scholarly journals Optimization of Process Paramaters of Parboiled Black Rice Using Response Surface Methodology

2019 ◽  
Vol 7 (1) ◽  
pp. 102-111 ◽  
Author(s):  
REZA WIDYASAPUTRA ◽  
ELVIRA SYAMSIR ◽  
SLAMET BUDIJANTO
Keyword(s):  
Optimum Condition ◽  
Sodium Citrate ◽  
Hydrothermal Process ◽  
Rice Starch ◽  
Rice Grain ◽  
Black Rice ◽  
Colour Difference ◽  
Preparation Time ◽  
Freeze Thaw ◽  
Cooked Rice

Black rice is well known as healthy food. Nowadays, some people try to change their diet with this rice. However, it still has a problem with long preparation time and hard texture. Parboiling is a hydrothermal process that changes rice starch from crystalline to amorphous. The parboiling process of rice consists of soaking in sodium citrate solution, high-pressure cooking, freezing-thawing and drying. The aim of this research was to find the optimum condition from three processing variables: concentration of sodium citrate (0, 2, 5 and 5%, w/v), cooking period in an autoclave (5, 10 and 15 min) and a number of freeze-thaw cycles (1, 2.5 and 4). The optimum condition was achieved with 3.8% sodium citrate concentration, 5 min cooking in an autoclave, and 3.8 freeze-thaw cycles. This optimum condition resulted in parboiled black rice with 25.84 min cooking time, 4.93 total colour difference 101.80 N hardness of cooked rice, 49.04 N chewiness of cooked rice, 5.32 kg rice grain hardness.

scholarly journals Genetic Basis Dissection for Eating and Cooking Qualities of Japonica Rice in Northeast China

Agronomy ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 423
Author(s):  
Yaolong Yang ◽  
Xin Xu ◽  
Mengchen Zhang ◽  
Qun Xu ◽  
Yue Feng ◽  
...  
Keyword(s):  
Linkage Disequilibrium ◽  
Northeast China ◽  
Genetic Basis ◽  
Pattern Analysis ◽  
Principal Component ◽  
Rice Grain ◽  
Japonica Rice ◽  
Cooked Rice ◽  
Expression Pattern Analysis ◽  
Gel Consistency

The japonica rice in Northeast China is famous because of its high quality. Eating and cooking qualities (ECQs) are the most important factors that determine cooked rice quality. However, the genetic basis of ECQ of japonica varieties in Northeast China needs further study. In this study, 200 japonica varieties that are widely distributed in Northeast China were collected to evaluate the physicochemical indices of grain ECQs. The distribution of each trait was concentrated without large variations. Correlation analysis indicated that gel consistency (GC) had a significantly negative correlation with gelatinization temperature (GT). By integrating various analyses including kinship calculation, principal component analysis (PCA), linkage disequilibrium (LD) analysis, and original parent investigation, we found that the japonica varieties in Northeast China exhibited a narrow genetic basis. An association study for grain ECQs was performed and eight quantitative trait loci (QTLs) were detected. ALK was the major locus that regulated GT and also significantly affecting GC. Through the linkage disequilibrium (LD) and expression pattern analysis, one possible candidate gene (LOC_Os02g29980) was predicted and required further research for validation. Additionally, a different allele of Wx was identified in the variety CH4126, and ALK was not fixed in these japonica varieties. These results further elucidate the genetic basis of ECQs of japonica varieties in Northeast China and provide local breeders some assistance for improving ECQs of rice grain in rice breeding.

scholarly journals Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2419
Author(s):  
Yuheng Zhai ◽  
Jiali Xing ◽  
Xiaohu Luo ◽  
Hao Zhang ◽  
Kai Yang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Loss Modulus ◽  
Rice Starch ◽  
Scanning Calorimetry ◽  
Freeze Thaw ◽  
Textural Parameter ◽  
Waxy Rice ◽  
Pasting Temperature ◽  
Starch Paste ◽  
Waxy Rice Starch

In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS significantly increased (p < 0.05), whereas its breakdown value and setback value decreased. Differential scanning calorimetry showed that the addition of PEC increased the gelatinization temperature of WRS, but decreased its gelatinization enthalpy. Rheological measurements indicated that the addition of PEC did not change the shear-thinning behavior of WRS–PEC blends, and the storage modulus and loss modulus were positively correlated with PEC content. Moreover, the textural parameter of WRS decreased with the increase in PEC content. Furthermore, the addition of PEC decreased the transmittance of starch paste, but enhanced the freeze-thaw stability of WRS to some extent. These results may contribute to the development of WRS-based food products.

