Comparative Study on Evaluation Methods for Retrogradation of Cooked Rice at the Early Stage.

Ikawa, Yoshiko; Kikuchi, Chiemi; Kanehira, S.; Murakawa, Yukiko; Ijiri, Satoru

doi:10.5458/jag.49.29

Cited by 7 publications

(3 citation statements)

References 9 publications

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“…The stored rice samples were dehydrated by addition of methanol and acetone according to the method of Ikawa et al (2002), and the thermal properties were analyzed by DSC under the conditions noted above. Table I shows 1,000 kernel weight of brown rice (g), the ratio of white-core grains (%), total starch, and crude protein in milled rice grains of Japanese sake-type and cooking-type rice samples, both of which are used in sake production in Japan.…”

Section: Retrogradation Of Steamed Rice Samplesmentioning

confidence: 99%

Structural and Retrogradation Properties of Rice Endosperm Starch Affect Enzyme Digestibility of Steamed Milled‐Rice Grains Used in Sake Production

et al. 2006

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Cereal Chem. 83(2):143-151Structural and physicochemical characteristics of endosperm starch from milled rice grains of seven Japanese cultivars used in sake production were examined. Amylose content was 15.2-20.2%, numberaverage degree of polymerization (DP n ) of amylose was 900-1,400, and the ratio of short-to-long chain amylopectin was 2.7-3.5, respectively. The degree of retrogradation of purified starch stored for seven days at 4°C after gelatinization was 20-31%. The degree of retrogradation correlated negatively with the ratio of short-to-long chain amylopectin. The effect of holding time after steaming on enzyme digestibility and starch retrogradation of steamed rice grains was investigated. The longer the holding time after steaming, the greater the extent of retrogradation, and the less the degree of enzymatic digestibility. The decreased rate of enzyme digestibility correlated with amylopectin chain length distribution. Samples with short-chain amylopectin exhibited a slow decrease in enzyme digestibility. It was determined that the structure and retrogradation properties of endosperm starch in Japanese rice cultivars affect the decreasing rate of enzyme digestibility of the steamed, milled rice grains.

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Section: Retrogradation Of Steamed Rice Samplesmentioning

confidence: 99%

Structural and Retrogradation Properties of Rice Endosperm Starch Affect Enzyme Digestibility of Steamed Milled‐Rice Grains Used in Sake Production

et al. 2006

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“…Regarding the staling of cooked rice during storage, the changes in textural properties such as hardness and stickiness and the retrogradation of starch in cooked rice have been assessed (Lima and Singh, 1993;Perdon et al, 1999;Takami et al, 1998Takami et al, , 2004Yu et al, 2009). In these reports, the assessment of changes over time was conducted every 24 h. Despite the fact that cooked rice is often consumed within 24 h of storage, only a few studies have reported on the changes over time within 24 h after cooking (Otahara et al, 1995;Ikawa et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Staling of Cooked Rice by Kinetic Analysis of Texture Changes

Otahara

Sato

Kasai

2018

FSTR

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Five polished rice varieties with different amylose contents were cooked, sealed, and stored at 4℃ for 168 h. The slope of first-order plots of hardness and stickiness changed during storage; the change process was divided into two periods: the first and latter halves of the period, each with different rate constants. The rate constant of hardness increase in the first half period was greater for rice with a higher amylose content; conversely, in the latter half period, it was greater for rice with a lower amylose content. The rate constant for stickiness decrease in the latter half was greater than that in the first half, and the higher the amylose content, the larger the rate constant in both periods. By simulating a change in the stickiness-hardness ratio using kinetic parameters with texture changes, the time taken for the quality of cooked rice to deteriorate during storage was predicted.

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“…These stored rice samples ((A) (C)) were dehydrated by addition of methanol and acetone as described by Ikawa et al ., 22) and their enthalpy changes derived from the amylopectin recrystallization peak were analyzed by DSC under the conditions noted above.…”

Section: Methodsmentioning

confidence: 99%

Influence of Starch Characteristics on Digestibility of Steamed Rice Grains under Sake-making Conditions,and Rapid Estimation Methods of Digestibility by Physical Analysis

Okuda¹,

Hashizume²,

Aramaki³

et al. 2009

J. Appl. Glycosci.

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Retrogradation of starch in steamed rice grains under sake-making conditions was examined. The enthalpy change derived from retrogradation of amylopectin increased during the koji and sake mash processes. Ethanol in the sake mash accelerated retrogradation of amylopectin. Enzyme digestibility and properties of endosperm starches of 136 Japanese rice samples used for sake production were examined. A digestion test of steamed rice grains was conducted after 24 h storage at 15 C to estimate more accurately digestibility during the sake-making process. The ratio of short-to-long chain amylopectin exhibited a significant correlation with enzyme digestibility, suggesting that the structure of amylopectin may be used as a predictor of digestibility. The gelatinization temperature of brown milled rice and purified starch measured by DSC (differential scanning calorimetry) correlated well with the ratio of short-to-long chain amylopectin and with enzyme digestibility. Furthermore, the pasting temperature of milled rice as measured by RVA (Rapid Visco Analyser) correlated well with the ratio of short-to-long chain amylopectin and with enzyme digestibility. Therefore, DSC and RVA appear to be useful tools for estimating enzyme digestibility of steamed rice grains under sake-processing conditions because the measurements are done rapidly and require only small weights of brown milled rice flour samples.

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Comparative Study on Evaluation Methods for Retrogradation of Cooked Rice at the Early Stage.

Cited by 7 publications

References 9 publications

Structural and Retrogradation Properties of Rice Endosperm Starch Affect Enzyme Digestibility of Steamed Milled‐Rice Grains Used in Sake Production

Structural and Retrogradation Properties of Rice Endosperm Starch Affect Enzyme Digestibility of Steamed Milled‐Rice Grains Used in Sake Production

Evaluation of Staling of Cooked Rice by Kinetic Analysis of Texture Changes

Influence of Starch Characteristics on Digestibility of Steamed Rice Grains under Sake-making Conditions,and Rapid Estimation Methods of Digestibility by Physical Analysis

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