Food Engineering Research

Current Issue

By Issue

By Author

By Subject

Author Index

Keyword Index

About Journal

Aims and Scope

Publication Ethics

Indexing and Abstracting

FAQ

Peer Review Process

Journal Metrics

News

Physicochemical Properties of Iranian Rice During Storage

Document Type : Research Paper

Abstract

Three varieties of Iranian rice were evaluated in the paddy (Tarom, Khazar, Fajr) for the cooking, textural, and pasting physicochemical properties during 18 months of storage under ordinary conditions. Testing was done for were amylose, cooking time, elongation, water uptake, and solid loss. A texture analyzer and Rapid Visco Analyzer were employed to determine hardness and pasting properties. All experiments were repeated every three months for 18 months and in three replications. Amylase was determined only for the first month. Solid loss decreased significantly over the 18 month for all varieties. The hardness of the cooked rice increased for all varieties, but was only significant for Khazar. The most significant change in the pasting properties was that the peak viscosity increased initially there was decreased. There was an initial increase in breakage followed by a decrease. In Tarom and Khazar varieties, the setback initially increased and then decreased and, in Fajr, it was initially constant and then decreased.

Keywords

References
Gujral, H. S. and Kumar, R. 2003. Effect of accelerated aging on the physicochemical and textural properties of brown and milled rice. Food Eng. 59, 117- 121.
Hagenimana, A., Pu, P. and Ding, X. 2005. Study on thermal and rheological properties of native rice starches and their corresponding mixtures. Food Res. Int. 38, 257-266.
Juliano, B. O. 1985. Aging or Storage Change. In: Juliano, B. O. (Ed.) Rice Chemistry and Technology. American Association of Cereal Chemists. St. Paul. Minnesota. USA.
Luh, B. S. 1991. Rice Flour in Baking: Rice Utilization. Westport, CT: AVI.
Mariotti, M., Sielli, N., Catenacci, F., Pagani, M. A. and Lucisano, M. 2009. Retrogradation behaviour of milled and brown rice paste during aging. Cereal Sci. 49, 171-177.
Martin, M. and Fitzgerald, M. A. 2002. Protein in rice grains influence cooking properties. Cereal Sci.
36, 285-294.
Ohishi, K., Kasai, M., Shimada, A. and Hatae, K. 2007. Effect of acetic acid on the rice gelatinization and pasting properties of rice starch dyring cooking. Food Res. Int. 40, 224-231.
Ong, M. H. and Blanshard, J. M. V. 1995. Texture determinants of cooked, parboiled rice. II: Physicochemical properties and leaching behaviour of rice. Cereal Sci. 21, 261- 269.
Singh, N., Kaur, L., Sohdi, N. S. and Sekhon, K. S. 2005. Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivar. Food Chem. 89, 253-259.
Singh, N., Kaur, L., Sing Snadhu, K., Kaur, J. and Nishinari, K. 2006. Relationships between physicochemical, morphological, thermal, rheological properties of rice starches. Food Hydrocolloid. 20, 532-542.
Sirisoontaralak, P. and Noomhorm, A. 2006. Change to physicochemical properties and aroma of irradiated rice. J. Stored Prod. Res. 42, 264- 276.
Sirisoontaralak, P. and Noomhorm, A. 2007. Change in physicochemical and sensory properties of irradiated rice during storage. J. Stored Product Res. 43, 282- 289.
Sodhi, N. S., Singh, N., Arora, M. and Sing, J. 2003. Changes in physico-chemical, thermal, cooking and textural properties of rice during aging. J. Food Process. Pres. 27(5): 387-400.
Soponronnarit, S., Chiawwet, M., Prachayawarakorn, S., Tungtrakul, P. and Taechapairoj, C. 2008. Comprative study of physicochemical properties of accelerated and naturally aged rice. Food Eng. 85(2): 268- 276.
Sowbhagya, C. M. and Bhattacharya, K. R. 2001. Changes in pasting behaviour of rice during ageing. Cereal Sci. 34, 115-124.
Teo, C. H., Karim, A. A., Cheah, P. B., Norziah, M. H. and Seow, C. C. 2000. On the role of protein and starch in the aging of non-waxy rice flour. Food Chem. 69, 229- 238.
Xie, L., Cheng, N., Duan, B., Zhu, Z. and Liao, X. 2008. Impact of protein on pasting and cooking properties of waxy and non-waxy rice. Cereal Sci. 47, 372- 379.
Yang, Y. and Tao, W. Y. 2008. Effect of lactic acid fermentation on FT-IR and pasting properties of rice flour. Food Res. Int. 41, 937-940.
Yu, S. F., Ma, Y. and Sun, D. W. 2009. Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage. Cereal Sci. 50, 139-144.
Zhou, Z., Robards, K., Helliwell, S. and Blanchard, C. 2002. Ageing of stored rice: changes in chemical and physical attributes. Cereal Sci. 35, 65-78.
Zhou, Z., Robards, K., Helliwell, S. and Blanchard, C. 2003. Effect of rice storage on pasting properties of rice flour. Food Res. Int. 36, 625- 634.
Zhou, Z., Robards, K., Helliwell, S. and Blanchard, C. 2007. Effect of storage temperature on cooking behaviour of rice. Food Chem. 105, 491-497.
 
Food Engineering Research
Volume 14, Issue 2 - Serial Number 2
January 0
Pages 43-56
Files
Share
How to cite
Statistics