Effect of the Change During Storage in Lipid Composition of Rice on its Amylogram

Yasumatsu, Katsuharu; Moritaka, Shintaro; Kakinuma, Tomoko

doi:10.1271/bbb1961.28.265

Cited by 35 publications

(1 citation statement)

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“…Rice A exhibited a significantly lower level of GlcCer in the digestive juice of the boiled rice than did rice B, which possess the same amylose ratio. The gelatinization of rice 15) and the helical structure of starch molecules with free fatty acids 16) . It is intriguing to investigate whether the bioaccessibility of GlcCer in rice is influenced by storage duration and its components, independent of the amylose ratio.…”

Section: Resultsmentioning

confidence: 99%

Bioaccessibility of Glucosylceramide in Rice Based on the Cooking Condition and Cultivar

Yamashita,

Tanaka,

Miyazawa

et al. 2024

J. Oleo Sci.

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Glucosylceramide (GlcCer), a major sphingolipid in plants, possesses various food functions, including improvement of intestinal impairments. This study evaluated rice cooking conditions and cultivars based on GlcCer levels transferred into the digestive juice using an in vitro digestion model to investigate the factors related to GlcCer availability. GlcCer levels transferred into the digestive juice were higher in rice gruel than in boiled rice. The GlcCer levels in the digestive juice of boiled rice varied based on the rice cultivar, whereas those in rice gruel had no difference. Thus, GlcCer in rice was not fully utilized via digestion. Further, bioaccessibility was related to the amylose ratio and added water content.

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Section: Resultsmentioning

confidence: 99%

Bioaccessibility of Glucosylceramide in Rice Based on the Cooking Condition and Cultivar

Yamashita,

Tanaka,

Miyazawa

et al. 2024

J. Oleo Sci.

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Effects of cultivar and aging on parboiled rice properties

2018

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Background and objectives Parboiled rice is an important commodity, and its properties are affected by parboiling conditions and feedstock properties. This study investigated the impact of cultivar and aging on parboiled rice properties under different parboiling conditions. Findings Regardless of parboiling conditions, cultivar with greater protein content had greater milling yields and cooked rice hardness, and lower deformed kernels and water absorption than low protein content cultivar. Deformed kernel had shown that aging effect was more significant on low protein content cultivar. Cultivar was the most important factor affecting parboiled rice properties and followed closely by soaking and steaming temperatures. Aging accounted for more than 10% of the total variance, and aging generally resulted in increased cooked rice hardness, and decreased deformed kernels, whiteness, pasting viscosities, and soluble solids. Conclusions Parboiled rice prepared from freshly harvested and aged rice displayed different properties. Cultivar with a greater protein content showed to have better protection against severe parboiling condition while preserving desired properties. Aging effect was more evident for rice of a low protein content. Even under different parboiling conditions, parboiled fresh‐harvested and aged rice still resulted in different properties. Significance and novelty The present study suggests the importance of protein content in the cultivar effect and its impact on aging effect.

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Assessment of Malt Quality With a Brabender-Viscograph

Yoshida

Yamada

1970

Journal of the Institute of Brewing

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The change in viscosity of a mash of finely ground malt and water, with increasing temperature, was studied with a Brabender-Viscograph. A peak-shaped viscogram was obtained, the shape being characteristic of malt. The size of the peak differed considerably in different malt samples tested. A method for viscographic analysis of malt was devised. Examination of the relation between the viscogram and the properties of malt showed that the viscosity just before gelatinization, the maximum viscosity, the final viscosity and the peak area of the viscogram of the mash were correlated with various quality factors of the malt.The viscogram can be obtained rapidly and easily and so seems to offer a useful method for evaluation of the quality of malt.

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Effect of the Change During Storage in Lipid Composition of Rice on its Amylogram

Cited by 35 publications

References 0 publications

Bioaccessibility of Glucosylceramide in Rice Based on the Cooking Condition and Cultivar

Bioaccessibility of Glucosylceramide in Rice Based on the Cooking Condition and Cultivar

Effects of cultivar and aging on parboiled rice properties

Assessment of Malt Quality With a Brabender-Viscograph

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