160µm except for oat and barley, while legume pastes showed mono modal profiles except for soybean. Tribological results showed that starch tended to develop type A friction profiles, showing a typical Stribeck curve; bran/fiber tended to develop type B profiles, showing an ascent curve with clear onset of hydrodynamic regime; protein and lipids promoted type C profiles, showing a flat plateau shaped curve. Water soluble polysaccharides in grains or legumes could improve the paste lubrication. In general, 5% of the black rice paste and sticky rice in the LF grain group, and the soybean paste in the legume group, showed a low friction coefficient (μ) in the entire entrainment speed range; barley paste and oat paste in the HF grain group showed relatively low μ at low entrainment speed (0.5mm/s) and medium entrainment speed (5 and 10mm/s), respectively.

Effects of sodium alginate and rice variety on the physicochemical characteristics and 3D printing feasibility of rice paste

This paper investigated the 3D printing feasibility of rice (waxy rice, japonica rice, indica rice) paste and the effect of sodium alginate (SA) added at concentrations (0, 0.25%, 0.50%, 0.75%, 1.00%, w/w, dry rice flour basis) on the physicochemical and structural characteristics of rice paste. Results showed that rice paste incorporated with SA exhibited shear-thinning behavior so that it can be used as ideal material for 3D printing. The viscosity, degree of bound water and mechanical strength of rice paste increased with increasing addition of SA. When SA concentration was 0.50%, the 3D printed japonica rice product (3DJP3) provided the best printability and highest precision, followed by waxy rice product (3DWP3) and indica rice product (3DIP3). Scanning electron microscopy (SEM) revealed that more convolutions were induced in the 3D printed rice products upon the addition of SA, which increased the products stability. It was a further proof that 3DJP3 and 3DIP3 still maintained good structure and precision after steaming. However, 3DWP3 has swollen after steaming due to the highest amylopectin content of waxy rice and showed the worst shape fidelity. Overall, SA could be functioned as proper additives for 3D rice products, and the food matrix of proper types of rice and SA could be promising materials for 3D printing.

A case of severe malnutrition infant with neonatal onset intractable diarrhea

BackgroundCongenital tufting enteropathy (CTE) is a rare disease that manifests as intractable diarrhea during the neonatal period which is associated with mutations of the epithelial cell adhesion molecule (EpCAM) gene.Case presentationA male infant who presented with vomiting, diarrhea, abdominal distention, malnutrition and growth failure was admitted to our department when he was 2 months old. His parents were healthy and nonconsanguineous. Etiologic examinations of stool, inflammatory markers, blood gas and electrolytes levels, serum albumin level, serum immunoglobin levels were all normal. And there was no indication for metabolic diseases. Additionally, gastrointestinal contrast did not reveal abnormality of gastrointestinal. The patient was diagnosed with intestinal malabsorptive syndrome and severe malnutrition without definite cause. He was on supportive treatment and nutritional therapy for 13 months. However, he did not gain weight obviously. He was discharged at the age of 15 months and was fed with partial hydrolyzed formula and rice paste at home. Three months later he developed hypoglycemia and severe respiratory infection. Finally, he died due to sepsis and multiple organs failure. The next generation sequencing revealed one homozygous mutation of EpCAM gene and one complex heterozygous mutation of TTC7A gene. He was diagnosed CTE according to the genetic results and clinical manifestations.ConclusionsCTE is rarely reported in Asia. Patients present with congenital diarrhea, poor weight gain and growth failure are recommended to perform endoscopy examination with proper immunohistochemistry study as early as possible, and genetic testing is necessary when suspecting congenital diarrhea and enteropathy.

A sticky rice paste preparation method for reinforcing earthen heritage sites

Abstract Effective restoration measures are required to protect earthen sites in historical heritage locations. In this study, sticky rice paste was added to in situ site soils and the water resistance and disintegration of the modified soils were investigated. Further, the influences of freeze–thaw, dry–wet, and Na2SO4-corrosion cycles on the compressive strength of the modified soil and its morphology were assessed. The results obtained indicate that the modified soil exhibited the highest water resistance and strength after 30 freeze–thaw and dry–wet cycles and 20 Na2SO4-corrosion cycles. This work is expected to provide future guidance on improved restoration and protection of earthen sites.

