Aging kinetics of low amylose rice during storage at ambient and chilled temperatures

Figures & data

Figure 1. Changes of rice quality during storage: A: head rice yield; B: solid loss; C: water uptake; and D: volume expansion ratio.

Figure 2. A: Hardness; and B: adhesiveness of rice during storage at 8 and 30°C.

Figure 3. Pasting properties of rice during storage at 8 and 30°C: A: pasting temperature; B: peak viscosity; C: breakdown; and D: setback.

Figure 4. Thermal properties of rice during storage at 8 and 30°C: A: ΔH_{gelatinization} at 8°C; and B: ΔH_{gelatinization} at 30°C.

Table 1. Kinetics model parameters for changes in rice and flour properties during storage at 8 and 30°C.

Rice varieties	First-order fractional conversion kinetics model parameters						Zeroth-order kinetics model parameters
	A0	A∞	30°C		8°C		A0	30°C		8°C
			k (week^−1)	R^2	k (week^−1)	R^2		k (week^−1)	R^2	k (week^−1)	R^2
Adhesiveness (kgs)
KDML105	0.723	0.413	0.026	0.81	0.0005	0.16	0.738	-0.026	0.87	-0.002	0.16
PTT1	0.764	0.000	0.009	0.80	0.0006	0.16	0.761	-0.024	0.82	-0.002	0.13
RD45	0.784	0.504	0.030	0.87	0.0006	0.35	0.824	-0.031	0.93	-0.004	0.34
Hardness (kg)
KDML105	11.43	13.20	0.038	0.90	0.0128	0.43	11.43	0.175	0.97	0.061	0.28
PTT1	11.38	13.50	0.039	0.87	0.0193	0.90	11.39	0.213	0.94	0.101	0.85
RD45	10.54	13.00	0.032	0.95	0.0110	0.82	10.54	0.211	0.95	0.082	0.82
Pasting temperature (°C)
KDML105	74.3	84.4	0.017	0.98	0.0022	0.66	74.1	0.572	0.97	0.096	0.48
PTT1	75.6	85.4	0.031	0.95	0.0034	0.60	75.3	0.878	0.96	0.138	0.38
RD45	74.9	85.2	0.033	0.96	0.0039	0.65	75.3	0.818	0.92	0.108	0.60
Peak viscosity (cP)
KDML105	3721	2563	0.028	0.84	0.0070	0.75	3720	-0.093	0.88	-0.026	0.63
PTT1	3672	2681	0.032	0.87	0.0080	0.54	3667	-0.085	0.90	-0.025	0.49
RD45	3835	2896	0.040	0.77	0.0087	0.74	3755	-0.078	0.74	-0.019	0.73
Breakdown (cP)
KDML105	2227	53	0.028	0.92	0.0047	0.78	2120	-0.150	0.91	-0.027	0.60
PTT1	1964	378	0.040	0.86	0.0099	0.57	1824	-0.130	0.82	-0.035	0.20
RD45	2231	623	0.046	0.90	0.0097	0.57	2060	-0.139	0.85	-0.033	0.36