Effect of high-pressure processing pretreatment on the textural properties of cooked Nuovo Maratelli rice

Arroqui Vidaurreta, Cristina; Horvitz Szoichet, Sandra Susana; Noriega Domínguez, María José; Fernández Pan, Idoya; Ibáñez Moya, Francisco C.; Virseda Chamorro, Paloma

Effect of high-pressure processing pretreatment on the textural properties of cooked Nuovo Maratelli rice

dc.contributor.author	Arroqui Vidaurreta, Cristina
dc.contributor.author	Horvitz Szoichet, Sandra Susana
dc.contributor.author	Noriega Domínguez, María José
dc.contributor.author	Fernández Pan, Idoya
dc.contributor.author	Ibáñez Moya, Francisco C.
dc.contributor.author	Virseda Chamorro, Paloma
dc.contributor.department	Agronomía, Biotecnología y Alimentación	es_ES
dc.contributor.department	Agronomia, Bioteknologia eta Elikadura	eu
dc.contributor.department	Institute on Innovation and Sustainable Development in Food Chain - ISFOOD	en
dc.date.accessioned	2025-01-17T11:45:45Z
dc.date.available	2025-01-17T11:45:45Z
dc.date.issued	2024-12-15
dc.date.updated	2025-01-17T11:42:29Z
dc.description.abstract	Nuovo Maratelli, a japonica rice with an intermediate amylose content, is suitable for paella (a traditional Spanish dish) due to its ability to withstand cooking and absorb flavors. In this study, high-pressure processing (HPP) at 400 and 600 MPa (10 min) was used as a pretreatment to improve the properties of rice cooked by either boiling or microwaving. The microstructure and pasting properties of unpressurized and pressurized rice were examined. Also, the cooking time and cooking kinetics were determined for each cooking method. Overall, the pasting properties of the rice were not impacted by the HPP treatments, but the typical polyhedral form of the rice starch granules was lost, especially at 600 MPa. Cooking times were reduced from 14 and 10 min for unpressurized samples to 12 and 8 min (400 MPa) and 8 and 6 min (600 MPa) for boiling- and microwave-cooked rice, respectively. The rice pretreated at 400 MPa (10 min) and microwaved (8 min) had lower hardness and adhesiveness, which was linked to the release of amylose during cooking. In summary, HPP could be an effective pretreatment for the improvement of the cooking and textural properties of Nuovo Maratelli rice, particularly when cooked by microwaving.	en
dc.format.mimetype	application/pdf	en
dc.format.mimetype	application/zip	en
dc.identifier.citation	Arroqui, C., Horvitz, S., Noriega, M. J., Fernández-Pan, I., Ibañez, F. C., Vírseda, P. (2024). Effect of high-pressure processing pretreatment on the textural properties of cooked Nuovo Maratelli rice. Foods, 13(24), 1-15. https://doi.org/10.3390/foods13244052.
dc.identifier.doi	10.3390/foods13244052
dc.identifier.issn	2304-8158
dc.identifier.uri	https://academica-e.unavarra.es/handle/2454/52986
dc.language.iso	eng
dc.publisher	MDPI
dc.relation.ispartof	Foods (2024), vol. 13, núm. 24
dc.relation.publisherversion	https://doi.org/10.3390/foods13244052
dc.rights	© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.
dc.rights.accessRights	info:eu-repo/semantics/openAccess
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.subject	Amylose	en
dc.subject	Pressurization	en
dc.subject	Cooking method	en
dc.subject	Microstructure	en
dc.subject	Instrumental texture	en
dc.title	Effect of high-pressure processing pretreatment on the textural properties of cooked Nuovo Maratelli rice	en
dc.type	info:eu-repo/semantics/article
dc.type.version	info:eu-repo/semantics/publishedVersion
dspace.entity.type	Publication
relation.isAuthorOfPublication	62d682e5-3b22-41bb-aff4-5b750f372562
relation.isAuthorOfPublication	6680d1ee-dfad-47c7-9511-0ee7f6d39788
relation.isAuthorOfPublication	97c0a404-2eae-4aa5-b5ac-853e9f021c18
relation.isAuthorOfPublication	04296d9b-98c5-4b68-8db4-76452e9a5b88
relation.isAuthorOfPublication	ae7c053b-14ad-49cb-828a-6bfac4bfa938
relation.isAuthorOfPublication	65fee770-7c59-425a-88e0-01c6a3554b6b
relation.isAuthorOfPublication.latestForDiscovery	62d682e5-3b22-41bb-aff4-5b750f372562