Comparative study of physicochemical properties of accelerated and naturally aged rice

Physical and Water Absorption Characteristics of Some Improved Rice Varieties

“…This has a lot of techno-economic implications. For example, in the study conducted by Soponronnarit et al (2008), water uptake capacity of rice grain showed some significant correlations with volume expansion and solid loss during cooking. Hirannaiah et al (2001) suggested that higher solid loss in soaked rice was due to surface cracking which in turn enhanced leaching of soluble solids.…”

“…The external mass transfer resistance is negligible. The underlying reasons for assumptions 3 and 4 are that characteristically, rice grains as starchy material experience spontaneous volume change when soaked at temperature above the gelatinization temperature of rice starch (usually above 65°C) (Lin 1993;Soponronnarit et al 2008). During cooking, spontaneous swelling due to increase in granular size occurs.…”

Changes in physicochemical properties of organic hulled rice during storage under different conditions

“…Data from differential scanning calorimetry (DSC) and the Rapid Visco Analyzer (RVA) indicated that longer storage time, usually more than 6 months at ambient temperature, resulted in increasing gelatinisation temperatures, pasting temperature, and setback while it led to a decrease in peak viscosity and breakdown of the flours prepared from aged milled rice (Sowbhagya & Bhattacharya, 2001;Tulyathan & Leeharatanaluk, 2007;Zhou, Robards, Helliwell, & Blanchard, 2003). However, fluctuation in RVA parameters, especially peak viscosity, of the rice stored for 1-6 months, was reported (Pearce, Marks, & Meullenet, 2001;Soponronnarit, Chiawwet, Prachayawarakorn, Tungtrakul, & Taechapairoj, 2008;Wiset, Srzednicki, & Driscoll, 2003). Apart from storage time, the extent of these changes also depends on other factors, including amylose content of rice and storage temperature (Pearce et al, 2001;Sowbhagya & Bhattacharya, 2001;Zhou et al, 2003).…”

“…Vacuum-packaging is also adopted for commercial handling of fragrant rice in order to help retain desirable aroma characteristics. According to previous studies on rice ageing, rice samples were packed in an air-tight container with null gas and water vapour permeability, such as a glass jar (Chrastil, 1990;Zhou et al, 2003), or a container with high gas permeability, such as a polypropylene plastic bag (Soponronnarit et al, 2008;Tulyathan & Leeharatanaluk, 2007). No study has been conducted under conditions resembling the commercial practices for organic rice.…”

Accelerated aging of jasmine brown rice by high-temperature fluidization technique

“…Soponronnarit, Chiawwet, Prachayawarakorn, Tungtrakul, and Taechapairoj (2008) found that high-temperature drying could change the pasting properties of rice, i.e., peak viscosity and setback viscosity. Noomhorm, Kongseree, and Apintanapong (1997) reported that the ability of starch granules to rupture after cooking reduced (as indicated by the decrease in breakdown viscosity) significantly by aging of the granules.…”