Changes of Chemical Qualities in Husked Rice during Low Temperature Storage (Part 1)

Tani, Takashi; Chikubu, Shinjiro; Iwasaki, T

doi:10.4327/jsnfs1949.16.436

Cited by 4 publications

(2 citation statements)

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“…40°C-Stored rice also showed a larger starchiodine blue value of residual liquid and a larger quantity of solids in it than 4°C-stored rice, although no statistically significant difference was observed. Similar results as to the cooking quality and texture of stored rice have been reported by Shibuya et al,12) Tani et al 13) and Yasumatsu et al14r) Okabe9) has reported that the texture of cooked rice preferred by the Japanese was determined as the ratio of hardness and stickiness measured using a texturometer. He further estimated the effect of storage on the texture of cooked rice by the ratio Relative amountof each volatile componentin the headspace vapor of cooked rice: (A), peak area on the gas chromatogram; (B), peak area % (total peak area= 100).…”

Section: Resultsanddiscussionsupporting

confidence: 83%

Cooking flavor and texture of rice stored under different conditions.

Tsugita

Ohta

KATO

1983

Agricultural and Biological Chemistry

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Rice stored at 40°C and 80% relative humidity for 60 days, which was sensorially evaluated as old rice, showeda significant difference in cooking quality and texture of whencooked as compared with 4°C-stored rice. Free phenolic acids were detected in a larger amount in the 40°C-stored rice, and it is proposed that the increase of phenolic acids during storage may partly contribute to the cooking properties of old rice. GCanalyses of the volatiles of cooked rice showed that a larger amount of pentanal, hexanal, heptanal, alkenals, ketones, 2-pentylfuran, 4-vinylphenol, etc., and a smaller amount of 1-pentanol, 1-hexanol, etc. were found in 40°C-stored rice than in 4°C-stored rice. The relationship between changes in these volatile components and the flavor of cooked old rice is also discussed.

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Section: Resultsanddiscussionsupporting

confidence: 83%

Cooking flavor and texture of rice stored under different conditions.

Tsugita

Ohta

KATO

1983

Agricultural and Biological Chemistry

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“…Free fatty acids, carbonyl compounds, and hardness index increase with storage duration (Villareal et al, 1976). Longer storage can also result in more starch degradation (Kester et al, 1956;Tani et al, 1964) and more reducing sugars (Pushpamma and Reddy, 1979), even though total starch content does not markedly change. Additionally, protein quality and protein solubility decrease in stored rice, particularly at higher storage temperatures (Chrastil, 1990a).…”

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Effects of Postharvest Operations on the Gelatinization and Retrogradation Properties of Long-Grain Rice

Fan¹,

Marks²,

Daniels³

et al. 1999

Transactions of the ASAE

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The effects of rough rice pre-drying, drying, and storage treatments on the gelatinization and retrogradation properties of long-grain rice (cv. Cypress) were studied via differential scanning calorimetry (DSC). The experimental variables included two pre-drying conditions (immediate and delayed drying), two drying conditions (high and low air temperatures), and four storage treatments (no storage, and storage at 4, 21, and 38°C for 20 wk). Gelatinization of the rice flour in water occurred at temperatures from 73 to 86°C, with an enthalpy of 8.3 to 9.7 J/g. Storage temperature had a significant effect on the gelatinization characteristics. Rice stored at 38°C exhibited higher (p < 0.0005) gelatinization enthalpy and peak temperature than did rice stored at 4 and 21°C. Pre-drying treatments had no significant effect on the gelatinization enthalpy and peak temperature, but did on the onset temperature (p < 0.05). The pre-drying and/or drying treatments had significant (p < 0.05) effects on the retrogradation onset and conclusion temperatures of gelatinized rice. Storage of rough rice significantly (p < 0.0001) increased retrogradation enthalpy, but did not affect the peak temperature of the retrogradation endotherm.

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Ageing of rice

Bhattacharya¹

2013

Rice Quality

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Changes of Chemical Qualities in Husked Rice during Low Temperature Storage (Part 1)

Abstract: The storage experiment was carried out under low temperature, comparing with natural conditions, from Feb. 1959 to Sept. 1960 in order to investigate the changes of chemical

Cited by 4 publications

References 0 publications

Cooking flavor and texture of rice stored under different conditions.

Cooking flavor and texture of rice stored under different conditions.

Effects of Postharvest Operations on the Gelatinization and Retrogradation Properties of Long-Grain Rice

Ageing of rice

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