Characteristics of Physicochemical Properties of Chalky Grains of Japonica Rice Generated by High Temperature during Ripening

Global warming has caused devastating damage to starch biosynthesis, which has led to the increase in chalky grains of rice. This study was conducted to characterize the qualities of chalky rice grains and to develop the estimation formulae for their quality damage degree. We evaluated the chalkiness of 40 Japonica rice samples harvested in 2019, in Japan. Seven samples with a high ratio of chalky rice grains were selected and divided into two groups (whole grain and chalky grain). As a results of the various physicochemical measurements, it was shown that the surface layer hardness (H1) of cooked rice grains from chalky grains was significantly lower, and their overall hardness was significantly lower than those from the whole grains. In addition, α- and β-amylase activities, and sugar contents of the chalky rice grains were significantly higher than those of the whole rice grains. The developed estimation formula for the degree of retrogradation of H1 based on the α-amylase activities and pasting properties, showed correlation coefficients of 0.84 and 0.81 in the calibration and validation tests, respectively. This result presents the formula that could be used to estimate and to characterize the cooking properties of the rice samples ripened under high temperature.

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Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing

Foods ◽

10.3390/foods10050987 ◽

2021 ◽

Vol 10 (5) ◽

pp. 987

Author(s):

Sumiko Nakamura ◽

Junji Katsura ◽

Yasuhiro Maruyama ◽

Ken’ichi Ohtsubo

Keyword(s):

Polyacrylamide Gel Electrophoresis ◽

Sodium Dodecyl ◽

Surface Hardness ◽

Pasting Properties ◽

Assay Method ◽

Cooked Rice ◽

Cooking Properties ◽

Heating And Cooling ◽

Rice Samples ◽

Maximum Temperatures

With rice being one of the most important crops worldwide, rapid and objective quality evaluation methods based on physicochemical measurements of rice are necessary. We compared the pasting properties of various rice samples using three different heating and cooling programs (maximum temperatures were 93, 120, and 140 °C, respectively) in a newly developed high-temperature-type Rapid Visco Analyzer (RVA , RVA 4800). Furthermore, we investigated the relationship between the different pasting properties measured by the three programs, with starch microstructure measured by iodine scanning analysis, the physical properties of the cooked rice measured by a Tensipresser after 2 h at 25 °C or after 24 h at 6 °C, and prolamin ratio measured by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The consistency value (final viscosity–minimum viscosity) yielded by a new program of maintenance for 2 min at 120 °C using RVA 4800 had a higher positive correlation with retrograded surface hardness H1(R) (r = 0.92), retrograded overall hardness H2(R) (r = 0.90), and the absorbance at λmax (Aλmax) of cooked rice (r = 0.88) and resistant starch (r = 0.80) than those by the conventional program at 93 °C. We developed estimation formulae for H1(R) for various kinds of rice, of which the determination coefficient was 0.86. It led to an easy and rapid assay method for the cooking properties of the various rice samples.

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Pasting properties by near-infrared reflectance analysis of whole grain paddy rice samples

Journal of Innovative Optical Health Sciences ◽

10.1142/s1793545815500352 ◽

2015 ◽

Vol 08 (06) ◽

pp. 1550035 ◽

Cited By ~ 6

Author(s):

Pornarree Siriphollakul ◽

Sirichai Kanlayanarat ◽

Ronnarit Rittiron ◽

Jaitip Wanitchang ◽

Thongchai Suwonsichon ◽

...

Keyword(s):

Near Infrared ◽

Wavelength Region ◽

Correlation Coefficients ◽

Pasting Properties ◽

Paddy Rice ◽

Good Prediction ◽

Infrared Reflectance ◽

Near Infrared Reflectance ◽

Reflectance Analysis ◽

Rice Samples

A rapid predictive method based on near-infrared reflectance spectroscopy (NIRS) of paddy rice was developed to measure the pasting properties of rice. The paddy rice samples were scanned by a near-infrared reflectance spectrometer in the wavelength region of 1400–2400 nm and preprocessed by mathematical pretreatments prior to pasting properties analysis using a rapid visco-analyzer (RVA). The results indicated that the developed models of setback (SB), peak viscosity (PV), breakdown (BD) and consistency (CS) provided good prediction results with relatively high correlation coefficients (0.81–0.96). In addition, the validity of the calibration models was statistically tested. Standard error of prediction (SEP) and bias were small enough without any significance at 95% confidence interval. Nonetheless, this study proved that the use of NIRS for predicting pasting properties was feasible in paddy rice and could be applied in commercial trade and research.

