Texture Changes and Storage of Rice

Perez, Consuelo M.; Juliano, Bienvenido O.

doi:10.1111/j.1745-4603.1981.tb00542.x

Cited by 56 publications

(36 citation statements)

References 15 publications

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“…During ageing of rice grains, a number of physicochemical properties change (Villareal et al ., ; Chrastil, ; Perdon et al ., ; Zhou et al ., ). The minimum grain ageing period for major changes to occur in the hardness, gel consistency and amylograph viscosity values of cooked rice was 3 months (Perez & Juliano, ). Noomhorm et al .…”

Section: Introductionmentioning

confidence: 99%

Effect of rice ageing and freeze‐thaw cycle on textural properties of cooked rice (Oryza sativaL.) cv. Khao Dawk Mali 105

Katekhong

Charoenrein

2014

Int J of Food Sci Tech

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Summary This study investigated the effect of rice grain ageing (0.7–12 months) and freeze‐thaw 1–5 cycles on the textural properties of cooked rice. The cooked rice from aged rice grains was freezing and thawing up to five cycles. Ageing of the rice grain increased the hardness and decreased the stickiness of the cooked rice. Repeated freeze‐thaw cycles caused an increase in hardness and a decrease in stickiness of aged cooked rice. Scanning electron micrographs showed a rough surface on the cooked rice after repeated freeze‐thaw cycles, especially for cooked rice from rice aged for 12 months. Differential scanning calorimetry and X‐ray diffraction showed increased starch retrogradation with increased freeze‐thaw cycles. The gelatinisation temperature and gelatinisation enthalpy increased when rice was aged for longer periods. Thus, ageing of rice and the number of freeze‐thaw cycles influence the textural properties of cooked rice.

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Section: Introductionmentioning

confidence: 99%

Effect of rice ageing and freeze‐thaw cycle on textural properties of cooked rice (Oryza sativaL.) cv. Khao Dawk Mali 105

Katekhong

Charoenrein

2014

Int J of Food Sci Tech

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“…Storage of rice results in changes to its properties such as swelling; three months of storage is regarded as the minimum period required to elicit major changes in the hardness of cooked rice (Katekhong & Charoenrein 2012). Perez and Juliano (1981) as well as Daniels et al (1998) reported that rapid changes occurred in stored rice in the first six weeks and first month, respectively. The data recorded in this experiment revealed an increased peak with increased storage duration in contrast to the conclusions reported by Katekhong and Charoenrein (2012).…”

Section: Resultsmentioning

confidence: 99%

Effects of storage and processing parameters on pasting properties of Ofada for production of boiled and mashed rice

Adekoyeni¹,

Akinoso²,

Adegoke³

et al. 2018

Czech J. Food Sci.

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Adekoyeni O.O., Akinoso R., Adegoke A.F., Fagbemi S.A. (2018): Effects of storage and processing parameters on pasting properties of Ofada for production of boiled and mashed rice. Czech J. Food Sci., 36: 239-245.This study was designed to determine the effect of storage duration and processing conditions on pasting characteristics of Ofada rice and to determine the optimum pasting parameters for the production of boiled and mashed rice. The interactions of variables (storage, soaking, parboiling and drying) were studied using response surface methodology and pasting responses (final viscosity, trough, setback viscosity, breakdown, pasting temperature and pasting time) were analysed. The coefficient of R 2 and adequate precision ranged between 0.994-0.7374 and 26.825-5.375, respectively, which indicate good fitness of the model. Parboiling temperature, drying temperature and storage duration significantly influenced the pasting properties of grain as revealed by positive coefficients in the model. The pasting requirements for boiled rice are storage of paddy for nine months, soaking for two days and 19 h, parboiling at 90.42°C and drying at 30°C, while for mashed rice storage of paddy for one month followed by soaking for five days, parboiling at 80°C and drying at 54.22°C are required.

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“…Nitrogen has been found to be superior to air for preserving the palatability of cooked rice during brown rice storage at 10°C for two years; however, no significant difference in quality was found between brown rice stored in nitrogen and that stored in carbon dioxide (Juliano, 1985a). Storage in nitrogen has little effect on the texture of rice, in comparison with storage in air (Perez and Juliano, 1981). The hermetic storage of milled rice at 30°C for three months under vacuum or in nitrogen, carbon dioxide, or ambient conditions has little effect on sugar levels, fat acidity, texturometer hardness, or the adhesiveness of cooked rice at 14.7% storage moisture (Yanai et al, 1979).…”

Section: Factors and Conditions During Storagementioning

confidence: 99%

“…The hermetic storage of milled rice at 30°C for three months under vacuum or in nitrogen, carbon dioxide, or ambient conditions has little effect on sugar levels, fat acidity, texturometer hardness, or the adhesiveness of cooked rice at 14.7% storage moisture (Yanai et al, 1979). At 15°C, aging effects are most significant during the first three to four months of storage (Perez and Juliano, 1981). Tensile strength, crushing, breaking hardness, and resistance to grinding increase after aging (Kondo and Okamura, 1937;Kunze and Choudhury, 1972).…”

Section: Factors and Conditions During Storagementioning

confidence: 99%

Review of Rice Quality under Various Growth and Storage Conditions and its Evaluation using Spectroscopic Technology

Joshi

Lee

et al. 2015

Journal of Biosystems Engineering

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Purpose: Grain quality is a general concept that covers many characteristics, ranging from physical to biochemical and physiochemical properties. Rice aging during storage is currently a challenge in the rice industry, and is a complicated process involving changes in all of the above properties. Spectroscopic techniques can be used to obtain information on the quality of rice samples in a non-destructive manner. Methods: The objective of this review was to highlight the factors that contribute to rice quality and aging, and to describe various spectroscopic modalities, particularly vibrational and hyperspectral imaging, for the assessment of rice quality. Results: Starch and protein are the main components of the rice endosperm, and are therefore key factors contributing to eating and cooking quality. While the overall starch, protein, and lipid content in the rice grain remains essentially unchanged during storage, structural changes do occur. These changes affect pasting and gel properties, and ultimately the flavor of cooked rice. In addition, grain quality is significantly affected by growing and environmental conditions, such as water availability, temperature, fertilizer application, and salinity stress. These properties can be evaluated using spectroscopic techniques, and rice samples can be discriminated by using multivariate statistical analysis methods. Conclusion: Hyperspectral imaging and vibrational spectroscopy techniques have good potential for determining rice quality properties in a non-invasive manner, i.e., not requiring the introduction of instruments into the rice grain.

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Texture Changes and Storage of Rice

Cited by 56 publications

References 15 publications

Effect of rice ageing and freeze‐thaw cycle on textural properties of cooked rice (Oryza sativaL.) cv. Khao Dawk Mali 105

Effect of rice ageing and freeze‐thaw cycle on textural properties of cooked rice (Oryza sativaL.) cv. Khao Dawk Mali 105

Effects of storage and processing parameters on pasting properties of Ofada for production of boiled and mashed rice

Review of Rice Quality under Various Growth and Storage Conditions and its Evaluation using Spectroscopic Technology

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