Accelerated aging of jasmine brown rice by high-temperature fluidization technique

Jaisut, Donludee; Prachayawarakorn, Somkiat; Varanyanond, Warunee; Tungtrakul, Patcharee; Soponronnarit, Somchart

doi:10.1016/j.foodres.2009.02.011

Cited by 61 publications

(40 citation statements)

References 18 publications

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“…In the above cases, white rice varieties showed more viscosity than traditional rice varieties, which might be due to the presence of starch which makes a thick viscous paste upon shear rate and shear stress. The obtained results were in agreement with the findings of Jaisut, Prachayawarakorn, Varanyanond, Tungtrakul, and Soponronnarit () who opined that thermal properties alter the pasting characteristics where gelatinization of starch occurs by the formation of amylose‐lipid complexes in Jasmin brown rice subjected to high‐ fluidization process.…”

Section: Resultssupporting

confidence: 91%

Study on physicochemical, phytochemical, and antioxidant properties of selected traditional and white rice varieties

Devraj

Panoth

Kashampur

et al. 2019

J Food Process Engineering

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The present study has been undertaken to investigate the physico‐chemical, cooking qualities followed by proximate composition, phytochemical, and antioxidant properties of selected traditional and white rice varieties using standard procedures. It was observed that Basmati rice showed the highest length, breadth, and L/B ratio compared to the traditional varieties. The traditional rice varieties especially Navara was found to be superior in terms of protein (9.61 ± 0.1%) with comparatively low carbohydrates than that of white rice varieties. White rice varieties showed better cooking properties with maximum water absorption index and water solubility index than the traditional rice varieties due to more starch content. The microstructure of traditional rice varieties was appeared to be pigmented due to the presence of anthocyanin with surface pores. The studies revealed that among traditional rice varieties Mapillai Samba has got the highest total phenols (290.70 ± 4.39 mg) and antioxidant activity (72.96 ± 3.34%) followed by anthocyanins and flavonoids. Practical Applications Traditional rice varieties were found to be rich in antioxidant, phytochemical, and nutritional properties than white rice. Mapillai Samba and Navara varieties were consumed in many parts of India for its nutritional significance. Traditional rice varieties can be efficiently processed into products like tart, cosmetics, red koji, colored noodles, cake, and preparation of yeast due to its medicinal values to cure stomach problems, bruised muscles, promote blood circulation, indigestion, and lower cholesterol level. Thus, traditional rice varieties can be incorporated along with the white rice varieties in new product development to enhance the nutritional status of the growing population to combat lifestyle disorders.

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Section: Resultssupporting

confidence: 91%

Study on physicochemical, phytochemical, and antioxidant properties of selected traditional and white rice varieties

Devraj

Panoth

Kashampur

et al. 2019

J Food Process Engineering

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“…These low values suggest generally higher resistance to enzymatic hydrolysis. This is in agreement with the report of Jaisut et al (2009) that observed direct influence of both K and C parameters on the starch hydrolysis of brown rice.…”

Section: Equilibrium Concentration (C) Kinetic Constant (K) Hydrolysupporting

confidence: 94%

In Vitro Starch Hydrolysis and Prediction of Glycemic Index (PGI) in “Amala” and Plantain Based Baked Products

Barine¹,

Yorte²

2016

JFR

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Various levels of bambara groundnut protein cocnentrate ranging from 0 to 15% were used in the formulation of plantain paste (Amala) and plantain baked products. 'Amala' and cookies were produced from 85% plantain flour and 15% bamabara groundnut protein concentrate, while cakes and bread were produced from 70% wheat flour, 20% plantain flour and 10% bambara groundnut protein concentrate. Starch fractions and in vitro starch hydrolysis of the products were determined. The lowest total starch value was found in plantain flour (51.51%) and highest in cakes (70.62%). There was no significant difference in resistant starch between plantain flour and 'amala' (5.22% and 4.99%, respectively). The lowest resistant starch was observed in bread (0.94%), while digestible starch was higher in bread and cakes compared to plantain flour. Higher total starch also resulted in higher digestible starch. The kinetic constant of plantain products showed very low values suggesting generally, higher resistance to enzymatic hydrolysis. The highest hydrolysis index (HI) of 74.85%, and 74.25% were observed in cakes and bread, respectively; which also resulted in higher predicted glycemic index (PGI) of 80.79% (Cakes) and 80.45% (Bread). These values were significantly different from that obtained for 'amala' with H1 of 56.40% with a corresponding PGI of 70.67% while cookies recorded HI value of 62.64% and PGI of 74.10%. The lowest HI (53.98%) and PGI (69.35%) was observed in plantain flour. This study showed that the more plantain flour in the product formualtions, the lower the hydrolysis index (HI) and the predicted glycemic index (PGI).

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“…During storage, a series of complicated physical and chemical reactions, which is influenced by the multiple effect of the external (such as light, temperature, oxygen) and internal environments (such as moisture content and enzyme activity), occurred in brown rice (Jaisut et al, 2009;Wang et al, 2012). During storage, a series of complicated physical and chemical reactions, which is influenced by the multiple effect of the external (such as light, temperature, oxygen) and internal environments (such as moisture content and enzyme activity), occurred in brown rice (Jaisut et al, 2009;Wang et al, 2012).…”

Section: Changes In Pov In Brown Rice During Storagementioning

confidence: 99%

“…Rice is a seasonal product harvested over a limited period of time but is consumed throughout the year. Rice lipids, which account for 1% of the total weight of rice, easily deteriorate on account of oxidation and hydrolysis (Jaisut et al, 2009;Wang et al, 2012). Physicochemical properties of rice vary during storage due to the influence of internal and external factors.…”

Section: Introductionmentioning

confidence: 99%

Lipid oxidation of brown rice stored at different temperatures

Liu

Chen

et al. 2016

Int J of Food Sci Tech

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Summary Changes in lipid oxidation and quality of brown rice stored at different temperatures were investigated. Fatty acid value (FAV), peroxide value (POV) and carbonyl value (CV) of brown rice were determined every 45 day for 270 day. Volatile compounds in seven samples stored for 0, 135 and 270 day were also identified. Relationships between volatile compounds and oxidative indices were analysed. Results revealed that the FAV, POV and CV of brown rice significantly increased (P < 0.05) with prolonged storage. Samples stored at low temperatures showed lower FAV, POV and CV than those stored at high temperatures. Brown rice stored under different conditions produced similar volatiles. Based on the principal component analysis of the volatiles, the first two principal components explained 58.20% of the variance. Volatiles of PC1 were correlated with FAV, POV and CV and can be used as an index to assess the quality of stored brown rice.

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Accelerated aging of jasmine brown rice by high-temperature fluidization technique

Cited by 61 publications

References 18 publications

Study on physicochemical, phytochemical, and antioxidant properties of selected traditional and white rice varieties

Study on physicochemical, phytochemical, and antioxidant properties of selected traditional and white rice varieties

In Vitro Starch Hydrolysis and Prediction of Glycemic Index (PGI) in “Amala” and Plantain Based Baked Products

Lipid oxidation of brown rice stored at different temperatures

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