ArticleFood chemistry: X2023
Effects of milling on texture and
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Establishment of a Comprehensive Quality Evaluation Model for Japonica Rice With Different Degrees of Milling.Food science & nutrition · 2025Article
- Effect of Degree of Milling (DOM) on Physicochemical and Nutritional Quality of Selected Rice Variety (BRRI dhan78).International journal of food science · 2025Article
- Development of Whole-Grain Rice Lines Exhibiting Low and Intermediate Glycemic Index with Decreased Amylose Content.Foods (Basel, Switzerland) · 2024Article
- Improvement in Taste Quality of Rice Porridge Using Konjac Glucomannan.Foods (Basel, Switzerland) · 2024Article
- Effect of milling and defatting treatment on texture and digestion properties of oat rice.Food chemistry: X · 2024Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Compared with other oat products, consumers in China prefer oat rice and porridge made from naked oat. However, this oat product usually has poor sensory acceptance, which is directly related to the texture properties. This study aimed to use the milling method to improve the oat rice texture. The nutrient component, microstructure, pasting, and thermal properties of oat treated with different degrees of milling (0 s, 20 s, 40 s, 60 s, and 80 s) were researched. The results showed that milling would damage the bran layer of oat rice, increasing starch, β-glucan, total leached solids content, and the gelatinization enthalpy (ΔH). Meanwhile, oil, protein content, the pasting viscosity, and the pasting temperature were decreased. Milling made oat rice sticky and soft, and the bound water and non-flowing water migrated like flowing water. The cross-section of oat rice showed that milling damaged the surface of oat rice, which was beneficial to water entry and starch dissolution, and increased the viscosity of oat rice. When the milling time was 40 s and 60 s, the appearance, aroma, taste, texture, and overall acceptability of oat porridge were better. Moreover, rapid digestion fraction (k
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