Changes in properties of starch isolated from whole rice grains with brown, black, and red pericarp after storage at different temperatures

Ziegler, Valmor; Ferreira, Cristiano Dietrich; Göebel, Jorge Tiago Schwanz; Halal, Shanise Lisie Mello El; Santetti, Gabriela Soster; Gutkoski, Luiz Carlos; Zavareze, Elessandra da Rosa; Elias, M. C.

doi:10.1016/j.foodchem.2016.08.045

Cited by 63 publications

(45 citation statements)

References 29 publications

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“…In these experiments, it was suggested that this set of reactions are favored under inadequate storage conditions, which damage the nutritional value and cooking properties of the grains. Other studies, evaluating different conditions of humidity and temperature, have shown the harmful effects on the quality of grains stored at high temperatures and moisture, as verified by Ziegler, Ferreira, Hoffmann, Oliveira, and Elias () in soybean; Ferreira et al () and () in black bean; and Ziegler, Ferreira, Hoffmann, Chaves, et al (), and Ziegler et al () in rice with different pericarp colors.…”

Section: Introductionmentioning

confidence: 75%

Effects of refrigeration on biochemical, digestibility, and technological parameters of carioca beans during storage

Demito¹,

Ziegler

Goebel³

et al. 2019

J Food Biochem

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The objective of this study was to evaluate the effects of grain moisture, temperature, and storage time on biochemical, digestibility, and technological parameters of carioca beans. The grains were stored at 16.7% and 13.8% of moisture at 12, 20, 28, and 36°C for 240 days. It was observed that a reduction in the storage temperature maintained the germination and vigor of the grains. The temperature of 36°C causes between 3.81% and 4.52% reduction in weight of a thousand grains and significant darkening. Carioca beans stored at 36°C exhibited hard‐to‐cook (HTC) defect at 80 days and increases in hardness after 240 days. The best digestibility indexes of carioca beans were obtained with refrigerated storage. The refrigerated storage (12°C) provides the best preservability of the grains throughout the storage, verified by the parameters biochemical, digestibility, and technological parameters. Practical applications Carioca beans are among the most consumed beans in Brazil and their quality for consumption is directly influenced by storage conditions that alter color, nutritional value, bioactive, and cooking properties. Thus, this study seeks to present a practical and viable solution for stockist of bean grains, so that they can store these grains for long periods, maintaining the quality standards for commercialization. In addition, this technology allows the stockist to identify the best time for commercialization of the carioca beans, which has high added value.

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Section: Introductionmentioning

confidence: 75%

Effects of refrigeration on biochemical, digestibility, and technological parameters of carioca beans during storage

Demito¹,

Ziegler

Goebel³

et al. 2019

J Food Biochem

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“…Ziegler et al. () reported a decrease in lightness ( L * ) value with an increase in a * and b * values of all brown, black, and red rice grains with increased storage temperature and duration, regardless of color of rice grains. 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.…”

Section: Effects Of Storage On Rice Grain Qualitymentioning

confidence: 99%

“…Some reports showed that the amylose content of stored rice declined with storage time (Patindol, Wang, & Jane, ; Ziegler et al., ), which may be attributed to possible degradation of starch under the action of amylolytic enzymes (Ziegler et al., ). However, other studies on stored rice by SEM could not provide evidence suggesting significant effects of storage on content of total starch, amylose, and amylopectin, as well as the mean size range and shape of starch granules (Chen et al., ; Noomhorm, Kongseree, & Apintanapong, ; Teo et al., ; Tran et al., ).…”

Section: Effects Of Storage On Rice Grain Qualitymentioning

confidence: 99%

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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“…The texture of the cooked rice is one of the main determinants of rice quality and has been used as an indication of consumer acceptance/preference (Saleh & Meullenet, 2013). The Rapid Visco Analyzer (RVA) has been used to verify changes in the starch isolated from stored rice (Ziegler et al, 2017) as well as changes in the pasting properties of rice subjected to high-temperature treatments (Arns et al, 2015). Other components, such as proteins and starch, also influence water absorption and cooking behavior.…”

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confidence: 99%

Influence of drying temperature on the structural and cooking quality properties of black rice

et al. 2018

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Background and objectives: Paddy rice was dried in a fixed-bed dryer at 20, 40, 60, 80, and 100°C, with air speed set at 0.5 m/s. The drying kinetics, moisture diffusivity, and morphologic characteristics of black rice grains from IAC 600 genotype were determined. Findings: Black rice grains dried at 60, 80, and 100°C exhibited a reduction in the head rice percentage after dehusking (HRD) as the temperature increased. This behavior was confirmed by the occurrence of cracks in the endosperm of black rice when observed using an SEM. There was a reduction in cooking time, hardness, adhesiveness, and in the extractability of water-soluble proteins as well as in the extractability of proteins in 2% sodium dodecyl sulfate media in black rice subjected to 100°C of drying temperature, as compared to 20°C. Conversely, increases in the rehydration ratio of grains dried at 100°C were observed. Increases in the peak and breakdown viscosities and reductions in pasting temperature, final viscosity, and setback viscosity in Rapid Visco Analyzer profile of 100°C-dried black rice were also observed. Conclusions:The increase in drying temperature promoted the increase in drying rate (k) and D eff . When black rice grains were dried at 60, 80, and 100°C, there was a decrease in HRD because of the evident increase in the intensity of endosperm fissures. The fissure formation is attributed to drying at temperatures of 60, 80, and 100°C occurring above the glass transition temperature (rubbery region) coupled with a non-efficient tempering. At 100°C, modifications were observed in the flour pasting properties, indicating the higher extent of protein-starch interactions, confirmed by the reduction of protein extractability. Significance and novelty: Few reports exist on black rice structure and cooking quality as a function of post-harvest conditions. The present work provides scientific support on how drying temperature impacts black rice quality. K E Y W O R D Scooking quality, glass transition temperature, moisture diffusivity, pasting properties, protein solubility

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Changes in properties of starch isolated from whole rice grains with brown, black, and red pericarp after storage at different temperatures

Cited by 63 publications

References 29 publications

Effects of refrigeration on biochemical, digestibility, and technological parameters of carioca beans during storage

Effects of refrigeration on biochemical, digestibility, and technological parameters of carioca beans during storage

Impact of Postharvest Operations on Rice Grain Quality: A Review

Influence of drying temperature on the structural and cooking quality properties of black rice

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