Changes in the chemical, physical, and sensory properties of rice according to its germination rate

Kim, Dong-Shin; Kim, Qui Woung; Kim, Hyun‐Jin; Kim, Hoon

doi:10.1016/j.foodchem.2022.133060

Cited by 16 publications

(5 citation statements)

References 39 publications

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“…Furthermore, cell membrane permeability is related to the nutrient supply of the rice embryo, so the rice cell membrane spoilage can be used to evaluate rice quality, which can be assessed by measuring conductivity [26]. The rice conductivity increased from 50 µs/(cm•g) to 73.6 µs/(cm•g) with storage time, indicating the rice quality decreased obviously (Figure 1c), which is consistent with the previous report [1]. However, the protein content is less affected by storage time, so it slightly decreased without evident difference in this study (Figure 1d).…”

Section: Rice Physicochemical Properties Variation Of Different Stora...supporting

confidence: 88%

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The Variation of Rice Quality and Relevant Starch Structure during Long-Term Storage

Pan³

et al. 2022

Agriculture

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The main substances of rice are starches, which vary their metabolism during storage. We conducted a series of tests including rice physicochemical properties, edible quality, starch content and chain length distribution along with starch structure variation to disclose the shift of rice quality by observing the changes of rice during storage. The results showed that: (1) the rice deterioration occurred as time passed, and the germination rate decreased from 70.8% to 29.4% during the storage; (2) fatty acid values increased significantly during long-term storage; (3) electrical conductivity increased as time passed; and (4) the two-year-storage rice showed significantly decreased viscosity and edible quality after sensory evaluation, decreased hardness and damaged surface area of starch granules as storage time passed. Additionally, the damaged surface area of starch granules increased with storage time. Fourier transform infrared spectroscopy (FTIR) showed that the short-range order and spiral degree of rice starch first decreased in the first year and then increased over the storage time. Furthermore, X-ray diffraction showed that the main starch of rice was A-type crystalline. Meanwhile, apparent amylose content increased from 31.00% to 33.85%, then decreased to 31.75%. The peak viscosity reduced from 2735.00 mPa·s to 2163.67 mPa·s and the disintegration value was brought down from 1377.67 mPa·s to 850.33 mPa·s. Based on the results, rice should not be stored for more than 2 years under suitable granary conditions to maintain it at a good quality.

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Section: Rice Physicochemical Properties Variation Of Different Stora...supporting

confidence: 88%

“…Rice is a staple food for half of the world's population and plays an important role in daily diet [1]. The COVID-19 pandemic and the outbreak of conflict between Russia and Ukraine had disrupted world food production and supplication, making food storage more important than before [2].…”

Section: Introductionmentioning

confidence: 99%

The Variation of Rice Quality and Relevant Starch Structure during Long-Term Storage

Pan³

et al. 2022

Agriculture

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“…The GR of rice samples is a key indicator for assessing the freshness, growth potential, and vitality of rice kernels ( 22 , 23 ). As shown in Figure 1 , an overall decreasing trend in the GR of the rice samples was observed for 9 batches.…”

Section: Resultsmentioning

confidence: 99%

Quality attributes of paddy rice during storage as affected by accumulated temperature

Han,

Chen,

Liu

et al. 2024

Front. Nutr.

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In actual storage processes of rice, environment temperatures fluctuate rather than remain constant. Accumulated temperature is the sum of temperature during the storage period. In this research, six different temperature-varied conditions with two accumulated temperatures (low intensity: 7200°C⸱d; high intensity: 9000°C⸱d) were designed to store rice for 12 months and the stored rice samples were compared in quality. Three low-accumulated temperature conditions were set as follows: No. 4–15°C for 6 months followed by 25°C; No. 5–25°C for 6 months followed by 15°C; No. 8-alternating between 15°C and 25°C every 2 months. Similarly, three high-intensity conditions, No. 6, No. 7, and No. 9, were set with a temperature change from 25°C to 35°C. Three constant temperature conditions, No. 1, No. 2, and No. 3, with storage temperature of 15, 25, and 35°C, respectively, were used as controls. Under temperature-varied conditions, rice demonstrated a decline in germination rate (GR), catalase (CAT) and peroxidase (POD) activities, and an increase in fatty acid value (FAV) as storage time increased. After storage, rice exhibited higher water absorption rate (WAR) and volume expansion rate (VER), but reduced stickiness and sensory scores for appearance, taste and overall quality. Generally, three batches at high-accumulated temperature conditions had lower GR and sensory scores, and higher FAV, WAR, and VER compared to those under low-intensity conditions. Furthermore, variations in the sequence of temperature also affected quality parameters, even at the same accumulated temperature. These findings indicate that under temperature-varied conditions, increased accumulated temperature exacerbates rice deterioration, and different temperature sequences can influence quality at a given accumulated temperature.

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“…The germination rate was determined by recording the number of sprouted kernels out of the total 100 kernels [7].…”

Section: Germination Ratementioning

confidence: 99%

Germinated VD20 rice – a local rice variety in Vietnam: Effect of process conditions

Loan,

Tat,

Minh

et al. 2024

Int J Chem Biochem Sci

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Rice is one of important staple foods, which mainly consumed by human in daily life. One of the methods which could enhance the nutritional profile as well as functional of rice is germination process. VD20 rice, a local rice from Tien Giang province (Vietnam), was used in this study. This investigation was aimed to study the effect of ratio of rice to soaking solution (1:1-1:3), pH of soaking solution (distilled water, pH = 3-5), and time of soaking (3-6 hours) on the germination rate, moisture content of grain and total polyphenol content of germinated rice. Besides that, the impact of germination conditions, including incubation time (16-22 hours) and temperature (31-37oC), on the quality of germinated rice was also elucidated. The obtained results showed the ratio of soaking water to rice is 2.5:1 for the highest polyphenol content and germination rate. The longer the soaking time, the polyphenol content gradually decreases but the germination rate gradually increases over time. Soaking solutions with a pH of 4 for 6 hours were the most apporiate conditions for soaking VD20 rice. During the germination process, temperature and incubation time significant affected the polyphenol content and germination rate. At a temperature of 37℃ for 20 hours, the polyphenol content was highest (33.85 mgGAE/100 g) and gradually decreases with incubation time, but the germination rate gradually increases. Germination process of VD20 enhance the nutrional quality of rice, which could be seen in the increasing of phenolic compounds content. However, it also affected by various factors, as know as, soaking conditions and incubation conditions, which could further study to ultilize and optimize. The obtained product also have the promising application as the nutraceutical food.

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Changes in the chemical, physical, and sensory properties of rice according to its germination rate

Cited by 16 publications

References 39 publications

The Variation of Rice Quality and Relevant Starch Structure during Long-Term Storage

The Variation of Rice Quality and Relevant Starch Structure during Long-Term Storage

Quality attributes of paddy rice during storage as affected by accumulated temperature

Germinated VD20 rice – a local rice variety in Vietnam: Effect of process conditions

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