Ageing of rice

Bhattacharya, K. R.

doi:10.1533/9780857092793.116

Cited by 3 publications

(7 citation statements)

References 64 publications

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“…However, at higher moisture content, the ADH showed an increasing trend (Figure 2e). The reversible binding of starch and proteins contributes to ADH (Bhattacharya, 2011). With the increase in RF exposure time, the binding tendency of proteins reduces due to their denaturation, which might have decreased the ADH (Chrastil & Zarins, 1994).…”

Section: Resultsmentioning

confidence: 99%

“…Many researchers in past have also reported that these parameters are important as far as consumer acceptability of cooked rice is concerned. Rosniyana et al (2004) and Bhattacharya (2011) reported that VER, soft gel consistency, and WU are desirable traits which govern the consumer acceptability of cooked rice.…”

Section: Resultsmentioning

confidence: 99%

“…Response surface plot (Figure 2j) also shows that with the increase in moisture content, FFA content decreased sharply, whereas with the increase in RF exposure time, it increased gradually. Since the lipase activity is lesser at high moisture content (Bhattacharya, 2011) which might have lowered the FFA formation under high moisture conditions. Further, the water acts as a buffer between oxidation generated free radicals and target molecules which suppresses the autocatalytic chain reaction in the lipid peroxidation (Murthy et al, 2003).…”

Section: Resultsmentioning

confidence: 99%

“…It is well documented that α‐amylase affects the PV. Higher the alpha amylase activity, lower is the PV (Bhattacharya, 2011). With the increase in moisture content, the activity of this increases which can be allocated the reason behind the inverse relationship of moisture content with PV.…”

Section: Resultsmentioning

confidence: 99%

“…Hussain and Singh (2013) also reported that availability of starch granules for hydration positively affects the PV. Bhattacharya (2011) also concluded that PV is more or less reflection of hydration property.…”

Section: Resultsmentioning

confidence: 99%

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Investigations on the process and product parameters of radio frequency‐induced accelerated aged paddy

Iftikhar

Hussain

Naseer

et al. 2020

J Food Process Engineering

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The present study was conducted with an aim to reduce the aging time of paddy through the application of radio frequency (RF) heating. The effects of paddy moisture content and RF exposure time on various quality attributes of rice were investigated using response surface methodology. Both moisture content and RF exposure time were set at five levels between 11–21.5% and 17–208 min, respectively. The process variables significantly affected all the quality parameters except kernel elongation ratio, non‐reducing sugars, trough viscosity, hardness, and stickiness. Models obtained for these parameters were highly significant (p ≤ .0027) with high coefficient of determination (R2 ≥ .893). Optimum conditions to induce accelerated aging in paddy using RF heating were 45 min of RF exposure time at 16.3% moisture content of paddy. The outcome of the study could be very useful for researchers in future to plan in depth studies on accelerated aging of paddy through RF heating. Practical Applications Freshly harvested rice is less preferred by consumers because of its poor cooking properties. However, natural aging takes a long time to induce desirable quality changes in rice, while accelerating aging improves the quality of rice more rapidly. However, all the accelerated aging methods reported so far have many limitations such as restricted penetration power, lower efficiency, and slow heating. Radio frequency (RF) heating is undoubtedly superior to all such heating methods due to its deeper penetration power, faster heating, and suitability to process bulk materials. The outcome of this study in terms of predictive models and optimized conditions of RF exposure time and moisture content, if properly manipulated can help to induce desirable quality changes in rice within the shortest period of time. Inference drawn from the present study was that the RF heating can emerge as a novel approach to induce accelerating aging in rice.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Investigations on the process and product parameters of radio frequency‐induced accelerated aged paddy

Iftikhar

Hussain

Naseer

et al. 2020

J Food Process Engineering

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Hot air–assisted radio frequency hybrid technology for inactivating lipase in pearl millet

Srinivas

Mummaleti

Pare

et al. 2021

Food Processing Preservation

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Nutricereal utilization is untapped due to its rapid rancidity by lipolytic hydrolysis of triglycerides during and after milling of grains. The synergistic effect of hot air-assisted radio frequency (HARF) was evaluated on enzyme inactivation by treating pearl millet grains at different processing parameters (10.50 ± 0.50, 12, and 15% moisture levels and 5, 10, 15, 20, and 25 min exposure periods) with 180 mm electrode position. HARF (10 kW, 40.68 MHz ± 0.5%) significantly (p < .05) lowered the lipase activity with the increase of HARF exposure time (up to 15 min) for different moisture levels and the maximum lipase inactivation (97.30%) was achieved at 15% moisturized sample processed for 15 min.Based on lipase inactivation and pasting properties, 15 min of exposure period with 5.2 ℃/min heating rate at 15% moisture was identified as optimum condition to obtain maximum reduction (97.3%) of lipase activity with better quality characteristic retention. Novelty impact statementRapid off flavors and bitterness development due to hydrolytic rancidity in the pearl millet flour and its products has been the bane of huge postharvest losses. This study revealed that hot air-assisted radio frequency technology can be used as an effective lipase inactivation technique with better quality characteristic retention for commercial application in food industry. No chemical residues are also deliberated to be a significant assistance by this approach.

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Storage Drives Alterations of Proteomic and Protein Structural Properties in Rice (Oryza sativa L.)

Wang

Zhang

Liu

et al. 2022

Foods

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Rice quality changes during storage. However, few studies have reported the difference in protein structure between the indica and japonica varieties of rice during storage. The current research characterized the structural properties of the rice protein, and further investigated the proteomic profiles of Jianzhen 2 (indica rice) and Nanjing 9108 (japonica rice) during storage using the TMT labeling method. A significant reduction in free sulfhydryl content and an increase in disulfide bonds content and surface hydrophobicity were observed in both varieties after storage. The results of FTIR indicated that the changes in the protein’s secondary structure of Nanjing 9108 (japonica rice) were more significant than in Jianzhen 2 (indica rice). A total of 4039 proteins in Nanjing 9108 and 4301 proteins in Jianzhen 2 were identified by TMT-labeled proteomics analysis in this study. Significantly, changes were detected in 831 proteins in Nanjing 9108, while only in 60 proteins in Jianzhen 2. Protein processing in endoplasmic reticulum, starch, and sucrose metabolism were both accelerated in both varieties, while oxidative phosphorylation in mitochondria, glycolysis, fatty acid metabolism, and glutathione metabolism were enhanced in Nanjing 9108 (japonica rice). This study provides insight into the proteomic changes and protein structure in rice induced by storage.

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Ageing of rice

Cited by 3 publications

References 64 publications

Investigations on the process and product parameters of radio frequency‐induced accelerated aged paddy

Investigations on the process and product parameters of radio frequency‐induced accelerated aged paddy

Hot air–assisted radio frequency hybrid technology for inactivating lipase in pearl millet

Storage Drives Alterations of Proteomic and Protein Structural Properties in Rice (Oryza sativa L.)

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