Starch Retrogradation and Texture of Cooked Milled Rice During Storage

Perdon, Alicia A.; Siebenmorgen, T. J.; Buescher, R. W.; Gbur, Edward E.

doi:10.1111/j.1365-2621.1999.tb15921.x

Cited by 112 publications

(67 citation statements)

References 16 publications

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“…On the other hand, storage temperature and time also have significant effects on the retrogradation of starchy foods. Starch retrogradation enthalpy of rice starchy foods increased during chill or frozen storage (Perdon et al 1999;Ji et al 2007;Yu, et al 2010a, b), and retrogradation enthalpy of bread increased during frozen storage (Bárcenas et al 2003;Ribotta et al 2003). Based on the literatures cited above, freezing and storage have significant effects on retrogradation of starchy foods.…”

Section: Introductionmentioning

confidence: 87%

“…Based on the literatures cited above, freezing and storage have significant effects on retrogradation of starchy foods. However, although the effects of storage temperatures and time (Perdon et al 1999;Ji et al 2007), cooling and freezing rates (Ma and Sun 2009;Yu et al 2010a, b) on retrogradation of rice starch-based foods have been studied, less is known about the effects of low temperature or ultra-low temperature freezing on rice amylopectin retrogradation. Therefore, the objective of the current study was to examine the impacts of low temperature and ultra-low temperature freezing on rice amylopectin retrogradation during storage.…”

Section: Introductionmentioning

confidence: 98%

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Impacts of Low and Ultra-Low Temperature Freezing on Retrogradation Properties of Rice Amylopectin During Storage

Zheng

et al. 2011

Food Bioprocess Technol

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Amylopectin retrogradation is a serious problem in starch-based ready meals. In the current research, rice amylopectin was frozen by low temperature (−20, −30, and −60°C) and ultra-low temperature (−100°C), and then stored at 4°C for 21 days or at −18°C for up to 5 months to evaluate the retrogradation properties. Amylopectin retrogradation enthalpy of rice was determined by a differential scanning calorimetry. The results showed that low temperature and ultra-low temperature freezing can effectively retard amylopectin retrogradation during the freezing process and during frozen storage (−18°C) for at least 5 months. However, rice amylopectin still retrograded after the freezing process during chill storage at 4°C. The methods of low and ultra-low temperature freezing combined with frozen storage might be potentially very useful for food industry to produce high quality starch-based ready to eat meals.

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Section: Introductionmentioning

confidence: 87%

Section: Introductionmentioning

confidence: 98%

Impacts of Low and Ultra-Low Temperature Freezing on Retrogradation Properties of Rice Amylopectin During Storage

Zheng

et al. 2011

Food Bioprocess Technol

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“…The retrogradation of the steam-gelatinized rice grain was also initiated by the disruption of hydrogen bonds between water and starch molecules, followed by the adhesion of starch molecules with subsequent exclusion of water molecules between the starch strands; these water molecules remained captured in the grain. Starch retrogradation has been reported to result in an increased hardness of cooked rice during storage (Perdon et al, 1999;Yu et al, 2009). The degree of retrogradation, expressed as the change in firmness, of cooked non-waxy rice grain was inversely related to moisture content between 60.5 and 65.9% (Kim et al, 1996).…”

Section: Textural Properties Of Gelatinized and Retrograded Rice Grainmentioning

confidence: 99%

Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation

Jung

Lee

et al. 2016

Food Sci. Technol

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The aggregation of water molecules inside heat-gelatinized rice grain due to retrogradation of the grain was investigated by textural change and scanning electron microscopy (SEM) analysis of cooked grains after storage at 11 °C in a sealed package. Relaxation tests using a disc-type tip showed an increase in hardness (strength) of the cooked grain as the degree of retrogradation increased with increasing storage time, measured by the α-amylase-iodine method. SEM analysis of the vacuum-dried cooked rice grain showed a gradual increase in crevices, which further developed into holes at the center of the granule with increasing storage time. The results suggest that the disruption of hydrogen bonds between water and starch molecules is the first step for the retrogradation of gelatinized rice grain stored in a hermetic environment to avoid drying, resulting in its increased hardness, followed by the aggregation of starch molecules with subsequent water extrusion.Keywords: rice grain; starch; gelatinization; retrogradation; texture; structure.Practical Application: Retrogradation of gelatinized rice grain resulted in the loss of sensorial taste during storage.