scholarly journals Extraction and Characterization of Native Starch From Black and Red Rice

2020 ◽  
Vol 8 (3) ◽  
pp. 1
Author(s):  
Henrique Valentim Moura ◽  
Rennan Pereira de Gusmão ◽  
Thaisa Abrantes Souza Gusmão ◽  
Deise Souza de Castro ◽  
Raphael Lucas Jacinto Almeida ◽  
...  
Keyword(s):  
Lower Cost ◽  
Extraction Yield ◽  
Rice Starch ◽  
Sodium Metabisulfite ◽  
Red Rice ◽  
Black Rice ◽  
Alternative Source ◽  
Rice Grains ◽  
Starch Gels

The objective of the study is to extract and characterize red rice starch, a grain commonly consumed in the Northeast region of Brazil and to compare it with the starch obtained from black rice, widely spread in eastern countries. Starch was extracted by immersion of rice in sodium metabisulfite (0.2%), followed by milling, filtration, decantation and drying at 50 °C. The obtained starches were characterized by the following parameters: physicochemical, physical, rheological, textural, structural, thermal and morphological. The highest starch extraction yield was found in red rice grains (67.84%), where it obtained higher water absorption and lower apparent viscosity, firmness and gum. Both starch gels indicate the behavior of non-Newtonian fluid in the specific case of pseudoplastic crystallinity type A and with polyhedral geometry. For the thermal analysis of red rice starch, it was observed higher gelatinization temperature and lower gelatinization enthalpy. Black and red rice grains can be considered an alternative source of starch, especially red rice, which has a lower cost due to its production in the country.

scholarly journals Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch

2016 ◽  
Vol 146 ◽  
pp. 253-263 ◽  
Author(s):  
Hongyan Li ◽  
Sangeeta Prakash ◽  
Timothy M. Nicholson ◽  
Melissa A. Fitzgerald ◽  
Robert G. Gilbert
Keyword(s):  
Fine Structure ◽  
Rice Starch ◽  
Cooked Rice ◽  
Instrumental Measurement

scholarly journals Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice

Molecules ◽  
2018 ◽  
Vol 23 (11) ◽  
pp. 3047 ◽  
Author(s):  
Constantin Croitoru ◽  
Claudia Mureșan ◽  
Mihaela Turturică ◽  
Nicoleta Stănciuc ◽  
Doina Andronoiu ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Value Added ◽  
Storage Period ◽  
Rice Flour ◽  
Rice Starch ◽  
Anthocyanin Content ◽  
Gluten Free ◽  
Black Rice ◽  
Quality Properties ◽  
Total Replacement

Effects of partial (50%) and total replacement of wheat flour with black rice flour on the phytochemical, physico-chemical, sensorial, and textural properties of muffins were studied. Partial or total replacement of wheat flour with black rice flour in muffins improved their nutritional and antioxidative properties with a positive effect on microbiological and color stability during the storage period in accelerated conditions. The low gluten muffins had an anthocyanin content of 27.54 ± 2.22 mg cyanidin-3-glucoside (C3G)/100 g dry weight (DW), whereas the gluten free muffins had 46.11 ± 3.91 mg C3G/100 g DW, with significant antioxidant values. Retention of 60% and 64% for anthocyanins and 72% and 80% for antioxidant activity after baking was found. The fracturability and hardness scores increased with the addition of black rice flour, whereas firmness and chewiness increased for gluten free muffins. The confocal analysis revealed a tendency of glucidic components to aggregate, with gathers of small bunches of black rice starch granules comprising anthocyanin. The results allowed designing two new value added bakery products, low and free gluten muffins, with significant high amounts of bioactive compounds, suggesting the functional potential of black rice flour.

scholarly journals High-amylose rice: Starch molecular structural features controlling cooked rice texture and preference

2019 ◽  
Vol 219 ◽  
pp. 251-260 ◽  
Author(s):  
Keyu Tao ◽  
Wenwen Yu ◽  
Sangeeta Prakash ◽  
Robert G. Gilbert
Keyword(s):  
Structural Features ◽  
Rice Starch ◽  
Cooked Rice ◽  
High Amylose
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