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

Yasumatsu, Katsuharu; Moritaka, Shintaro; Kakinuma, Tomoko

doi:10.1080/00021369.1964.10858242

Cited by 28 publications

(23 citation statements)

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“…and that it can inhibit the swelling and gelatinization of rice starch during cooking. 2 ) They have also reported that alkanals formed by the autoxidation of free unsaturated fatty acid during storage caused the off-flavor of old rice after cooking?) However, Shibuya et al have reported that the starch extracted from rice stored at both 4°C and 23°C showed the same amylograms and photopastgrams,4) and also reported that both ether-defatted rice flour and original rice flour showed the same amylograms after storage.…”

mentioning

confidence: 99%

Cooking Flavor and Texture of Rice Stored under Different Conditions

Tsugita

Ohta

Kato

1983

Agricultural and Biological Chemistry

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confidence: 99%

Cooking Flavor and Texture of Rice Stored under Different Conditions

Tsugita

Ohta

Kato

1983

Agricultural and Biological Chemistry

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“…Rice properties, such as milling, gelatinization, pasting, and cooking, change during storage, which is termed aging (Perez & Juliano, ; Villareal, Resurreccion, Suzuku, & Juliano, ). The mechanism of rice aging has been proposed to involve starch reorganization (Moritaka & Yasumatsu, ), modification of proteins (Chrastil & Zarins, ) , formation of amylose–lipid complex (Sodhi, Singh, Arora, & Singh, ; Yasumatsu & Moritaka, ; Yasumatsu, Moritaka, & Kakinuma, ), and/or hydrolysis of amylopectin by endogenous amylase (Huang & Lai, ; Patindol, Wang, & Jane, ). Aging renders rice stronger kernel strength, firmer texture, reduced swelling, and decreased pasting viscosities.…”

Section: Introductionmentioning

confidence: 99%

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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“…35. 39,42,43 ami to control the quality of starch in industry. Application of this apparatus in determination of a-amylase activity was reported by Marnett et al,2* but no reports have appeared on the application of this apparatus to the evaluation of malt quality.…”

Section: Introductionmentioning

confidence: 99%

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 28 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 cultivar and aging on parboiled rice properties

Assessment of Malt Quality With a Brabender-Viscograph

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