Action Mechanism of Sticky Rice-Paste-Modified Site Soil: A Traditional Chinese Cementitious Material

ABSTRACTSticky rice paste is a viscous material commonly used in traditional Chinese construction. It has the basic properties of high viscosity and viscoelasticity, good corrosion and weather resistance, and a small coefficient of expansion. Sticky rice paste is usually added to site soils to modify their basic physical and mechanical properties. This study found that gelatinized sticky rice-paste-modified site soils have clearly improved physical and mechanical properties compared to 20 and 100°C water-modified soils when 1% (wt%) sticky rice paste is added as the soil modifier. The liquid and plastic limits, and the plastic index of the soil are improved upon modification, to 27.4, 17.7, and 9.7%, respectively. The unconfined compressive strength and hydraulic conductivity were significantly increased and reduced, respectively. In addition, there was a reduction in the rate of disintegration by water, while the water resistance of the soil was improved. X-ray diffraction, Fourier transform infrared, and thermogravimetry/differential scanning calorimetry studies reveal that the improved properties arise through physical processes between the sticky rice paste and the soil. Scanning electron microscopy reveals that dispersed branched-chain sticky rice-paste molecules extensively infiltrate the surfaces of the soil particles on the nanoscale and become attached to them to form a good adhesive colloid that solidifies the soil particles after water evaporation, resulting in a compact structure.

Mechanical, Thermal and Acoustical Properties of an Innovative Lime-Wool Composite

The purpose of this paper is to characterize a novel composite material based on natural components. The studied composite is a lime based mortar, formulated with hydrated lime, rice paste and sheep wool fibres. The assessed properties of the mortar are the following: adherence to the support layer, thermal conductivity, thermal resistance, and acoustic absorption. Based on the obtained results, it can be stated that the proposed composite material has an acceptable adhesive strength (0.125 N/mm2), low thermal conductivity (0.157 W/mK) and high acoustic absorption at high frequencies (0.93 at 2360 Hz). Considering the obtained values for the mechanical, thermal, and acoustical properties the studied composite could be used in the field of constructions as interior finishing.

Formation and characterization of the gas–solid phase in rice cake fermented with Brettanomyces (ZSM‐001) and Lactobacillus (ZSM‐002)

AbstractThe formation and characteristics of the gas–solid phase in rice cakes fermented with Brettanomyces custersii (ZSM‐001) and Lactobacillus plantarum (ZSM‐002) were investigated. The morphological structure and microstructure of fermented rice cakes were observed with a LIDE 210 scanner and a confocal laser scanning microscope respectively. The results showed that the number of holes significantly increased through the whole phase, whereas the average pore size initially decreased significantly, and then increased during 8–12 hr. In addition, differences in pressure and temperature promoted the combination of bubbles, resulting in the appearance of radial morphological structures during the steaming process. This study found that the main ingredients were linked to the morphological structure and microstructural characteristics of fermented rice cake, further influencing the texture. The content of soluble protein and water at 12 hr were 2.66 mg/g and 50.76%, and the amount of reduce sugar at 8 hr was 46.45 mg/g. These maximums could contribute to the formation of more holes with smaller size, and improve the pliable and viscoelastic texture (i.e., 596.73 g of hardness, 0.97 of elasticity, and 0.78 of viscosity). Overall, this work may provide a theoretical basis for the quality control of fermented rice cake.Practical ApplicationsA high content of soluble protein and moisture in the rice paste could promote the formation of the film, wrapping of bubbles and development of dense holes. More and smaller bubbles could generate a uniform continuous solid matrix, resulting in the ideal textural parameters of fermented rice cake (low hardness, high elasticity, and high viscosity). This work may provide a theoretical basis for the quality control of fermented rice cake through an improved understanding of the gas–solid phase formation.

