1,426
Views
3
CrossRef citations to date
0
Altmetric
Original Articles

Pasting properties of stored rice with ascorbic acid before or after storage

, , , , &
Pages S2969-S2979 | Received 16 Apr 2017, Accepted 05 Oct 2017, Published online: 09 Jan 2018

References

  • Jaisut, D.; Prachayawarakorn, S.; Varanyanond, W.; et al. Accelerated Aging of Jasmine Brown Rice by High-Temperature Fluidization Technique[J]. Food Res. Int. 2009, 42(5–6), 674–681.
  • Soponronnarit, S.; Chiawwet, M.; Prachayawarakorn, S.; et al. Comparative Study of Physicochemical Properties of Accelerated and Naturally Aged Rice[J]. J. Food. Eng. 2008, 85(2), 268–276.
  • Gujral, H. S.; Kumar, V. Effect of Accelerated Aging on the Physicochemical and Textural Properties of Brown and Milled Rice[J]. J. Food. Eng. 2003, 59(2–3), 117–121.
  • Zhou, Z.; Robards, K.; Helliwell, S.; et al. Ageing of Stored Rice: Changes in Chemical and Physical Attributes[J]. J. Cereal Sci. 2002, 35, 65–78.
  • Sowbhagya, C. M.; Bhattacharya, K. R. Changes in Pasting Behaviour of Rice during Ageing[J]. J. Cereal Sci. 2001, 34, 115–124.
  • Sahasrabudhe, D. L.; Kibe, M. M. A Biochemical Study of the Starches from Old and New Grain of Different Varieties of Rice[J]. Indian J. Agric. Sci. 1935, 5, 12–28.
  • Emami, S.; Perera, A.; Meda, V.; et al. Effect of Microwave Treatment on Starch Digestibility and Physico-Chemical Properties of Three Barley Types[J]. Food Bioprocess Technol. 2012, 5(6), 2266–2274.
  • Li, W.; Bai, Y.; Mousaa, S. S.; et al. Effect of High Hydrostatic Pressure on Physicochemical and Structural Properties of Rice Starch[J]. Food Bioprocess Technol. 2012, 5(6), 2233–2241.
  • Tulyathan, V.; Leeharatanaluk, B. Changes in Quality of Rice (Oryza Sativa L.) CV. Khao Dawk Mali 105 during Storage[J]. J. Food Biochem. 2007, 31, 415–425.
  • Yasumatsu, K.; Moritaka, S.; Wada, S. Studies on Cereals Part V. Stale Flavor of Stored Rice[J]. Agric. Biol. Chem. 1966, 30(5), 483–486.
  • Chikubu, S. Stale Flavor of Stored Rice[J]. Japan Agric. Res. Q. 1970, 5(3), 63–68.
  • Sciarini, L. S.; Ribotta, P. D.; León, A. E.; et al. Influence of Gluten-Free Flours and Their Mixtures on Batter Properties and Bread Quality[J]. Food Bioprocess Technol. 2008, 3(4), 577–585.
  • De La Hera, E.; Martinez, M.; Oliete, B.; et al. Influence of Flour Particle Size on Quality of Gluten-Free Rice Cakes[J]. Food Bioprocess Technol. 2012, 6(9), 2280–2288.
  • Bhattacharya, K. R.;. Rice Quality: A Guide to Rice Properties and Analysis; Woodhead: Cambridge, U.K, 2011, p.20.
  • Chrastil, J.;. Protein-Starch Interactions in Rice Grains. Influence of Storage on Oryzenin and Starch[J]. J. Agric. Food Chem. 1990, 38(9), 1804–1809.
  • Chrastil, J.; Zarins, Z. M. Influence of Storage on Peptide Subunit Composition of Rice Oryzenin[J]. J. Agric. Food Chem. 1992, 40(6), 927–930.
  • Tang, S.; Hettiarachchy, N. S.; Ju, Z.; et al. Surface Hydrophobicity and Protein Cross-Linking in Rice Subjected to Varying Drying and Tempering Conditions[J]. J. Food Sci. 2002, 67(8), 2930–2933.
  • Tananuwong, K.; Malila, Y. Changes in Physicochemical Properties of Organic Hulled Rice during Storage under Different Conditions[J]. Food Chem. 2011, 125(1), 179–185.
  • Guo, Y.; Cai, W.; Tu, K.; et al. Key Proteins Causing Changes in Pasting Properties of Rice during Aging[J]. Cereal Chem. 2015, 92(4), 384–388.
  • Guo, Y.; Cai, W.; Tu, K. et al. Infrared and Raman Spectroscopic Characterization of Structural Changes in Albumin, Globulin, Glutelin, and Prolamin during Rice Aging[J]. J. Agric. Food Chem. 2013, 61(1), 185–192.
  • Giulivi, C.; Cadenas, E. The Reaction of Ascorbic Acid with Different Heme Iron Redox States of Myoglobin and Prooxidant aspects[J]. FEBS Lett. 1993, 332(3), 287–290.