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Controlled Release of Metformin Hydrochloride I. In vitro Release from Physical Mixture Containing Xanthan Gum as Hydrophilic Rate Retarding Polymer

Dhaka University Journal of Pharmaceutical Sciences ◽

10.3329/dujps.v4i1.200 ◽

1970 ◽

Vol 4 (1) ◽

Author(s):

Mashkura Ashrafi ◽

Jakir Ahmed Chowdhury ◽

Md Selim Reza

Keyword(s):

Controlled Release ◽

Xanthan Gum ◽

In Vitro Release ◽

Correlation Coefficients ◽

High Ratio ◽

Water Soluble ◽

Metformin Hydrochloride ◽

Model Drug ◽

Very High

Capsules of different formulations were prepared by using a hydrophilic polymer, xanthan gum and a filler Ludipress. Metformin hydrochloride, which is an anti-diabetic agent, was used as a model drug here with the aim to formulate sustained release capsules. In the first 6 formulations, metformin hydrochloride and xanthan gum were used in different ratio. Later, Ludipress was added to the formulations in a percentage of 8% to 41%. The total procedure was carried out by physical mixing of the ingredients and filling in capsule shells of size 1. As metformin hydrochloride is a highly water soluble drug, the dissolution test was done in 250 ml distilled water in a thermal shaker (Memmert) with a shaking speed of 50 rpm at 370C &plusmn 0.50C for 6 hours. After the dissolution, the data were treated with different kinetic models. The results found from the graphs and data show that the formulations follow the Higuchian release pattern as they showed correlation coefficients greater than 0.99 and the sustaining effect of the formulations was very high when the xanthan gum was used in a very high ratio with the drug. It was also investigated that the Ludipress extended the sustaining effect of the formulation to some extent. But after a certain period, Ludipress did not show any significant effect as the pores made by the xanthan gum network were already blocked. It is found here that when the metformin hydrochloride and the xanthan gum ratio was 1:1, showed a high percentage of drug release, i.e. 91.80% of drug was released after 6 hours. But With a xanthan gum and metformin hydrochloride ratio of 6:1, a very slow release of the drug was obtained. Only 66.68% of the drug was released after 6 hours. The percent loading in this case was 14%. Again, when Ludipress was used in high ratio, it was found to retard the release rate more prominently. Key words: Metformin Hydrochloride, Xanthan Gum, Controlled release capsule Dhaka Univ. J. Pharm. Sci. Vol.4(1) 2005 The full text is of this article is available at the Dhaka Univ. J. Pharm. Sci. website

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Influence of dynamic high temperature during grain filling on starch fine structure and functional properties of semi-waxy japonica rice

Journal of Cereal Science ◽

10.1016/j.jcs.2021.103319 ◽

2021 ◽

pp. 103319

Author(s):

Yajie Hu ◽

Jiantao Xue ◽

Luan Li ◽

Shuming Cong ◽

Enwei Yu ◽

...

Keyword(s):

Fine Structure ◽

High Temperature ◽

Functional Properties ◽

Grain Filling ◽

Japonica Rice

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Improving the Cooking Properties of Aged Rice Grains by Pressurization and Enzymatic Treatment.

Agricultural and Biological Chemistry ◽

10.1271/bbb1961.55.2725 ◽

1991 ◽

Vol 55 (11) ◽

pp. 2725-2731 ◽

Cited By ~ 14

Author(s):

Michiko WATANABE ◽

Eiko ARAI ◽

Kazuo HONMA ◽

Shinya FUKE

Keyword(s):

Enzymatic Treatment ◽

Rice Grains ◽

Cooking Properties

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Utilization of Kañawa (Chenopodium pallidicaule Aellen) Flour in Pasta Making

Journal of Chemistry ◽

10.1155/2019/4385045 ◽

2019 ◽

Vol 2019 ◽

pp. 1-8 ◽

Cited By ~ 1

Author(s):

Mariela C. Bustos ◽

María Isabel Ramos ◽

Gabriela T. Pérez ◽

Alberto E. León

Keyword(s):

Wheat Flour ◽

Network Formation ◽

Protein Quality ◽

Pasting Properties ◽

Content Increase ◽

Substitution Level ◽

Cooking Properties ◽

L1 And L2 ◽

Wheat Flours

Kañawa (Chenopodium pallidicaule Aellen) is an Andean crop harvested in Bolivia and Perú. Because of the characteristics and properties of kañawa seed, its flour can be used to replace partially wheat flour in pasta to increase its nutritional value. The objective of this study was to investigate the production of fiber- and protein-enriched pasta made with wheat and kañawa blends. The effect of the substitution level of wheat by kañawa flour on pasta quality was evaluated taking into account the influence of kañawa composition on starch behavior and gluten network formation. Proximal composition, thermal behavior, and pasting properties of kañawa and wheat flours were determined. Pasta was made from wheat flour (control) replacing 10, 20, and 30% of wheat by kañawa flour from L1 and L2 ecotypes. Water absorption and cooking loss were increased showing the deleterious effect of kañawa flour on pasta quality, but the L1 ecotype showed better performance in cooking properties. Kañawa pasta firmness and chewiness decreased with the kañawa content increase; however, the L1 ecotype did not modify the firmness when 10 and 20% were included in pasta. Both kañawa flours improved the nutritional quality of pasta, increasing the dietary fiber content and protein quality.

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