The possibility of the computer simulation-assisted IDDSI framework for the development of thickened brown rice paste.

Increasing requests for thickened fluid food are demanded with population aging, while the limited information provided by the International Dysphagia Diet Standardisation Initiative (IDDSI) is insufficient for food development. Recently, the introduction of computer simulation seems to be able to overcome this dilemma. Here, a thickened fluid system (xanthan gum and konjac glucomannan, XG and KGM) at different ratios was kept at the same IDDSI level 3.

Prolonging heat-moisture treatment time at medium moisture content optimizes the quality attributes of cooked brown rice through starch structural alteration.

Brown rice (BR), one of the popular whole grains worldwide, is still limited to consumption due to its rough texture after cooking. Through inspecting structural alteration, this work discloses how heat-moisture treatment (HMT) moisture content (15 %-25 %) and time (1.0 h-3.

Investigation of the temperature gradient control in the printing space for the material extrusion of medical biodegradable hydrogel.

Material extrusion has shown promise in the fabrication of biocompatible scaffolds for tissue engineering using medical biodegradable hydrogel materials. However, the uncontrollable shape of prepared 3D architecture decelerates the development of large-size complex hydrogel models for the fabrication of human-scale tissue or organs. A primary cause of the collapse as well as shrinkage of prepared architectures is the uncontrollable ambient temperature distribution during the extruding process for hydrogel materials.

Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities.

This study focused on exploring the effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities. Glutinous rice flours with different damaged starch contents (2-8%) and the same particle size were prepared through sifting and blending of semidry-milled and dry-milled rice flour. The increase of damaged starch content led to an increase in elastic modulus (G'), viscous modulus (G″) and agglomeration of starch granules, and a decrease in peak viscosity, breakdown value and enthalpy change (ΔH).