Effects of limited moisture content and storing temperature on retrogradation of rice starch

The objective of this study is to investigate the effects of limited moisture content and storing temperature on the retrogradation of rice starch. Starch was gelatinized in various moisture contents (30–42%) and rice paste was stored at different temperatures (4 °C, 15 °C, 30 °C, −18/30 °C and 4/30 °C). X-ray diffraction (XRD) analysis revealed that after retrogradation, the crystalline type of rice starch changed from A-type to B + V type. The B-type crystallinity of retrograded rice starch under 30 °C was the highest among the five temperature conditions, and an increase in B-type crystallinity with increasing moisture content was observed. Differential scanning calorimetry (DSC) results revealed that rice starch retrogradation consists of recrystallization of amylopectin and amylose, and is mainly attributed to amylopectin. The higher moisture content was favorable for amylopectin recrystallization, whereas the moisture content had little effect on the amylose recrystallization. The optimal temperature for amylopectin and amylose recrystallization was 4 °C and 15 °C, respectively. The amylopectin recrystallization enthalpy of rice starch stored at 4/30 °C was mediated between 4 °C and 30 °C but always higher than that at −18/30 °C. On the whole, after being heated at 42% moisture content and stored at 4 °C, rice starch showed the maximum total retrogradation enthalpy (8.44 J/g).

Characterization of Protease Crude Extract from Indigenous Lactic Acid Bacteria and the Protein Degradation Capacity in Local Tuber and Cereal Paste Flour

Protease hidrolyzed protein in flour in order to more digest by human ulcer. Lactobacillus plantarum B110 and Lactobacillus satsumensis are indigenous lactic acid bacteria that produce protease. The objective of this research is to characterization of protease crude extract from indigenous lactic acid bacteria and the protein degradation capacity in local tuber and cereal paste flour. Tuber and cereal flour used were purple sweet potato (Dioscorea alata), cassava (Manihot esculenta), rice (Oryza sativa), corn (Zea mays) and wheat (Triticum) as comparison. Proteaseactivity was tested by Horikoshi method (1971) and protein degradation was by formol titration. Research results showed that optimum activities and stabilities of Lactobacillus plantarum B110 were at pH: 7.5, 45oC and pH:5.0-8.0, 35-50oC, while that L. satsumensis EN 38-32 were at pH: 7.0, 40oC and pH:6.0-8.0, 20-45oC. Increases in protein degradation capacity of the paste flour additional proteases crude extract from L. plantarum B110 were 0.0838% (purple sweat potato), 1.3299% (cassava), 0.5834% (corn), 0.7499% (rice) and 1.5551% (wheat as comparison); while that L. satsumensis EN 38-32 were 0.20% (purple sweet potato), 0.32% (cassava), 0.87% (corn), 1.17% (rice). Based on increases in protein degradation capacity, protease crude extract from L. plantarum B110 and L. satsumensis EN 38- 32 were sequently better to hidrolyze protein of cassava and rice paste flour than thatother tuber and cereal.

Analysis of Targeted Metabolites and Molecular Structure of Starch to Understand the Effect of Glutinous Rice Paste on Kimchi Fermentation.

Bachu (Chinese cabbage) kimchi, a Korean traditional fermented dish, were prepared with or without the addition of glutinous (waxy) rice paste and their characteristics including pH, total bacteria count, total starch content, sugar metabolites, and molecular structure of starch were examined periodically for 20 days to investigate the effect of adding glutinous rice paste to kimchi during fermentation. The pH and total bacteria count showed that the fermentation of kimchi added with glutinous rice paste (GRP kimchi) progressed a little more quickly than that of control kimchi without glutinous rice paste. The GRP kimchi had higher glucose content but lower fructose content than control kimchi. Interestingly, maltose was only detected in GRP kimchi during fermentation. The GRP kimchi contained much greater amount of mannitol throughout fermentation than control kimchi. Total starch content in GRP kimchi gradually decreased during fermentation, which might have contributed to its greater glucose content and the larger amount of maltose production. In GRP kimchi, peak height and area for all degrees of polymerization (DP) of starch decreased during fermentation and its average chain length decreased while the proportion of short chains increased as fermentation processed, indicating degradation of starch chains by enzymes presented in the kimchi.

