A quantitative study of the influence of temperature, water activity and storage atmosphere on the yellowing of paddy endosperm

Bason, M.L.; Gras, P. W.; Banks, H.J.; Esteves, Lucas Antônio Costa

doi:10.1016/s0733-5210(09)80101-x

Cited by 25 publications

(19 citation statements)

References 3 publications

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“…Thus, paddy drying among the high relative humidity and high temperature can encourage the decrease of rice whiteness. This change of whiteness is also discussed by , Phillips et al (1988) and Bason et al (1990). Moreover, the prediction results show that the average final moisture content of paddy cannot be reduced to 14% wet basis because of high relative humidity.…”

Section: Whiteness-relative Humidity Of Ambient Airmentioning

confidence: 78%

“…Many researchers have studied on physical quality in terms of yellowness or whiteness (Bason, Gras, Banks, & Esteves, 1990;Gras, Banks, Bason, & Arriola, 1989;Phillips, Widjaja, Wallbridge, & Cooke, 1988;Quitco, 1982;Soponronnarit, Srisubati, & Yoovidhya, 1998;Yap, Juiliano, & Perez, 1988). The yellowing of rice was mainly caused by either nonenzymatic reactions or enzymatic reactions.…”

Section: Introductionmentioning

confidence: 99%

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Simulation and grain quality for in-store drying of paddy

Tirawanichakul

Prachayawarakorn

Varanyanond

et al. 2004

Journal of Food Engineering

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Section: Whiteness-relative Humidity Of Ambient Airmentioning

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Simulation and grain quality for in-store drying of paddy

Tirawanichakul

Prachayawarakorn

Varanyanond

et al. 2004

Journal of Food Engineering

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“…The rice industry considers rice discoloration a serious problem and a major determinant of quality and price of milled rice (GIPSA, ). Research has found that increased grain drying temperatures and durations accelerate the Maillard reaction that has been associated with kernel discoloration (Bason et al, ; Bunyawanichakul, Walker, Sargison, & Doe, ; Inprasit & Noomhorm, ).…”

Section: Introductionmentioning

confidence: 99%

Implications of microwave drying using 915 MHz frequency on rice physicochemical properties

Smith¹,

Atungulu²,

Sadaka

et al. 2018

Cereal Chem

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Background and objectives High moisture content (MC) rough rice was dried using an industrial microwave (MW) operated at a frequency of 915 MHz, and the impacts of the drying on the rice physicochemical properties were investigated. The treatments were performed at MW power levels 5, 10, and 15 kW, treatment durations 4, 6, and 8 min and for rice at initial MC of 24% (w.b.) and bed thicknesses 5, 10, and 15 cm. Near infrared spectroscopy and a rapid visco‐analyzer were used to assess the milled rice protein content, surface lipid content (SLC), total color difference (TCD), and rice peak and final viscosities. Findings The effect of increasing MW specific energy was statistically significant for all of the responses studied. Increasing MW specific energy resulted in an increase in measured rice SLC, protein content, and final and peak viscosities. Responses increased to a maximum then decreased at specific energies over 800 kJ/kg‐grain. The opposite profile was true for TCD. The TCD decreased as a result of increasing MW specific energy to a trough at 533.33 kJ/kg‐grain then increased at specific energies over 600 kJ/kg‐grain. The effect of varying rice bed thicknesses was not statistically significant. Conclusions It is vital to select appropriate MW specific energy to maintain the rice physicochemical properties. Significance and novelty Using MW heating with a frequency at 915 MHz provides new avenues to scale up the MW heating technology for rice drying; this may allow rapid, one‐pass rice drying while maintaining important quality characteristics.

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“…The cause of yellowing has been identified as a combination of microbiological and chemical activities triggered by delaying in drying of harvested rough rice in the field and extremely humid environmental conditions that result in overheating of the grain before it is dried (Sahay and Gangopadhyay 1985;van Ruiten 1985). Factors responsible for yellowing include fungi or mold growth (Philips et al 1988(Philips et al , 1989, grain water activity, surrounding air temperature, oxygen, and carbon dioxide content (Bason et al 1990), and nonenzymatic browning reaction (Gras et al 1989). The underlying mechanism of rice yellowing, however, is yet to be uncovered.…”

mentioning

confidence: 99%

Properties and Structures of Flours and Starches from Whole, Broken, and Yellowed Rice Kernels in a Model Study

Wang

Shephard

et al. 2002

Cereal Chem

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Cereal Chem. 79(3):383-386The objective of this study was to compare the structure and properties of flours and starches from whole, broken, and yellowed rice kernels that were broken or discolored in the laboratory. Physicochemical properties including pasting, gelling, thermal properties, and X-ray diffraction patterns were determined. Structure was elucidated using high-performance sizeexclusion chromatography (HPSEC) and high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD). The yellowed rice kernels contained a slightly higher protein content and produced a significantly lower starch yield than did the whole or broken rice kernels. Flour from the yellowed rice kernels had a significantly higher pasting temperature, higher Brabender viscosities, increased damaged starch content, reduced amylose content, and increased gelatinization temperature and enthalpy compared with flours from the whole or the broken rice kernels. However, all starches showed similar pasting, gelling, thermal properties, and X-ray diffraction patterns, and no structural differences could be detected among different starches by HPSEC and HPAEC-PAD. α-Amylase may be responsible for the decreased amylopectin fraction, decreased apparent amylose content, and increased amounts of low molecular weight saccharides in the yellowed rice flour. The increased amount of reducing sugars from starch hydrolysis promoted the interaction between starch and protein. The alkaline-soluble fraction during starch isolation is presumed to contribute to the difference in pasting, gelling, and thermal properties among whole, broken, and yellowed rice flours.

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A quantitative study of the influence of temperature, water activity and storage atmosphere on the yellowing of paddy endosperm

Cited by 25 publications

References 3 publications

Simulation and grain quality for in-store drying of paddy

Simulation and grain quality for in-store drying of paddy

Implications of microwave drying using 915 MHz frequency on rice physicochemical properties

Properties and Structures of Flours and Starches from Whole, Broken, and Yellowed Rice Kernels in a Model Study

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