Cooking quality properties and free and bound phenolics content of brown, black, and red rice grains stored at different temperatures for six months

Ziegler, Valmor; Ferreira, Cristiano Dietrich; Hoffmann, Jéssica Fernanda; Chaves, Fábio Clasen; Vanier, Nathan Levien; Oliveira, Maurício de; Elias, M. C.

doi:10.1016/j.foodchem.2017.09.077

Cited by 71 publications

(46 citation statements)

References 37 publications

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“…In these experiments, it was suggested that this set of reactions are favored under inadequate storage conditions, which damage the nutritional value and cooking properties of the grains. Other studies, evaluating different conditions of humidity and temperature, have shown the harmful effects on the quality of grains stored at high temperatures and moisture, as verified by Ziegler, Ferreira, Hoffmann, Oliveira, and Elias () in soybean; Ferreira et al () and () in black bean; and Ziegler, Ferreira, Hoffmann, Chaves, et al (), and Ziegler et al () in rice with different pericarp colors.…”

Section: Introductionmentioning

confidence: 75%

“…The storage of beans is a necessary step to meet the demand of these grains during the off‐season period. However, inadequate control of factors affecting grain quality at this postharvest stage impairs the nutritional quality and technological and sensory properties of the grains, thus, reducing the commercial value (Ferreira et al, , ; Siqueira et al, ; Tulyathan & Leeharatanaluk, ; Ziegler, Ferreira, Hoffmann, Chaves, et al, ). Among the factors that affect grain quality during the storage period are moisture and grain temperature, temperature and relative humidity of the air in the storage environment, quality of the grains shortly after harvesting, and presence of insects (Nasar‐Abbas et al, ; Njoroge et al, ; Pohndorf, Meneghetti, Paiva, Oliveira, & Elias, ; Rani, Chelladurai, Jayas, White, & Kavitha‐Abirami, ; Strelec, Šarkanj, Mrša, & Ugarcic‐Hardi, ).…”

Section: Introductionmentioning

confidence: 99%

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Effects of refrigeration on biochemical, digestibility, and technological parameters of carioca beans during storage

Demito¹,

Ziegler

Goebel³

et al. 2019

J Food Biochem

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The objective of this study was to evaluate the effects of grain moisture, temperature, and storage time on biochemical, digestibility, and technological parameters of carioca beans. The grains were stored at 16.7% and 13.8% of moisture at 12, 20, 28, and 36°C for 240 days. It was observed that a reduction in the storage temperature maintained the germination and vigor of the grains. The temperature of 36°C causes between 3.81% and 4.52% reduction in weight of a thousand grains and significant darkening. Carioca beans stored at 36°C exhibited hard‐to‐cook (HTC) defect at 80 days and increases in hardness after 240 days. The best digestibility indexes of carioca beans were obtained with refrigerated storage. The refrigerated storage (12°C) provides the best preservability of the grains throughout the storage, verified by the parameters biochemical, digestibility, and technological parameters. Practical applications Carioca beans are among the most consumed beans in Brazil and their quality for consumption is directly influenced by storage conditions that alter color, nutritional value, bioactive, and cooking properties. Thus, this study seeks to present a practical and viable solution for stockist of bean grains, so that they can store these grains for long periods, maintaining the quality standards for commercialization. In addition, this technology allows the stockist to identify the best time for commercialization of the carioca beans, which has high added value.

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Section: Introductionmentioning

confidence: 75%

Section: Introductionmentioning

confidence: 99%

Effects of refrigeration on biochemical, digestibility, and technological parameters of carioca beans during storage

Demito¹,

Ziegler

Goebel³

et al. 2019

J Food Biochem

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“…The response surfaces showed a tendency of longer cooking time of the dried grains at intermediate grain bed depths (near to 10 mm), caused by the quadratic effect of this variable (Figure 6a). The increase in cooking time can be associated with an amylose–amylose, amylose–amylopectin, and starch–protein interactions that hamper the rice water absorption (Ziegler et al, ). No variation in cooking time as a function of the drying temperature was observed (Figure 6a).…”

