Fatty acid composition of three rice varieties following storage

Journal of Cereal Science

Volumn 37, Issue 3, 2003, Pages 327-335

  Zhou, Zhongkai ^a   Blanchard, Chris ^a   Helliwell, Stuart ^a   Robards, Kevin ^a  

^a CHARLES STURT UNIVERSITY   (Australia)

Author keywords

Fatty acid; Free fatty acid; Lipids; Rice; Storage

Indexed keywords

EID: 0037401903     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.2002.0502     Document Type: Article

References (32)

1. Nishiba, Y., Sato, T. and Suda, I. Convenient method to determine free fatty acid of rice using thin-layer chromatography and flame-ionization detection system. Cereal Chemistry 77 (2000) 223-229.
2. Morrison, W.R. Lipids in cereal starches: a review. Journal of Cereal Science 8 (1988) 1-15.
3. Kitahara, K., Suganuma, T. and Nagahama, T. Bound free fatty acids in glucoamylase-digested starches of corn and sweet potato. Cereal Chemistry 71 (1994) 439-443.
4. Areas, J.A.G. Extrusion of food proteins. Critical Reviews in Food Science and Nutrition 32 (1992) 365-392.
5. Ho, C. and Izzo, M.T. Lipid-protein and lipid-carbohydrate interactions during extrusion. In 'Food Extrusion Science and Technology', (J.L. Kokini, C.T. Ho and M.V. Karwe, eds), Rutgers University, New Brunswick, NJ. (1992) pp 415-425.
6. Eliasson, A.-C. and Gudmundsson, M. Starch: physicochemical and functional aspects. In 'Carbohydrates in Food', (A.-C. Eliasson, ed.), Marcel Dekker, New York, U.S.A. (1996) pp 431-503.
7. Desrumaux, A., Bouvier, J.M. and Burri, J. Effect of free fatty acids addition on corn grits extrusion cooking. Cereal Chemistry 76 (1999) 699-704.
8. Piggott, J.R., Morrison, W.R. and Clyne. J. Changes in lipids and in sensory attributes on storage of rice milled to different degrees. International Journal of Food Science and Technology 26 (1991) 615-628.
9. Aibara, S., Ismail, I. A., Yamashita, H., Sekiyama, F. and Morita, Y. Changes in rice bran lipids and free amino acids during storage. Agricultural and Biological Chemistry 50 (1986) 665-673.
10. Takano, K. Studies on the mechanism of lipid-hydrolysing in rice bran. Journal of the Japanese Society for Food Science and Technology 36 (1989) 519-524.
11. Ohta, H., Aibara, S., Yamashita, H., Sekiyama, F. and Morita, Y. Post-harvest drying of fresh rice grain and its effects on deterioration of lipids during storage. Agricultural and Biological Chemistry 54 (1990) 1157-1164.
12. Hamilton, R.J. The chemistry of rancidity in foods. In 'Rancidity in Foods', (J.C. Allen and R.J. Hamilton, eds), Applied Science Publishers, London (1983) pp 12-13.
13. Tsugita, T., Ohta, T. and Kato, H. Cooking flavour and texture of rice stored under different conditions. Agricultural and Biological Chemistry 47 (1983) 543-549.
14. Rajendra Kumar, K. and Zakiuddin Ali, S. Properties of rice starch from paddy stored in cold and room temperature. Starch/Stärke 43 (1991) 165-168.
15. Coxon, D.T. and Wright, D.J. Analysis of pea lipid content by gas chromatographic and microgravimetric methods. Genotype variation in lipid content and fatty acid composition. Journal of the Science of Food and Agriculture 36 (1985) 847-856.
16. American Oil Chemists' Society, Official Methods and Recommended Practices of the American Oil Chemists' Society, updated 1991, Method Ce 2-66.
17. Berezin, O.Yu., Tur'yan, Ya.I., Kuselman, I. and Shenhar, A. Rapid and complete extraction of free fatty acids from oilseeds for acid value determination. Journal of the American Oil Chemists' Society, 73 (1996) 1707-1711.
18. Zhou, Z.K., Robards, K., Helliwell, S. and Blanchard, C. Effect of ageing on rice pasting properties. Journal of Cereal Science (2002), submitted for publication.
19. Inkpen, J.A. and Quackenbush, F.W. Extractable and bound fatty, acids in wheat and wheat products. Cereal Chemistry 46 (1969) 580-587.
20. Takahashi, S. and Seib, P.A. Paste and gel properties of prime corn and wheat starches with and without native lipids. Cereal Chemistry 65 (1988) 474-483.
21. Begum, M. and Bhattacharya, R. Fat contents in raw and cooked Assam rice varieties. Journal of Food Science and Technology - Mysore 37 (2000) 58-60.
22. Singh, S., Dhaliwal, Y.S., Nagi, H.P.S. and Kalia, M. Quality characteristics of six rice varieties of Himachal Pradesh. Journal of Food Science and Technology - Mysore 35 (1998) 74-78.
23. Juliano, B.O. Polysaccharides, proteins, and lipids of rice. In 'Rice: Chemistry and Technology', (B.O. Juliano, ed.), American Association of Cereal Chemists, St. Paul, Minnesota, U.S.A. (1985) pp 59-174.
24. Yamada, T., Kato, T., Tamaki, S., Teranishi, K. and Hisamatsu, M. Introduction of fatty acids to starch granules by ultra-high-pressure treatment. Starch/Stärke 11-12 (1998) 484-486.
25. American Oil Chemists' Society, Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th edn, (D. Firestone, ed.), Champaign, 1989, Method Ca 5a-40.
26. Zhou, S.Y. and Ackman, R. Interference of polar lipids with the alkalimetric determination of free fatty acid in fish lipids. Journal of the American Oil Chemists' Society 73 (1996) 1019-1023.
27. May, W.E. and Hume, D.J. An automated gas-liquid chromatographic method of measuring free fatty acids in canola. Journal of the American Oil Chemists' Society 70 (1993) 229-233.
28. Champagne, E.T. and Grimm, C.C. Stabilization of brown rice products using ethanol vapours as an antioxidant delivery system. Cereal Chemistry 72 (1995) 255-258.
29. Suzuki, Y., Ise, K., Li, C., Honda, I., Iwai, Y. and Matsukura, U. Volatile components in stored rice (Oyza sativa L.) of varieties with and without lipoxygenase-3 in seeds. Journal of Agricultural and Food Chemistry 47 (1999) 1119-1124.
30. Yasumatsu, K., Moritaka, S. and Wada, S. Studies on cereals. V. Stale flavour of stored rice. Agricultural and Biological Chemistry 30 (1966) 483-486.
31. Shibuya, N., Iwasaki, T., Yanase, H. and Chikubu, S. Studies on deterioration of rice during storage. I. Changes of brown rice and milled rice during storage. Journal of the Japanese Society for Food Science and Technology 21 (1974) 597-603.
32. Lam, H.S. and Proctor, A. Rapid methods for milled rice surface total lipid and free fatty acid determination. Cereal Chemistry 78 (2001) 498-499.