Gelatinization properties of aged rice and improvement of rice texture by external layer removal

Food Science and Technology Research

Volumn 13, Issue 4, 2007, Pages 301-304

  Ohno, Toshihisa ^a   Tomatsu, Makoto ^a   Toeda, Kazuki ^a   Ohisa, Naganori ^a  

^a Forestry and Fisheries Research Center   (Japan)

Author keywords

Aged rice; Extractable solids; Gelatinization properties; Removal of external layer; Texture of cooked rice

Indexed keywords

EID: 37249064805     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.13.301     Document Type: Article

References (19)

1. Chikubu, S., Iwasaki, T., Horiuchi, H. and Tani, T. (1965). Changes of chemical qualities in husked rice during low temperature storage (part 2). Eiyo to Shokuryo, 18, 204-209 (in Japanese).
2. Ema, S. and Kainuma, Y. (1991). Use of citrus fruits for rice cooking (part 2) effect on aged rice stored. Chouri Kagaku, 24, 89-95 (in Japanese).
3. Fukai, Y. and Ishitani, T. (2004). Improvement of the palatability of old grain rice by changing the rice whiteness of milling (study on characteristic evaluation of the blend rice for the market, part 4). Nippon Shokuhin Kagaku Kogaku Kaishi, 51, 288-293 (in Japanese).
4. Indudhara Swamy, Y. M., Sowbhagya, C. M. and Bhattacharya, K. R. (1978). Changes in physicochemical properties of rice with aging. J. Sci. Food Agric, 29, 627-639.
5. Inoue, T. and Suzuki, H. (1986). Effects of storage period, milling degree of stored brown rice grains, and soaking of milled rice grains on the properties of cooked rice grains. Chouri Kagaku, 19, 313-319 (in Japanese).
6. Kainuma, Y. (1979). The polishing effect of stored aged rice on the quality of cooked rice, Kaseigahuzasshi, 30, 672-678 (in Japanese).
7. Kitao, A., Kuragano, T. and Okuda, K. (1998). Concerning the environment: cooking characteristics and consumers' consciousness of wash free rice. Nippon Chouri Kagaku Kaishi, 31, 220-226 (in Japanese).
8. Ohno, T. and Ohisa, N. (2005). Studies on textural and chemical changes in aged rice grains. Food Sci. Technol. Res., 11, 385-389.
9. Okabe, M. (1979). Texture measurement of cooked rice and its relationship to the eating quality. J. Texture Stud., 10, 131-152.
10. Shibuya, N. and Iwasaki, T. (1984). Effect of cell wall degrading enzymes on the cooking properties of milled rice and the texture of cooked rice. J. Jpn. Soc. Food Sci. Technol., 31, 656-660.
11. Shibuya, N., Iwasaki, T., Yanase, H. and Chikubu, S. (1974). Studies on deterioration of rice during storage. Part 1. Changes of brown rice and milled rice during storage. Nippon Shokuhin Kogyo Gakkaishi, 21, 597-603 (in Japanese).
12. Shibuya, N., Suzuki, N. and Iwasaki, T. (1983). Effect of endogenous α-amylase on the amylogram of milled rice flour. Denpun Kagaku., 30, 284-287 (in Japanese).
13. Takahashi, T., Miura, M., Ohisa, N., Mori, K. and Kobayashi S. (2005). Heat treatment of milled rice and properties of the flours. Cereal Chem., 82, 228-232.
14. Toyoshima, H., Kimura, T., Yoshizaki, S., Fujii, S., Okadome, H., Tsukane, Y., Morita, M., Tajima, G. and Ohtsubo, K. (1998). Changes in qualities of high-palatability rice grains during storage. Nippon Shokuhin Kagaku Kogaku Kaishi, 45, 683-691 (in Japanese).
15. Villareal, R.M., Resurreccion, A.P., Suzuki, L.B. and Juliano, B.O. (1976). Changes in physicochemical properties of rice during storage. Staerke, 28, 88-94.
16. Watanabe, M., Arai, E., Honma, K. and Fuke, S. (1991). Improving the cooking properties of aged rice grains by pressurization and enzymatic treatment. Agric. Biol. Chem., 55, 2725-2731.
17. Yamamoto, A., Tuzuki, K., Hase, M., Yokotani, I. and Kobayashi, M. (1997). Changes in gelatinization characteristics of nonglutinous polished rice of the Japonica and Indica varieties during storage: effect of defatting and warm water treatments. Koushien Daigaku Kiyou Eiyougakubuhen, 25(A), 33-39 (in Japanese).
18. Zhou, Z., Robards, K., Helliwell, S. and Blanchard, C. (2002). Ageing of stored rice: changes in chemical and physical attributes. Cereal Sci., 35, 65-78.
19. Zhou, Z., Robards, K., Helliwell, S. and Blanchard, C. (2003). Effect of rice storage on pasting properties of rice flour. Food Res. Int., 36, 625-634.