Starch gelatinization distribution and peripheral cell disruption in cooking rice grains monitored by microscopy

International audienc

Modelling starch phase transitions and water uptake of rice kernels during cooking

International audienc

Modelling of water transport and swelling associated with starch gelatinization during rice cooking

International audienc

Modelling in-vitro starch digestibility as a function of both food structure and degree of starch gelatinization α: case of plantain

International audienc

Modelling of brown rice and limited-water cooking modes and its potential use for texture prediction

International audienc

Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp

Over the 65–100 °C range and at a water content of 1.6 kg kg−1 db, a comparison was conducted between plantain paste (dispersion made of flour and water) and pulp pieces after cooking to evaluate their respective degree of starch gelatinization (α) and in vitro digestibility. Below 76 °C and at 100 °C, the gelatinization behaviour of starch into pulp pieces and paste was similar, whereas at 85 °C a significant mean relative difference was observed in between. For α in the 0–1 range, pieces of plantain pulp exhibited a lower rapidly digestible starch fraction (30%) and a higher resistant starch fraction (33%) than the flour paste, suggesting some structural effects. Both Weibull and exponential models showed a good fit for α over temperature range and starch digestibility fractions over α. Although no explicit relationship was established between the intact pulp structure and grinded flour state of plantain, the evaluation of the degree of starch gelatinization and digestibility of a plantain flour paste, could be used to predict the gelatinization and digestibility behaviour of plantain starch in entire pieces of pulp. (Résumé d'auteur

Modelling processes and products in the cereal chain

In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research. © 2021 by the authors. Licensee MDPI, Basel, Switzerland