Effect of moisture content and drying method on the amylose content of rice

Janaun, Jidon; Kong, Vouchsim; Toyu, C G; Kamin, N H; Wolyna, P; Lee, Jau Shya

doi:10.1088/1755-1315/36/1/012064

Cited by 6 publications

(5 citation statements)

References 6 publications

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“…Although they did not explain the mechanism of the decrease, they concluded that drying methods (temperature) but not the varieties of rice affected the amylose contents in dried paddy rice. Janaun et al () reported rapid increases in amylose content with increasing drying temperature of rough rice. Chinnaswamy and Hanna () also reported that amylopectins degrade more rapidly upon high‐temperature treatments (80–200°C) in extrusion of starch.…”

Section: Resultsmentioning

confidence: 99%

Impacts of size fractionation, commingling, and drying temperature on physical and pasting properties of broken rice kernels

Bruce¹,

Atungulu²,

Sadaka

2019

Cereal Chem

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Background and objectives Inconsistencies in rice flour produced from broken rice (brokens) may be due to differences in size, composition, and processing methods of the brokens. This study sought to investigate the effect of size fractionation, drying temperature, and commingling practices on the physical and pasting properties of broken rice. Broken rice was generated from rice (cultivar XP753) dried at 25, 45, and 60°C. The brokens were classified into large, medium, and small sizes using US sieve size 10 (2.00 mm), 12 (1.68 mm), and 20 (0.84 mm), respectively. Commingling of the brokens based on size was done. Physical and pasting properties of broken rice flour were analyzed. Findings Drying temperature and size of brokens had significant impacts on protein content, starch damage content, bulk density, peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and peak time of brokens. Comingled samples were not significantly different from at least one of the individual constituents of the comingled flour for most of the properties measured. Developed models predicted large brokens obtained from drying at 60°C as the most suitable for products requiring high peak and final viscosities and short peak time. Small brokens obtained from drying at 60°C were predicted as the most suitable for high protein and low starch damage products. The impact of size, drying temperature, and commingling on the physical and pasting properties of brokens may be due to variations in rice composition across the length of the rice kernel, variations in kernel thickness, differences in degrees of milling of different parts of the rice kernel, modifications in the starch structure during drying, and differences in protein content and functionality of the brokens. Conclusions Drying temperature and size fractionation of brokens are important in maintaining consistency in the cooking properties of broken rice and resulting products. Significance and novelty Size fractionation of brokens and control of drying temperature provides the opportunity to better understand the functionality of brokens, control commingling practices, direct brokens to the right end‐use processes, and maximize the potential of this by‐product in producing premium products.

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Section: Resultsmentioning

confidence: 99%

Impacts of size fractionation, commingling, and drying temperature on physical and pasting properties of broken rice kernels

Bruce¹,

Atungulu²,

Sadaka

2019

Cereal Chem

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“…Sedangkan persyaratan khusus beras berdasarkan pada komponen mutu adalah presetasi dari kadar air, derajat sosoh, butir kepala, butir patah, butir menir, butir merah, butir kuning/rusak, butir mengapur, benda asing dan butir gabah. Kualitas/mutu beras ditentukan oleh dua karakteristik yaitu karakteristik fisik dan kimia (Janaun et al, 2016).…”

Section: Pendahuluanunclassified

Pengamatan Awal Sifat Fisik Dan Mutu Beras Organik Hasil Lahan Di Pinrang Sulawesi Selatan

Hasanuddin,

Syarifuddin,

Tang

et al. 2022

JASATHP

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Pengamatan awal dilakukan terhadap sifat fisik dan mutu beras organik hasil lahan di Pinrang Sulawesi Selatan bertujuan untuk mengetahui sejauh mana sifat fisik serta mutu beras organik yang telah dihasilkan. Penellitian dilakukan dengan mengamati dan mengukur langsung sampel beras organik. Pengukuran mutu dilakukan dengan analisis kadar air sampel, identifikasi beras kepala, butir patah, butir menir, butir merah, butir kuning/rusak, butir mengapur, benda asing dan butir gabah. Hasil pengamatan sifat fisik menunjukkan bahwa pengamatan sifat fisik beras organik sama halnya dengan sifat fisik serealia pada umumnya sedangkan mutu beras organik yang dihitung belum termasuk tingkatan mutu berdasarkan SNI 6128:2015. Namun, pengamatan ini belum melakukan peninjauan terhadap cemaran logam sesuai SNI sistem pertanian organik SNI 6729:2016.

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Section: Pendahuluanunclassified

Research is titled Overview of rice quality in Panca Rijang District, Sidenreng Rappang Regency

Salfiana¹

2021

JASATHP

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Research is titled Overview of rice quality in Panca Rijang District, Sidenreng Rappang Regency. The research aims to measure or identify quantitatively the quality of rice in the District of Panca Rijang. Sampeling is obtained from a mobile car grinder, by taking a different sample from rice. The research was carried out by analyzing the water content of the sample, identification of head rice, broken grains, granular grains, red grains, yellow / damaged grains, calcifying grains, foreign objects and grain grains. The results showed that the five rice samples in Panca Rijang District, 80% met the requirements of the SNI 6128: 2015 quality class and 20% did not include the quality classes in accordance with the SNI SNI 6128: 2015. This shows that the quality of rice in Sidenreng Rappang Regency still needs to be improved, as well as maintaining the quality of rice that is in accordance with applicable quality standards.

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Effect of moisture content and drying method on the amylose content of rice

Cited by 6 publications

References 6 publications

Impacts of size fractionation, commingling, and drying temperature on physical and pasting properties of broken rice kernels

Impacts of size fractionation, commingling, and drying temperature on physical and pasting properties of broken rice kernels

Pengamatan Awal Sifat Fisik Dan Mutu Beras Organik Hasil Lahan Di Pinrang Sulawesi Selatan

Research is titled Overview of rice quality in Panca Rijang District, Sidenreng Rappang Regency

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