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“…(2001) A retrogradação é considerada o parâmetro mais tradicional da análise viscoamilográfica, com tendência a aumentar no arroz armazenado (PERDON et al, 1999;SOWBHAGYA;BHATTACHARYA, 2001). Os resultados descritos na Figura 3 demonstram este comportamento, com aumento progressivo nos valores de retrogradação no decorrer do período de armazenamento, principalmente em maiores temperaturas e, de maneira mais expressiva, para as variedades com maior teor de amilose.…”

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Composição química e alterações estruturais do arroz irrigado durante o armazenamento

et al. 2013

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ResumoO efeito do tempo de armazenamento em diferentes temperaturas (0,5; 20 e 35°C) foi avaliado sobre a composição química, capacidade de elongação e propriedades viscoamilográficas de três variedades de arroz irrigado (BR-IRGA 410, IRGA 416 e IRGA 417), durante 180 dias. As alterações nos componentes dos grãos polidos foram significativas (P<0,05) para o teor de matéria mineral, compostos fenólicos, amilose e amido resistente, com incrementos nos valores encontrados, principalmente em maiores períodos e temperaturas de armazenamento. As variáveis do experimento (variedade do arroz irrigado, tempo e temperatura do armazenamento) influenciaram significativamente (P<0,01) nos parâmetros de elongação dos grãos, com aumentos expressivos durante o armazenamento a 35°C e nas propriedades viscoamilográficas, ou seja, observou-se maior viscosidade, resistência à quebra e retrogradação para as amostras com maior teor de amilose e mantidas a 35°C durante o armazenamento. As alterações nos componentes dos grãos, quando significativas (P<0,05), foram bastante discretas e não diretamente relacionadas às significativas alterações (P<0,01) de elongação e viscosidade. A temperatura se mostrou uma variável de grande influência no processo de envelhecimento do arroz, sugerindo a possibilidade do armazenamento deste cereal em maiores temperaturas para conferir qualidade culinária em menor tempo de armazenamento. Palavras-chave: Envelhecimento, lipídios, amilose, elongação, viscosidade AbstractThe effect storage time at different temperatures (0.5, 20 and 35 °C) was periodically evaluated in regard to the chemical composition, elongation capacity and viscoamylographic properties of three irrigated rice varieties (BR-IRGA 410, IRGA 416 and IRGA 417) during 180 days. The alterations in the components of the polished grains were significant (P < 0.05) for the content of ash, phenolic compounds, amylose and resistant starch, with increments in the found values, mainly after longer periods and at higher storage temperatures. The experiment variables (irrigated rice variety, temperature and storage time) in the elongation parameters of the grains influenced significantly (P < 0.01), with expressive increases during the storage at 35 °C and the viscoamylographic properties, in other words, observed greater viscosity, resistance to breakdown and setback for the samples with higher content of amylose stored during storage at 35 °C. The alterations in the components of the grains, when significant (P < 0.05), were quite discreet and do not direct related to the significant alterations (P <

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Starch Retrogradation and Texture of Cooked Milled Rice During Storage

Cited by 112 publications

References 16 publications

Impacts of Low and Ultra-Low Temperature Freezing on Retrogradation Properties of Rice Amylopectin During Storage

Impacts of Low and Ultra-Low Temperature Freezing on Retrogradation Properties of Rice Amylopectin During Storage

Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation

Composição química e alterações estruturais do arroz irrigado durante o armazenamento

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