Accelerated aging of jasmine brown rice by high-temperature fluidization technique

Food Research International

Volumn 42, Issue 5-6, 2009, Pages 674-681

  Jaisut, Donludee ^a   Prachayawarakorn, Somkiat ^b   Varanyanond, Warunee ^a   Tungtrakul, Patcharee ^a   Soponronnarit, Somchart ^b  

^a KASETSART UNIVERSITY   (Thailand)

^b KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Accelerated aging; Amylose lipid complexes; Fluidization; Free fatty acids; Glycemic index

Indexed keywords

ACCELERATED AGING; AMBIENT TEMPERATURES; AMYLOSE-LIPID COMPLEXES; BROWN RICE; DRYING TEMPERATURES; ELONGATION RATIOS; FLUIDIZED-BED DRYING; FREE FATTY ACIDS; GLYCEMIC INDEX; HIGH TEMPERATURES; HIGH TO LOWS; SHELF LIVES; SOLID LOSS; VOLUME EXPANSIONS;

ACIDS; DEWATERING; FATTY ACIDS; FLOOD CONTROL; FLUID DYNAMICS; FLUIDIZATION; FLUIDIZED BEDS; TEMPERING;

GRAIN (AGRICULTURAL PRODUCT);

JASMINUM;

EID: 67349209225     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.02.011     Document Type: Article

References (27)

1. AACC (1995). Approved methods of the American Association of Cereal Chemists. St. Paul, MN: AACC.
2. Beynum G.M.A., and Roels J.A. Starch conversion technology (1985), Marcel Dekker, New York (pp. 40-41)
3. Bhattacharya K.R. Parboiling of rice. In: Juliano B.S. (Ed). Rice chemistry and technology. 2nd ed. (1985), AACC, St. Paul, MN
4. Biliaderis C.G., and Galloway G. Crystallization behaviour of amylose-V complexes: Structure-property relationships. Carbohydrate Research 189 (1989) 31-48
5. Biliaderis C.G., and Seneviratne H.D. On the supermolecular structure and metastability of glycerol monostearate-amylose complex. Carbohydrate Polymers 13 (1990) 185-206
6. Champ M., Langkilde A.M., Brouns F., Kettlitz B., and Bali-Collet Y.L. Advances in dietary fibre characterization. 2. Consumption, chemistry, physiology and measurement of resistant starch; implications for health and food labelling. Nutrition Research Reviews 16 (2003) 143-161
7. Champagne E. Brown rice stabilization. Rice science and technology (1994), Marcel Dekker, New York 17-35
8. Desikachar H.S.R., and Subrahmanyan V. Expansion of new and old rice during cooking. Cereal Chemistry 36 (1959) 385-391
9. Eliasson A.C., and Krog N. Physical properties of amylose-monoglyceride complexes. Journal of Cereal Science 3 (1985) 239-248
10. Giang, V. T. (2000). Stabilization of brown rice by heat treatments. M.Sc. thesis, Asian Institute of Technology, Bangkok, Thailand.
11. Goni I., Garcia-Alonso A., and Saura-Calixto F. Starch hydrolysis procedure to estimate glycemic index. Nutririon Research 17 (1997) 427-437
12. Gujaral H.S., and Kumar V. Effect of accelerated aging on the physicochemical properties of brown and milled rice. Journal of Food Engineering 59 (2003) 117-121
13. Guraya H.S., Kadan R.S., and Champagne E.T. Effect of rice starch lipid complexes on in vitro digestibility, complexing index, and viscosity. Cereal Chemistry 74 (1997) 561-565
14. Houston D.F., and Kohler G.O. Background and present situation. Nutritional properties of rice (1970), National Academy of Sciences, Washington DC
15. Indhudhara Swamy Y.M., Sowbhagya C.M., and Bhattacharya K.R. Changes in physicoch0065mical properties of rice with aging. Journal of the Science of Food and Agriculture 29 (1978) 627-639
16. In: Juliano B.O. (Ed). Rice. Chemistry and technology. The American Association of Cereal Chemists (1985), St. Pual, Minnesota, USA (p. 774)
17. Jaisut D., Prachayawarakorn S., Varanyanond W., Tungtrakul P., and Soponronnarit S. Effects of temperature and tempering time on starch digestibility of brown fragrant rice. Journal of Food Engineering 86 (2008) 251-258
18. Kaur K., and Singh N. Amylose-lipid complex formation during cooking of rice flour. Food Chemistry 71 (2000) 511-517
19. Noomhorm A., Kongseree N., and Apintanapong N. Effect of aging on the quality of glutinous rice crackers. Cereal Chemistry 74 (1997) 864-867
20. Ohata 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
21. Osman E.M., Leith S.J., and Fles M. Complexes of amylose with surfactant. Cereal Chemistry 38 (1961) 449
22. Poomsa-ad N., Soponronnarit S., Prachayawarakorn S., and Terdyothin A. Effect of tempering on subsequent drying of paddy using fluidization technique. Drying Technology 20 (2002) 195-210
23. Rashmi S., and Urooj A. Effect of processing on nutritionally important starch fractions in rice varieties. International Journal of Food Science and Nutrition 54 (2003) 27-36
24. Soponronnarit S., Chiawwet M., Prachayawarakorn S., Tungtrakul P., and Taechapairoj C. Comparative study of physicochemical properties of accelerated and naturally aged rice. Journal of Food Engineering 85 (2008) 268-276
25. Takahasahi 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
26. Tetens I., Biswas S.K., Glito L.V., Kabir K.A., Thilsted S.H., and Choudhury N.H. Physicochemical characteristics as indicators of starch availability from milled rice. Journal of Cereal Science 26 (1997) 355-361
27. Tungtrakul, P. (1997). Quality and physicochemical properties of rice related to rice noodle. United Nations University Research Fellowship Report, Tsukuba: Japan.