Changes in culinary, viscoamylographic and sensory characteristics during rice storage at different temperatures

Kaminski, Tiago André; Brackmann, Auri; Silva, Leila Picolli da; Nicoletti, Angélica Markus; Roberto, Bruna Sampaio

doi:10.1016/j.jspr.2013.02.003

Cited by 23 publications

(8 citation statements)

References 8 publications

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“…The results for the pasting properties of the flour and starch are similar to the results of Kaminski et al [1], who reported that the behavioural changes in the pasting of rice are not evident when the rice starch is isolated (compared to flour properties), suggesting that the pasting behaviour of the defective kernels after cooking is the result of the interaction of starch with other components, such as lipids, proteins and cell wall components.…”

Section: Pasting Propertiessupporting

confidence: 87%

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Starch and flour from defective rice kernels and their physicochemical properties

et al. 2014

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The objective of this study was to evaluate the extraction yield and the physicochemical, crystallinity and thermal properties of starch from rice kernels with different types of defects. The defects present in milled rice kernels were separated and classified into five groups: Yellow, Damaged 1, Damaged 2, Red‐Streaked and Chalky & Immature. Starch was isolated from the defective kernels, kernels without defects (Non‐defective), and original samples (from the industrial electronics selector). The Yellow, Damaged 1 and Chalky & Immature kernels presented higher extraction yield of starch (approximately 66%) as compared to Non‐defective kernels (60.1%). The starch from kernels with and without defects differed in pasting properties, indicating that the defects affect the quality of the starch; however, major differences were also observed in the flour. Starches isolated from defective kernels had higher pasting temperatures, peak viscosity and final viscosity than the starches of Non‐defective kernels, with the exception of the starch of Red‐Streaked kernels, which had a lower peak viscosity and final viscosity and higher breakdown characteristics.

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Section: Pasting Propertiessupporting

confidence: 87%

“…Rice ( Oryza sativa L.) is one of the most produced and consumed grains in the world and is considered a staple for more than 60% of the world's population . The largest form of consumption is cooked rice, and a small amount is used as ingredients in other processed foods and industrial applications.…”

Section: Introductionmentioning

confidence: 99%

Starch and flour from defective rice kernels and their physicochemical properties

et al. 2014

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“…During storage of rice, changes occur in its color, thermal properties, pasting properties, and microstructure. These changes affect rice appearance, cooking properties, and eating properties (Chrastil and Zarins 1992; Zhou et al 2007; Tananuwong and Malila 2011; Kaminski et al 2013). Compared with storing rough rice, storing white rice saves significant storage space.…”

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confidence: 99%

Effect of Infrared and Conventional Drying Methods on Physicochemical Characteristics of Stored White Rice

et al. 2015

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26The objective of this study was to investigate the effect of infrared (IR) drying 27 followed by tempering and natural cooling on the change of physicochemical 28 characteristics of white rice during up to 10 months of storage. The physicochemical 29 characteristics of IR dried rice were also compared with that of conventionally dried rice. 30It took only 58 s to heat the rough rice from room temperature to 60 °C using IR and 2.17 31 percentage points of moisture was removed. After 4 months of storage, the increments of 32 yellowness index, water uptake and volume expansion ratio of the rice dried with IR were 33 73.8%, 63.9% and 55.3% of that dried with ambient air drying methods, respectively. IR 34 drying slightly decreased the gelatinization temperature, enthalpy and viscosities, reduced 35 the changes in microstructure and maintained cooking characteristics during storage. 36 Therefore, IR drying process is recommended to maintain the quality of white rice during 37 storage. 38 39

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“…For both storage temperatures, minimum cooking time of KDML105 and RD45 increased while that of PTT1 was relatively constant (figure not shown). Kaminski et al [25] investigated cooking time of rice during storage at 0.5, 20, and 35°C for 180 days. They found that cooking time increased after storage and more pronounced effect was observed at higher storage temperature.…”

Section: Changes In Rice Quality During Storagementioning

confidence: 99%

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

Jungtheerapanich

Tananuwong

Anuntagool

2016

International Journal of Food Properties

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The objectives of this study were to monitor the changes in rice properties during aging and to compare kinetic parameters related to some of those changes. Paddy of three low amylose rice varieties was stored at ambient (30 ± 2ºC) and chilled (8 ± 2ºC) temperatures for 9 and 18 months, respectively. Aging led to a decrease in solid loss, peak viscosity, breakdown, and adhesiveness and an increase in head rice yield, minimum cooking time, water uptake, volume expansion, pasting temperature, final viscosity, through viscosity, setback, and hardness. Low temperature storage efficiently retarded those changes. Data of the time-dependent changes in hardness, adhesiveness, pasting temperature, peak viscosity, and breakdown of all samples stored at 30°C were fitted well with the first-order fractional conversion kinetic model (R 2 = 0.77-0.98). Higher storage temperature resulted in greater rate constant (k; up to 9 times higher) of those changes.

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Changes in culinary, viscoamylographic and sensory characteristics during rice storage at different temperatures

Cited by 23 publications

References 8 publications

Starch and flour from defective rice kernels and their physicochemical properties

Starch and flour from defective rice kernels and their physicochemical properties

Effect of Infrared and Conventional Drying Methods on Physicochemical Characteristics of Stored White Rice

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

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