Paddy rice stored under hermetic conditions: The effect of relative humidity, temperature and storage time in suppressing Sitophilus zeamais and impact on rice quality

The aim of this study was to analyse the effect of relative humidity in suppressing Sitophilus zeamais, in paddy rice stored under hermetic conditions, during four and seven months, at different average temperatures, as well as the impact on rice quality.Hermetic bags, GrainPro® SuperGrainbag® Farm™, were used to store two rice varieties under three different relative humidities: 67%, 75% and 85% RH, and average temperatures of 14 °C, 17 °C and 24 °C, both monitored by Hobo® Data loggers, with the probe placed inside the bags. CheckpointII Portable O2 and CO2 Gas Analyzer was used to assess gas contents on the top and bottom of each bag. At the end of the trials, paddy samples were collected to estimate water activity (aw). The rheology behaviour of rice pastes prepared with race flour obtained from the different treatments was also evaluated, using a controlled stress rheometer.The results showed that the response of the stored-product insects changes with environmental conditions, O2 and CO2 contents. Other parameters were considered; aw increased with relative humidity and temperature, but decreased with storage time. The relative humidity played an important role, together with the increase of temperature, in suppressing insect populations. A modified atmosphere was naturally produced inside the hermetic bag, under 85% RH, with low O2 and high CO2 contents, at different average temperatures, 14 °C and 17 °C. These results demonstrated that S. zeamais can survive, but has no progeny. Under the same conditions, but at the higher average temperature of 24 °C, S. zeamais attained 100% mortality before producing progeny.The increase on respiration rate, registered by CO2 increase and O2 decrease, for higher RH values, reduced the viscoelastic functions and changed the starch gelatinization point of Indica and Japonica rice.The results obtained showed that storing paddy hermetically, at low relative humidity, did not change atmospheric content and maintained the viscoelastic functions of the rice pastes.

Comparative analysis of volatile and non-volatile flavor compounds in rice paste made by α-amylase according to cultivars

Comparative analysis of volatile and non-volatile flavor compounds in rice paste made by α-amylase according to cultivars

Preparation and Characterization of a Novel Rice Paste for Bone Hemostatic Biomaterial

Bone hemostatic biomaterials were prepared with different compositions of rice starch (RS) powder and glycerin-base soap. The glycerin soap was composed of liquid glycerol:KOH:stearic acid by aqueous solution method. RS powders (10, 20, 40, and 60 wt %) was added to the purified glycerin soap. The physical properties and degradation of the obtained samples were evaluated. The samples were characterized by scanning electron microscopy (SEM), degree of swelling (DS), moisture content and degradation. An addition of RS powder increased absorbability property, the smoothness, whiteness and could be smear easily on the surface. The results of optimized condition have shown the samples of 20 wt% RS powder had the highest DS of 0.91 ± 0.25 for 90 minutes, the moisture content of 0.43 ± 0.21 % and the degradability of 69.95± 1.50 % for 48 hours. Our results concluded that the samples were sufficient physical properties for use as substitute, and more degradable than bone wax.

Effects of protein oxidation on gelatinization characteristics during rice storage

Gliadin and glutelin are major rice storage proteins. In this study, we evaluated changes in these proteins to determine the influence of pasting properties on rice storage. Notably, the physical and chemical properties of these proteins changed steadily. We analyzed protein oxidation indexes and determined correlations between the protein oxidation index and gelatinization property index. The results showed that significant oxidation of gliadin and glutelin occurred during the process of rice storage (P < 0.05). Protein oxidation had a significant impact on pasting properties. For glutelin, changes in the structure and function of the protein during rice storage had a significant impact on the five rice pasting property indexes, including peak viscosity (PV), holding strength (HS), breakdown, final viscosity (FV), and setback (SB; P < 0.05). In particular, the levels of carbonyl compounds and active sulfur and the surface hydrophobicity of glutelin were significantly correlated with rice pasting property indexes (P < 0.05). However, gliadin only significantly affected three indexes, i.e., PV, HS, and FV (P < 0.05). Thus, these findings suggested that the carbonyl compounds, active sulfur, and surface hydrophobicity of glutelin could be used as sensitive indexes for changes in rice quality evaluation.