Degree of Milling Effects on Rice Pasting Properties

Perdon, Alicia A.; Siebenmorgen, T. J.; Mauromoustakos, A.; Griffin, V.K.; Johnson, E. R.

doi:10.1094/cchem.2001.78.2.205

Cited by 79 publications

(72 citation statements)

References 5 publications

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“…Majority of cultivars showed a decrease in FV also with N application at higher level of N application. The decreases in PV and FV with increasing N application may be due to a combination of increase in protein content as well surface lipids content as previously reported (Martin and Fitzgerald 2002;Perdon et al 2001). BDV and SBV showed positive correlation with AAC (Table 4).…”

Section: Pasting Propertiessupporting

confidence: 79%

Effect of different doses of nitrogen on protein profiling, pasting and quality attributes of rice from different cultivars

et al. 2016

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Effect of different level (60, 120 and 180 kg N/ha) of nitrogen (N) application on protein profiling, pasting and cooking quality characteristics of milled rice from different paddy cultivars was evaluated. N dose showed positive correlation with protein content and negative correlation with L*, whiteness and amylose content. N application significantly affected the protein profile, textural and pasting properties of different cultivars. All the cultivars expect PR120 and PAU201, showed an increase in the amount of accumulation of 60 kDa polypeptide with increase in N application. Accumulation of prolamines (16 and 14 kDa) and polypeptides of 38 and 35 kDa increased in all the cultivars. Size exclusion chromatography revealed decrease in low molecular weight subunits and increase in medium molecular weight subunits in all the cultivars upon N application. However, high molecular weight subunits increased in IET21214 and decreased in PR120 and PAU20 upon N application. N application resulted in increase in glutelins and decrease in peak and breakdown viscosity. PAU201 and PR120 showed lower AAC due to low accumulation of 60 kDa granule-bound starch synthase (GBSS), in response to N application. Gumminess and hardness of cooked rice increased with the increase in N dose and the increase was significant at 60 kg N/ha.

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Section: Pasting Propertiessupporting

confidence: 79%

Effect of different doses of nitrogen on protein profiling, pasting and quality attributes of rice from different cultivars

et al. 2016

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“…However, samples milled for the same duration to various milled rice temperatures were not significantly different (P >0.05) ( Table 1). This was critical in our case since degree of milling is known to significantly affect rice functional properties (Saleh and Meullenet 2007;Perdon et al 2001). Table 1 also shows the effect of rice milling to various temperatures on HRY.…”

Section: Milled Rice Quality Characteristicsmentioning

confidence: 99%

Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling

Saleh

Meullenet

2013

J Food Sci Technol

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Rice milling plays a key factor in determining rice quality and value. Therefore accurate quality assessments are critical to the rice industry. This study was undertaken to assess the effect of exposing rice to elevated temperatures during milling, on cooked rice texture and rice flour pasting properties. Two long (Cybonnett and Francis) and one medium (Jupiter) rice (oryzae sativa L.) cultivars were milled using McGill laboratory mill for 30 and 40 s after warmed up the mill before milling. Four different milling temperatures per milling duration were achieved. Cooked rice texture properties were assessed using a uniaxial compression test and rice flour pasting properties measured using a TA-2000 rheometer. Results of this study showed that exposure of rice to high temperatures during milling significantly decreased cooked rice firmness. An increase in milled rice temperature after milling from 10.0 to 13.3°C resulted in a 5.4 and 8.1 N decrease in cooked rice firmness. Although not always significant, the increase in milled rice temperature during milling resulted in an increase in cooked rice stickiness. The increase in milling temperature also showed significant increase in rice flour pasting properties. Changes in rice functional characteristics were attributed to the changes occurring to rice chemical constituents due to temperature exposure as indicated by the increase in rice protein hydrophobicity. Proteins are known to affect rice starch water holding capacity and other starch gelatinization properties.

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“…High trough indicates a tendency of the rice starch to break down during cooking; thus, trough values usually decrease with cooking (Danbaba et al 2012). Removal of bran in the milling process reduces the amylase content of rice and thereby results in less active amylase and higher trough viscosity (Perdon et al 2001).…”

Section: Resultsmentioning

confidence: 99%

“…Parboiling is a hydrothermal process consisting of soaking, heating and drying operations that modify the qualitative parameters and processing behaviour of rice (Mir & Bosco 2013). Numerous studies have shown that processing conditions affect the functionality and quality of the final rice product (Hamaker et al 1993;Perdon et al 2001). Zhou et al (2002) revealed that one of the sensitive indices of the ageing process in rice is the change in pasting properties, which is dependent on storage temperature and duration.…”

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confidence: 99%

Effects of storage and processing parameters on pasting properties of Ofada for production of boiled and mashed rice

Adekoyeni¹,

Akinoso²,

Adegoke³

et al. 2018

Czech J. Food Sci.

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Adekoyeni O.O., Akinoso R., Adegoke A.F., Fagbemi S.A. (2018): Effects of storage and processing parameters on pasting properties of Ofada for production of boiled and mashed rice. Czech J. Food Sci., 36: 239-245.This study was designed to determine the effect of storage duration and processing conditions on pasting characteristics of Ofada rice and to determine the optimum pasting parameters for the production of boiled and mashed rice. The interactions of variables (storage, soaking, parboiling and drying) were studied using response surface methodology and pasting responses (final viscosity, trough, setback viscosity, breakdown, pasting temperature and pasting time) were analysed. The coefficient of R 2 and adequate precision ranged between 0.994-0.7374 and 26.825-5.375, respectively, which indicate good fitness of the model. Parboiling temperature, drying temperature and storage duration significantly influenced the pasting properties of grain as revealed by positive coefficients in the model. The pasting requirements for boiled rice are storage of paddy for nine months, soaking for two days and 19 h, parboiling at 90.42°C and drying at 30°C, while for mashed rice storage of paddy for one month followed by soaking for five days, parboiling at 80°C and drying at 54.22°C are required.

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Degree of Milling Effects on Rice Pasting Properties

Cited by 79 publications

References 5 publications

Effect of different doses of nitrogen on protein profiling, pasting and quality attributes of rice from different cultivars

Effect of different doses of nitrogen on protein profiling, pasting and quality attributes of rice from different cultivars

Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling

Effects of storage and processing parameters on pasting properties of Ofada for production of boiled and mashed rice

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