  • Buettner, G. R.; Jurkiewicz, B. A. Catalytic Metals, Ascorbate and Free Radicals: Combinations to avoid[J]. Radiat. Res. 1996, 145(5), 532–541.
  • Belitz, H.-D.; Grosch, W.; Schieberle, P. Food Chemistry, 4th revised and extended; Springer: Berlin Heidelberg, 2009, 1070.
  • Carr, A.; Frei, B. Does Vitamin C Act as a Pro-Oxidant under Physiological conditions?[J]. J. Fed. Am. Societies Exp. Biol. 1999, 13(9), 1007–1024.
  • Ohno, T.; Tomatsu, M.; Toeda, K.; et al. Texture of Cooked Rice Prepared from Aged Rice and Its Improvement by Reducing Agents[J]. Biosci. Biotechnol. Biochemistry. 2007, 71(12), 2912–2920.
  • Zhou, Z.; Robards, K.; Helliwell, S.; et al. Effect of Storage Temperature on Cooking Behaviour of rice[J]. Food Chem. 2007, 105(2), 491–497.
  • Zhou, Z.; Robards, K.; Helliwell, S.; et al. Effect of Storage Temperature on Rice Thermal properties[J]. Food Res. Int. 2010, 43(3), 709–715.
  • Zhu, L.-J.; Liu, -Q.-Q.; Sang, Y.; et al. Underlying Reasons for Waxy Rice Flours Having Different Pasting Properties[J]. Food Chem. 2010, 120(1), 94–100.
  • Levine, R. L.; Garland, D.; Oliver, C. N.; et al. Determination of Carbonyl Content in Oxidatively Modified Proteins[J]. Meth. Enzymol. 1990, 186, 464–478.
  • AACC, Method 61-02. Determination of the Pasting Properties of Rice with the Rapid Visco Analyser. In In: Approved Methods of Analysis., 10th; AACC International: St. Paul, MN, 1999.
  • Likitwattanasade, T.; Hongsprabhas, P. Effect of Storage Proteins on Pasting Properties and Microstructure of Thai rice[J]. Food Res. Int. 2010, 43(5), 1402–1409.
  • Ohno, T.; Ohisa, N. Studies on Textural and Chemical Changes in Aged Rice Grains[J]. Food Sci. Technol. Res. 2005, 11(4), 385–389.
  • Tecante, A.; Doublier, J. L. Steady Flow and Viscoelastic Behavior of Crosslinked Waxy Corn starch-κ-carrageenan Pastes and Gels[J]. Carbohydr Polym. 1999, 40, 221–231.
  • Guo, Y.; Tu, K.; Pan, L.; et al. Effects of Three Reducing Agents on Pasting Properties of Stored rice[J]. Starch - Stärke. 2012, 64(3), 198–206.
  • Pearce, M. D.; Marks, B. P.; Meullenet, J. F. Effects of Postharvest Parameters on Functional Changes during Rough Rice Storage[J]. Cereal Chem. 2001, 78(3), 354–357.
  • Katekhong, W.; Charoenrein, S. In Effect of Rice Storage on Pasting Properties, Swelling and Granular Morphology of Rice Flour, The 12th Asean Food Conference, BITEC Bangna, Bangkok, Thailand, 2011; pp 607–610.
  • Zhou, Z.; Robards, K.; Helliwell, S.; et al. Effect of Rice Storage on Pasting Properties of Rice flour[J]. Food Res. Int. 2003, 36, 625–634.
  • Perdon, A. A.; Marks, B. P.; Siebenmorgen, T. J.; et al. Effects of Rough Rice Storage Conditions on the Amylograph and Cooking Properties of Medium-Grain Rice cv. Bengal[J]. . Cereal Chem. 1997, 74(6), 864–867.
  • Teo, C. H.; Karim, A. A.; Cheah, P. B.; et al. On the Roles of Protein and Starch in the Aging of Non-Waxy Rice flour[J]. Food Chem. 2000, 69, 229–236.
  • Zia, U. R.;. Storage Effects on Nutritional Quality of Commonly Consumed Cereals[J]. Food Chem. 2006, 95, 53–57.
  • Cozzolino, D.; Roumeliotis, S.; Eglinton, J. Relationships between Swelling Power, Water Solubility and Near-Infrared Spectra in Whole Grain Barley: A Feasibility Study[J]. Food Bioprocess Technol. 2012, 6(10), 2732–2738.
  • Wongsagonsup, R.; Shobsngob, S.; Oonkhanond, B.; et al. Zeta Potential (ζ) Analysis for the Determination of Protein Content in Rice Flour[J]. Starch - Stärke. 2005, 57(1), 25–31.
  • Zhou, Z.; Robards, K.; Helliwell, S.; et al. Rice Ageing.I. Effect of Changes in Protein on Starch Behaviour[J]. Starch - Stärke. 2003, 55(3–4), 162–169.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.