Aging kinetics of low amylose rice during storage at ambient and chilled temperatures

Jungtheerapanich, Sunee; Tananuwong, Kanitha; Anuntagool, Jirarat

doi:10.1080/10942912.2016.1223127

Cited by 24 publications

(12 citation statements)

References 26 publications

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“…Hayashi and Yanase () also found that red rice often changed to a darker reddish‐brown hue during postharvest storage, as a result of changes occurring in pre‐existing chemical species, especially the decreasing polyphenol contents and oxidative degradation of proanthocyanidin pigments. Jungtheerapanich, Tananuwong, and Anuntagool () demonstrated a decrease in whiteness of rice stored at ambient temperature (30 °C) for 9 months. Park, Kim, Park, and Kim () found that the greater the storage temperature (30 and 40 °C), the lower the whiteness of normal rice during storage.…”

Section: Effects Of Storage On Rice Grain Qualitymentioning

confidence: 99%

“…Although the extent of increase (about 2%) in HRY was smaller than laboratory storage cases (approximately 10%), the influence of rice storage duration on HRY was significant (Ranalli et al., ). The increase of HRY may be due to more agglomeration of starch granules (Soponronnarit et al., ), thus enhancing the endurance of the rice kernels during milling (Jungtheerapanich et al., ). However, Manski, Matsler, and Siebenmorgen () did not find significant differences in HRY of stored medium and long rice grains at any storage temperatures after harvest.…”

Section: Effects Of Storage On Rice Grain Qualitymentioning

confidence: 99%

“…The aging kinetics of paddy rice varieties stored at ambient temperature (30°C) for nine months showed that aging would result in an increase in HRY (Jungtheerapanich et al, 2017). Ranalli, Howell, and Siebenmorgen (2003) studied the effects of controlled ambient treatment on rice quality and found a slight increase in HRY as storage duration increased.…”

Section: Milling Qualitymentioning

confidence: 99%

See 2 more Smart Citations

Impact of Postharvest Operations on Rice Grain Quality: A Review

Tong

Gao

Luo

et al. 2019

Comp Rev Food Sci Food Safe

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Postharvest operations, such as drying, storage, and milling, have been used to ameliorate the aging of rice grains and to achieve and maintain desirable rice grain quality, and thus play a key role in determining rice commercial quality and value. This review summarizes publications from the past decade and outlines the evidence supporting attribution of grain quality changes induced by postharvest processes to changes in the physical properties and chemical composition of the rice grain (starch, protein, lipids, and antioxidants). Rice drying mainly affects rice milling quality as rice kernel fissuring that may occur during drying leads to head rice yield reduction. Rice grain aging occurring during storage is inevitable and responsible for the changes in rice appearance, milling, eating, cooking, and nutritional quality. As milling significantly changes the chemical composition of rice by removing protein‐ and lipid‐rich bran layers, milling can alter the aging process of rice and also affect rice appearance, eating, and sensory quality, but mainly affects the nutritional quality. Therefore, drying methods, storage conditions, and milling methods warrant further research to achieve and maintain the desired rice grain quality. This review may contribute to better understanding of the impacts of postharvest processes on rice grain quality, and provide insights into potential improvements in these practices for rice production and utilization in the whole rice industry.

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Section: Effects Of Storage On Rice Grain Qualitymentioning

confidence: 99%

Section: Effects Of Storage On Rice Grain Qualitymentioning

confidence: 99%

Section: Milling Qualitymentioning

confidence: 99%

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Impact of Postharvest Operations on Rice Grain Quality: A Review

Tong

Gao

Luo

et al. 2019

Comp Rev Food Sci Food Safe

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“…Protein forms a strong network around starch, which limited the expansion and softness of starch. Therefore, after cooking, the hardness of aged rice increased and its viscosity decreased (Jungtheerapanich et al, 2017;Dutta et al, 2012). Studies have shown that the total protein content of rice grain was basically unchanged during aging, but its extraction rate had decreased.…”

Section: Effects Of Rice Aging On Physicochemical Properties Of Storamentioning

confidence: 99%

Effects of Rice Aging on Its Main Nutrients and Quality Characters

Peng¹,

He²,

Tan³

et al. 2019

JAS

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The main nutrients in rice are starch, protein and lipids, and their contents and physicochemical properties have important effects on rice qualities. The aging process of rice is very complex, which not only changes physical and chemical properties, but also changes its physiological characteristics in rice grain. In this paper, the changes of physicochemical properties of its main nutrients (starch, protein and lipids) during storage were reviewed. At the same time, the effects of rice aging on its quality characters and the mechanism of rice aging were also discussed, which could provide reference for solving the problem of rice quality decline during storage.

