Impact of heat-moisture treatment on rice starch, applied directly in grain paddy rice or in isolated starch

Arns, Bruna; Bartz, Josiane; Radünz, Marjana; Evangelho, Jarine Amaral do; Pinto, Vânia Zanella; Zavareze, Elessandra da Rosa; Dias, Álvaro Renato Guerra

doi:10.1016/j.lwt.2014.10.059

Cited by 89 publications

(68 citation statements)

References 26 publications

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“…Rice dried at these drying temperatures exhibited well-defined polyhedral starch granules (Figure 3b,d). These results are in agreement with those reported by Arns et al (2015) who observed polyhedral starch granules in rice grains in their native state (not subjected to thermal processes) and no modification in starch structure in grains with 13% moisture which had been subjected to high-moisture treatment (HMT). At 60°C (Figure 3e), the black rice exhibited primary fissures that did not reach the entire grain thickness, while at 80°C (Figure 3g) the fissures reached the entire thickness of the grain.…”

Section: Formation Of Fissures Head Rice Percentage After Dehuskinsupporting

confidence: 93%

“…The texture of the cooked rice is one of the main determinants of rice quality and has been used as an indication of consumer acceptance/preference (Saleh & Meullenet, 2013). The Rapid Visco Analyzer (RVA) has been used to verify changes in the starch isolated from stored rice (Ziegler et al, 2017) as well as changes in the pasting properties of rice subjected to high-temperature treatments (Arns et al, 2015). Other components, such as proteins and starch, also influence water absorption and cooking behavior.…”

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confidence: 99%

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Influence of drying temperature on the structural and cooking quality properties of black rice

et al. 2018

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Background and objectives: Paddy rice was dried in a fixed-bed dryer at 20, 40, 60, 80, and 100°C, with air speed set at 0.5 m/s. The drying kinetics, moisture diffusivity, and morphologic characteristics of black rice grains from IAC 600 genotype were determined. Findings: Black rice grains dried at 60, 80, and 100°C exhibited a reduction in the head rice percentage after dehusking (HRD) as the temperature increased. This behavior was confirmed by the occurrence of cracks in the endosperm of black rice when observed using an SEM. There was a reduction in cooking time, hardness, adhesiveness, and in the extractability of water-soluble proteins as well as in the extractability of proteins in 2% sodium dodecyl sulfate media in black rice subjected to 100°C of drying temperature, as compared to 20°C. Conversely, increases in the rehydration ratio of grains dried at 100°C were observed. Increases in the peak and breakdown viscosities and reductions in pasting temperature, final viscosity, and setback viscosity in Rapid Visco Analyzer profile of 100°C-dried black rice were also observed. Conclusions:The increase in drying temperature promoted the increase in drying rate (k) and D eff . When black rice grains were dried at 60, 80, and 100°C, there was a decrease in HRD because of the evident increase in the intensity of endosperm fissures. The fissure formation is attributed to drying at temperatures of 60, 80, and 100°C occurring above the glass transition temperature (rubbery region) coupled with a non-efficient tempering. At 100°C, modifications were observed in the flour pasting properties, indicating the higher extent of protein-starch interactions, confirmed by the reduction of protein extractability. Significance and novelty: Few reports exist on black rice structure and cooking quality as a function of post-harvest conditions. The present work provides scientific support on how drying temperature impacts black rice quality. K E Y W O R D Scooking quality, glass transition temperature, moisture diffusivity, pasting properties, protein solubility

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Section: Formation Of Fissures Head Rice Percentage After Dehuskinsupporting

confidence: 93%

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confidence: 99%

Influence of drying temperature on the structural and cooking quality properties of black rice

et al. 2018

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“…The lower BDV of PMR from MR indicated increased mechanical strength and thermal stability; more interactions between the amylose molecules resulted to form a more stable structure (Arns et al., ). Figure shows lower paste viscosities of PMR as compared to MR which might be due to gelatinization of the starch and a decrease in molecular binding forces of starch granules (Arns et al., ). The reduction in SBV and FV after parboiling indicated restricted swelling from an interaction between gelatinized starch with protein and lipids.…”

Section: Resultsmentioning

confidence: 99%

Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties

Pal

Singh

Kaur

et al. 2018

Journal of Food Science

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The present study evaluated the effect of parboiling on milling, chemical constituents, pasting and cooking properties of different paddy varieties. Parboiling decreased L* and a* values and increased b* and head rice recovery. Parboiling significantly increased the protein content and antioxidant activity on a dry basis. Parboiling decreased whiteness, fat content, and paste viscosities. The parboiling process increased the hydrophobicity of rice from all the varieties. Parboiled milled rice showed higher free and bound phenolic acids as compared to unparboiled milled rice. Parboiled milled rice showed higher content of essential amino acid than unparboiled milled rice. Variety PB1121 was suited best for parboiling on the basis of total color (ΔE), protein content, essential amino acid, and phenolic acids among the evaluated paddy varieties. Practical Application The present study revealed that parboiled milled rice had higher antioxidant activity, amino acids, ferulic acid, and p‐coumaric acids. Indeed, parboiled milled rice showed better textural and nutritional properties and would be more suitable for canning, puffed rice and biryani (rice cooked with chicken/mutton).

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“…The HMT modified rice starch did not present a gelatinization event. This may have been due to: a) the intrinsic lower gelatinization enthalpy of the samples due to low crystallinity; b) the expected decrease in crystallinity after HMT treatment; and c) the partial gelatinization of the granules after hydrothermal treatment …”

Section: Resultsmentioning

confidence: 99%

“…The HMT modified starch presented the lowest peak temperature, viscosity peak, and final viscosity, which was caused by the reorganization of the chains and granular stabilization against mechanical fragmentation. The decreased breakdown temperature was related to higher thermal and mechanical stability, and the decrease in the setback, which was attributed to retrogradation, can be explained by the formation of the lipid‐amylose complexes …”

Section: Resultsmentioning

confidence: 99%

Fortified Rice Starches: The Role of Hydrothermal Treatments in Zinc Entrapment

et al. 2018

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This study investigates the potential for zinc fortification of native, heat‐moisture treatment (HMT), and annealing (ANN), modified rice starches, using neutral extracted rice starch as precursor. The zinc content, micrographs, X‐ray crystallinity, pasting, and thermal properties are evaluated. The fortified rice starch increases crystallinity, thermal stability, and gelatinization enthalpy, as well as lowers peak viscosity and gelatinization temperature when compared to its precursor (native rice starch). The ANN fortified starch shows decreased crystallinity, thermal stability, gelatinization temperature, and enthalpy, while the HMT starch has increased crystallinity and final viscosity. The results indicate that the native rice starch has higher zinc entrapment potential (1359 mg Kg−1) than the physically modified starches (<100 mg Kg−1); this is attributed to the protein spread over the surface of the granules and the pre‐gelatinization of the surface of the starches after modification, which serve as a barrier to zinc cations.

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Impact of heat-moisture treatment on rice starch, applied directly in grain paddy rice or in isolated starch

Cited by 89 publications

References 26 publications

Influence of drying temperature on the structural and cooking quality properties of black rice

Influence of drying temperature on the structural and cooking quality properties of black rice

Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties

Fortified Rice Starches: The Role of Hydrothermal Treatments in Zinc Entrapment

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