Section: Resultsmentioning

confidence: 99%

Infrared radiation drying of parboiled rice: Influence of temperature and grain bed depth in quality aspects

Timm

Lang

Ferreira

et al. 2020

J Food Process Engineering

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The main objective of this study was to optimize the infrared radiation (IR) drying of parboiled rice on the temperatures of 70, 100, and 130°C and grain bed depth of 5, 10, and 15 mm. The effects of the temperature and grain bed depth on drying kinetics, head rice yield (HRY), milling and color parameters, and cooking properties were evaluated using response surface methodology. The drying temperature and bed depth presented a significant effect on HRY, whiteness, transparency, milling degree, L*, C*, relative crystallinity, cooking time, leached amylose, solubilized protein, and hardness. The longer exposure times to IR resulted in grains with an increase in the intensity of endosperm fissures and lower HRY. There is a tendency that the best condition to dry parboiled rice with IR is at higher temperatures and lower grain bed depth. Practical applications The present study optimized infrared radiation drying of parboiled rice as a function of the drying temperature and grain bed depth. The results provide scientific support on making decision during industrial rice processes. Severe infrared radiation drying conditions can reduce the HRY, increase cooking time, and intensify undesired sensory attributes.

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“…Changes in storage conditions could also influence rice cooking quality (Table and Figure ). A significantly longer cooking time for red (Finocchiaro et al., ) and brown rice (Ziegler et al., ), and a reduction in cooking time for black rice (Ziegler et al., ) after six months of storage were found. The increase in cooking time of stored rice is a result of interactions among components such as amylose–amylose, amylose–amylopectin, and starch–protein that hamper the water absorption ability of rice grains and subsequently increase the time required for starch gelatinization (Ziegler et al., ).…”

Section: Effects Of Storage On Rice Grain Qualitymentioning

confidence: 97%

“…Interestingly, the variations in hardness were different for cooked colored rice under different storage conditions (Table ). For brown rice, the hardness was slightly increased dependent on storage temperature, while it remained unchanged throughout the storage period for black and red rice (Ziegler et al., ). The cohesiveness of cooked rice stored at greater temperature also increased compared to storage at lower temperature, which may be associated with the increase in resistance to the hydrothermal disruption of starch granules and the content of insoluble material (Park et al., ).…”

Section: Effects Of Storage On Rice Grain Qualitymentioning

confidence: 99%

Impact of Postharvest Operations on Rice Grain Quality: A Review

Tong

Gao

Luo

et al. 2019

Comp Rev Food Sci Food Safe

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Postharvest operations, such as drying, storage, and milling, have been used to ameliorate the aging of rice grains and to achieve and maintain desirable rice grain quality, and thus play a key role in determining rice commercial quality and value. This review summarizes publications from the past decade and outlines the evidence supporting attribution of grain quality changes induced by postharvest processes to changes in the physical properties and chemical composition of the rice grain (starch, protein, lipids, and antioxidants). Rice drying mainly affects rice milling quality as rice kernel fissuring that may occur during drying leads to head rice yield reduction. Rice grain aging occurring during storage is inevitable and responsible for the changes in rice appearance, milling, eating, cooking, and nutritional quality. As milling significantly changes the chemical composition of rice by removing protein‐ and lipid‐rich bran layers, milling can alter the aging process of rice and also affect rice appearance, eating, and sensory quality, but mainly affects the nutritional quality. Therefore, drying methods, storage conditions, and milling methods warrant further research to achieve and maintain the desired rice grain quality. This review may contribute to better understanding of the impacts of postharvest processes on rice grain quality, and provide insights into potential improvements in these practices for rice production and utilization in the whole rice industry.

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Cooking quality properties and free and bound phenolics content of brown, black, and red rice grains stored at different temperatures for six months

Cited by 71 publications

References 37 publications

Effects of refrigeration on biochemical, digestibility, and technological parameters of carioca beans during storage

Effects of refrigeration on biochemical, digestibility, and technological parameters of carioca beans during storage

Infrared radiation drying of parboiled rice: Influence of temperature and grain bed depth in quality aspects

Impact of Postharvest Operations on Rice Grain Quality: A Review

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