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“…Rice being the primary staple food of more than half of the world's population requires adequate storage with preservation of its eating quality to ensure uninterrupted supply to end users all year round(Thongrattana 2012). Storage of rough and milled rice undergoes a wide range of physicochemical changes on the characteristics of rice such as pasting properties(Ziegler et al 2017), thermal properties(Faruq et al 2015;Ziegler et al 2017), and textural changes in the cooked rice over a time period(Nawaz et al 2017;Zhou et al 2007b;Keawpeng & Venkatachalam 2015;Jungtheerapanich et al 2017).…”

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confidence: 99%

Processing and quality of glutinous rice

Nawaz¹

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The loss of stickiness of aged glutinous rice is one of the quality issues. This thesis examined the various factors that could affect the loss of stickiness of glutinous rice and potential pre-treatments and storage conditions that could be helpful to maintain the stickiness during storage. In this work, the effect of modified atmospheric packaging and various pre-processing treatments such as alkali washing, starch modification, and parboiling were assessed.Initially, the effect of different rehydration temperatures (30 to 50ºC) and cooking times (2.7 to10.7 min) at 95ºC on the pasting properties of flour of three glutinous varieties (TDK11, TDK8, and Hom Mali Niaw) was investigated using the RVA. Increased soaking temperature and time resulted in reduced pasting temperature for all varieties. Extended holding at a cooking temperature (95ºC) had a more significant (P<0.05) effect on final gel viscosity.Rice is usually consumed in the form of whole grains. Therefore, it is important to study the cooking kinetics of whole rice grain. To study the water uptake rate and cooking kinetics of TDK8 (fresh and aged) and TDK11, a novel in situ method using Thermal Mechanical Compression Test (TMCT) attached to a texture analyzer was developed. The TMCT cooking method was found valid for in situ analysis of rice cooking by using sample sizes as small as 0.50 g.A new method (X-ray photoelectron spectroscopy) employed to quantify the surface composition of raw and cooked rice grains showed that the surface of uncooked grains of glutinous (TDK11) rice had a higher content of protein and lipids (49.7 and 36.2 %, respectively) to starch (13.4 %) compared the bulk composition (protein ~ 6.6 %, lipids ~ 0.8 %, and starch ~ 92.6 %). Protein was hypothesized to contribute to the loss of stickiness. An alkali washing with different concentrations of NaOH (0 to 0.2 %) of milled grains of TDK8 and Doongara resulted in a significant (P<0.05) increase in the stickiness and hardness of cooked rice grains, and final viscosity of rice flour, and a decrease in the amount of retrograded starch. In another study, the acetylation of starch in the whole grain of TDK8 and Doongara was achieved using various acetic anhydride concentrations (1-7 g per 100 g of milled grains in 225 mL of water). Results showed that acetylation reduced the crystallinity of starch with a significant (P<0.05) reduction in peak and final viscosities, and reduced thermal transition temperatures and enthalpy. Furthermore, the texture of cooked grains was softer and more adhesive. A significant reduction in the glycemic index (GI) of acetylated samples was also observed using the in vitro digestion method.iii Parboiling of TDK8 and TDK11 was undertaken using various soaking mediums water (control), 3 % NaCl solution and 0.2 % acetic acid solution. These saline and acetic acid soakings improved the milling efficiency (39 to 41 % HRY for TDK8 and 48 to 53 % HRY for TDK11) when compared to the control (26 % HRY for TDK8 and 29 % HRY TDK11). Saline and acetic acid soaking re...

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Aging kinetics of low amylose rice during storage at ambient and chilled temperatures

Cited by 24 publications

References 26 publications

Impact of Postharvest Operations on Rice Grain Quality: A Review

Impact of Postharvest Operations on Rice Grain Quality: A Review

Effects of Rice Aging on Its Main Nutrients and Quality Characters

Processing and quality of glutinous rice

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