The Effect of Sulfhydryl Groups on Storage Deterioration of Milled Rice

Moritaka, Shintaro; Yasumatsu, Katsuharu

doi:10.4327/jsnfs1949.25.59

Cited by 24 publications

(13 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The amount of H 2 S in the volatiles of cooked rice was higher in rice stored at 5°C than in rice stored at 40°C (Moritaka and Yasumatsu 1972). The amount of H 2 S in the volatiles of cooked rice was higher in rice stored at 5°C than in rice stored at 40°C (Moritaka and Yasumatsu 1972).…”

Section: Milled Rice Storage Temperature and Timementioning

confidence: 87%

Rice Aroma and Flavor: A Literature Review

2008

View full text Add to dashboard Cite

Cereal Chem. 85(4):445-454Descriptive sensory analysis has identified over a dozen different aromas and flavors in rice. Instrumental analyses have found over 200 volatile compounds present in rice. However, after over 30 years of research, little is known about the relationships between the numerous volatile compounds and aroma/flavor. A number of oxidation products have been tagged as likely causing stale flavor. However, the amounts of oxidation products, singly or collectively, that need to be present for rice to have stale or rancid flavor have not been established. Only one compound, 2-acetyl-1-pyrroline

show abstract

Section: Milled Rice Storage Temperature and Timementioning

confidence: 87%

Rice Aroma and Flavor: A Literature Review

2008

View full text Add to dashboard Cite

show abstract

“…The gelatinization behaviour is remarkably infl uenced by the structure of the rice starch. In particular, very short (degree of polymerization DP < 12) amylopectin chains were negatively correlated Moritaka, 1972 with gelatinization onset (T o ), peak (T p ) and conclusion (T c ) temperatures of rice starches as measured by differential scanning calorimetry (DSC), whilst longer (12 < DP < 24) amylopectin chains had a positive correlation (Nakamura, 2002;Noda et al, 2003;Vandeputte et al, 2003). Additionally, short amylopectin chains have a reduced tendency to form double helices, a feature which may reduce the packing order within the crystalline structure (Gidley and Bulpin, 1987).…”

Section: Starchmentioning

confidence: 97%

Rice

Arendt¹,

Zannini²

2013

Cereal Grains for the Food and Beverage Industries

View full text Add to dashboard Cite

Rice (Oriza sativa L.) is the staple food for nearly two-thirds of the world's population. In 2010, China, India, Indonesia, Bangladesh, Vietnam and Myanmar alone provided more than 75 % of the world's total rice production. Rice has the lowest protein content of all the cereals; however, rice protein is highly nutritious and has one of the highest lysine contents among the cereals. Rice is rich in starch, low in fi bre and has no detectable levels of vitamins A, C or D. Rice is consumed in the form of noodles, puffed rice, fermented sweet rice and snack foods produced by extrusion cooking. It is used for making bakery products, sauces, infant foods, breakfast cereals, alcoholic beverages and vinegar. Continuing population growth and consequent rice consumption increases will mean that the global demand for rice will expand signifi cantly in the near future. An integrated approach that involves more effi cient and environmentally sustainable agricultural practices, pest management and the development of new rice varieties adapted to country-specifi c farming conditions suitable for a changing climate should be vigorously pursued.

show abstract

“…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

View full text Add to dashboard Cite

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.

show abstract

The Effect of Sulfhydryl Groups on Storage Deterioration of Milled Rice

Cited by 24 publications

References 0 publications

Rice Aroma and Flavor: A Literature Review

Rice Aroma and Flavor: A Literature Review

Rice

Effects of cultivar and aging on parboiled rice properties

Contact Info

Product

Resources

About