Effect of accelerated aging on the physicochemical and textural properties of brown and milled rice

Gujral, Hardeep Singh; Kumar, Vishal

doi:10.1016/s0260-8774(02)00438-7

Cited by 76 publications

(69 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Chaudry and Glew (1973) claimed that oxidation may modify granules and enable water to penetrate with relative ease and after the physical impairment, smaller particle size of the starch increases the available surface area for hydration. This is also in conformity with a study done on aged rice (Gujral and Kumar 2003), where it was reported that aged rice had the characteristics of increased water uptake, elongation and width expansion.…”

Section: Preliminary Studiessupporting

confidence: 92%

“…Hogan (1963) reported increases in water-insolubility of rice starch during aging. Decrease in solids in cooking water of aged rice was confirmed by Gujral and Kumar (2003). Amylose and amylopectin structures disrupted to smaller linear fragments by ozone treatment which could result in difficulty of colloidal starch changing to a water insoluble form (Sirisoontaralak and Noomhorn 2006b).…”

Section: Preliminary Studiesmentioning

confidence: 84%

See 1 more Smart Citation

Changes in physicochemical characteristics of ozone-treated raw white rice

2013

View full text Add to dashboard Cite

Ozone dose from 0.1 to 0.4 ppm has been proven to be effective in lowering Bacillus cereus count in uncooked and cooked rice. However, it induces physicochemical changes in raw white rice. Physicochemical tests were done to see the effect of ozone treatment towards moisture content, pH, color, hardness of uncooked rice, adhesiveness and hardness of cooked rice, cooking quality and total solids. Results have shown that moisture content, adhesiveness and hardness of cooked rice and uncooked rice have not undergone any significant changes (P>0.05) in comparison with controlled rice sample. Meanwhile, color (L* and b* value), pH, total solids and cooking quality results have shown significant changes (P<0.05). These analyses proved that limitations should be applied to ozone concentration and exposure time to minimize any detrimental effects on the physicochemical characteristics of rice.

show abstract

Section: Preliminary Studiessupporting

confidence: 92%

Section: Preliminary Studiesmentioning

confidence: 84%

Changes in physicochemical characteristics of ozone-treated raw white rice

2013

View full text Add to dashboard Cite

show abstract

“…ture diffusion and starch gelatinization during cooking (Gujral & Kumar, 2003). Plasma treatments at 1, 2, and 3 kV significantly decreased the optimal cooking time of brown rice to 17.2, 18.2, and 18.8 min, respectively, as compared with 24.8 min for regular brown rice (Table 1).…”

Section: Proximate Composition and Cooking Propertiesmentioning

confidence: 96%

Evaluation of physicochemical properties of plasma treated brown rice

2012

View full text Add to dashboard Cite

“…Cooked rice was drained and the cooking liquid was weighed and dried at 130°C for 24 h using a drying oven (Precision, Winchester, VA). The percentage of solids in the cooking gruels was then calculated for each cook (Gujral and Kumar 2003).…”

Section: Total Solids Leached During Cookingmentioning

confidence: 99%

Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling

Saleh

Meullenet

2013

J Food Sci Technol

View full text Add to dashboard Cite

Rice milling plays a key factor in determining rice quality and value. Therefore accurate quality assessments are critical to the rice industry. This study was undertaken to assess the effect of exposing rice to elevated temperatures during milling, on cooked rice texture and rice flour pasting properties. Two long (Cybonnett and Francis) and one medium (Jupiter) rice (oryzae sativa L.) cultivars were milled using McGill laboratory mill for 30 and 40 s after warmed up the mill before milling. Four different milling temperatures per milling duration were achieved. Cooked rice texture properties were assessed using a uniaxial compression test and rice flour pasting properties measured using a TA-2000 rheometer. Results of this study showed that exposure of rice to high temperatures during milling significantly decreased cooked rice firmness. An increase in milled rice temperature after milling from 10.0 to 13.3°C resulted in a 5.4 and 8.1 N decrease in cooked rice firmness. Although not always significant, the increase in milled rice temperature during milling resulted in an increase in cooked rice stickiness. The increase in milling temperature also showed significant increase in rice flour pasting properties. Changes in rice functional characteristics were attributed to the changes occurring to rice chemical constituents due to temperature exposure as indicated by the increase in rice protein hydrophobicity. Proteins are known to affect rice starch water holding capacity and other starch gelatinization properties.

show abstract

Effect of accelerated aging on the physicochemical and textural properties of brown and milled rice

Cited by 76 publications

References 6 publications

Changes in physicochemical characteristics of ozone-treated raw white rice

Changes in physicochemical characteristics of ozone-treated raw white rice

Evaluation of physicochemical properties of plasma treated brown rice

Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling

Contact Info

Product

Resources

About