Studies on Textural and Chemical Changes in Aged Rice Grains

Ohno, Toshihisa; Ohisa, Naganori

doi:10.3136/fstr.11.385

Cited by 31 publications

(16 citation statements)

References 13 publications

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“…The 21 kDa and 32 kDa proteins must have included the basic subunit of glutelin and acidic subunit of glutelin respectively. 10) This electrophoresis was performed under non-reducing conditions. Consequently, the basic subunit of glutelin was detected not as 22 kDa, but as 21 kDa.…”

Section: Resultsmentioning

confidence: 99%

“…13) We have reported that the texture of cooked rice prepared from aged rice was improved by the addition of sodium sulfite to the cooking water. 10) We assumed that the textural changes in aged rice were in part attributable to the oxidation of proteins, but this assumption must be tested. In addition, the mechanism of the improvement due to reducing agents remains unknown.…”

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confidence: 99%

“…9,10) A reducing agent, dithiothreitol (DTT), influences the texture of cooked rice and the gelatinization properties of rice flour. 11,12) In addition, acetic acid produces a textural change through the dissolution of proteins.…”

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confidence: 99%

“…10) Then the mixtures were centrifuged, and the resulting supernatants were subjected to electrophoresis by the method described above. Coomassie G250 stain (Bio-Rad Laboratories) was used as the staining reagent.…”

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confidence: 99%

“…Unwashed 10 g samples of polished rice were soaked in 16 ml of distilled water for 1 h in an aluminum cup covered with aluminum foil, and then cooked as described in our previous paper. 10) The hardness and stickiness of the individual cooked rice grains were then measured using 90% deformation with a compression tester (Tensipresser TTP-50BX2; Taketomo Electric, Tokyo). 14) The most important parameter, the stickiness/hardness (S/H) ratio, was calculated.…”

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Texture of Cooked Rice Prepared from Aged Rice and Its Improvement by Reducing Agents

Ohno

Tomatsu

Toeda

et al. 2007

Bioscience, Biotechnology, and Biochemistry

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The textures of cooked rice prepared from aged rice grains and their improvement by reducing agents were investigated. For aged rice that was stored for 5 months without air by the operation of a vacuum packing machine, the stickiness/hardness ratio of cooked rice was as low as that of aged rice stored in air. The results of electrophoresis showed that oxidation of proteins in the former was advanced to the same degree as in the latter. The stickiness/hardness ratios of the aged rice were increased by the addition of sodium sulfite, cysteine, and dithiothreitol to the cooking water. Sodium sulfite, cysteine, and dithiothreitol cleave disulfide bonds to sulfhydryl groups. Therefore, cleaving disulfide bonds to sulfhydryl groups improved the texture. The addition of them to the cooking water also increased the extractable solids at the time of heating. Hence cleaving disulfide bonds to sulfhydryl groups must increase extractable solids. Consequently, the gelatinized paste layer thickened and the thick paste layer softened the cooked rice.

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Section: Resultsmentioning

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confidence: 99%

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confidence: 99%

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Texture of Cooked Rice Prepared from Aged Rice and Its Improvement by Reducing Agents

Ohno

Tomatsu

Toeda

et al. 2007

Bioscience, Biotechnology, and Biochemistry

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Physicochemical and functional properties of medium‐sized broken rice kernels and their potential in instant rice production

Bruce¹,

Atungulu²,

Sadaka

2020

Cereal Chem

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Background and objectives: Medium-sized broken rice (brokens) is the most abundant fraction of brokens from the rice milling process. This research seeks to determine the physicochemical and functional properties of medium-sized broken rice, their potential in instant rice production, and effects of aging on the properties. Medium-sized brokens from rough rice (XL753) dried at three different drying temperatures (25, 45, and 60°C) were stored for 6 months at 0 and 25°C representing nonaged and aged samples, respectively. Instant rice was produced by cooking and drying the brokens after storage. The physicochemical and functional properties of raw (noninstantized) and instantized rice from the brokens were determined. Findings: Rice aging had significant impacts on pasting properties of raw mediumsized brokens. Aged samples had consistently higher trough viscosity, final viscosity, setback viscosity, and pasting temperature than nonaged samples across all drying temperatures. Aging status had a significant impact on whiteness index and oil absorption capacity of brokens. There was no significant effect of aging on protein content, bulk density, water absorption capacity, and emulsification capacity of raw brokens. Rehydrated instant nonaged medium-sized brokens were harder, more adhesive, cohesive, gummy, chewy, and resilient than rehydrated instant aged samples. The textural profile of rehydrated instant aged broken rice is consistent with the textural properties of cooked rice reported in the literature by other researchers, indicating the feasibility of instant rice production from brokens. Conclusions: The use of brokens for the production of instant rice is feasible and can reduce the cost of raw materials and improve upon cooked rice sensory characteristic. It is recommended that consumer sensory studies be conducted to determine product acceptability. Significance and novelty: The study provides information on the enhancement of the value of broken rice as a commodity by accessing novel applications. It also provides science-based information on the characteristics of medium-sized broken rice, which is useful in new product development. K E Y W O R D Sbroken rice, functional properties, instant rice, physicochemical properties, rice aging, size fractionation 682 | BRUCE Et al.

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The Effect of Acid Treatment and Freeze-Thaw Cycle on Textural Properties and Microstructure of Cooked Aged Rice

Trithavisup

Charoenrein

2018

Starch - Stärke

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This research aims to improve frozen cooked aged rice's textural properties using lime juice, citric acid, and ascorbic acid solutions. Aged (12 months) rice is cooked and freeze‐thawed up to 3 cycles. Cooked fresh rice (0.7 months) is used as a reference. Addition of acid significantly decreases hardness but significantly increases stickiness for freeze‐thawed, cooked, aged rice (p ≤ 0.05). Scanning electron micrographs show a rough surface on cooked rice after repeated freeze‐thaw cycles, especially for cooked aged rice. However, the microstructure of acid treated cooked aged rice has a smoother surface than untreated. These results correlate with decreased starch retrogradation in acid treated cooked aged rice. Gel electrophoresis shows disulfide bond formation in aged rice protein which restricted granular swelling and gelatinization. Addition of acid did not cleave aged rice protein's disulfide bonds but reduces protein content. These results demonstrate addition of acid improves frozen cooked aged rice's texture.

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Studies on Textural and Chemical Changes in Aged Rice Grains

Cited by 31 publications

References 13 publications

Texture of Cooked Rice Prepared from Aged Rice and Its Improvement by Reducing Agents

Texture of Cooked Rice Prepared from Aged Rice and Its Improvement by Reducing Agents

Physicochemical and functional properties of medium‐sized broken rice kernels and their potential in instant rice production

The Effect of Acid Treatment and Freeze-Thaw Cycle on Textural Properties and Microstructure of Cooked Aged Rice

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