The effects of heat-moisture treatment of rice grains before parboiling on viscosity profile and physicochemical properties

International Journal of Food Science and Technology

Volumn 49, Issue 8, 2014, Pages 1939-1945

  Arns, Bruna ^a   Paraginski, Ricardo Tadeu ^a   Bartz, Josiane ^a   de Almeida Schiavon, Rafael ^a   Elias, Moacir Cardoso ^a   da Rosa Zavareze, Elessandra ^a   Dias, Alvaro Renato Guerra ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

Author keywords

Heat moisture treatment; Parboiled rice; Rice; Thermal processing; Viscoelastic properties

Indexed keywords

GELATION; MOISTURE; THERMAL PROCESSING (FOODS); THERMODYNAMIC PROPERTIES; VISCOSITY;

COOKING CHARACTERISTICS; HEAT-MOISTURE TREATMENTS; MECHANICAL AGITATION; METABOLIC DEFECTS; PARBOILED RICE; PHYSICOCHEMICAL PROPERTY; RICE; VISCOELASTIC PROPERTIES;

GRAIN (AGRICULTURAL PRODUCT);

EID: 84904340362     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12580     Document Type: Article

References (27)

1. Adebowale, K.O., Afolabi, T.A. & Olu-Owolabi, B.I. (2005). Hydrothermal treatments of Finger millet (Eleusine coracana) starch. Food Hydrocolloids, 19, 974-983.
2. Billiris, M.A., Siebenmorgen, T.J., Meullenet, J.-F. & Mauromoustakos, A. (2012). Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water. Journal of Food Engineering, 113, 559-568.
3. Brumovsky, J.O. & Thompson, D.B. (2001). Production of boiling-stable granular resistant starch by partial acid hydrolysis and hydrothermal treatments of high-amylose maize starch. Cereal Chemistry, 78, 680-689.
4. Buggenhout, J., Brijs, K., Celus, I. & Delcour, J.A. (2013). The breakage susceptibility of raw and parboiled rice: a review. Journal of Food Engineering, 117, 304-315.
5. Chung, H.J., Liu, Q. & Hoover, R. (2009). Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches. Carbohydrate Polymers, 75, 436-447.
6. Chung, H.-J., Liu, Q. & Hoover, R. (2010). Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches. Food Research International, 43, 501-508.
7. Cnossen, A.G., Jiménez, M.J. & Siebenmorgen, T.J. (2003). Rice fissuring response to high drying and tempering temperatures. Journal of Food Engineering, 59, 61-69.
8. Dhital, S., Shrestha, A.K., Flanagan, B.M., Hasjim, J. & Gidley, M.J. (2011). Cryo-milling of starch granules leads to differential effects on molecular size and conformation. Carbohydrate Polymers, 84, 1133-1140.
9. Dutta, H. & Mahanta, C.L. (2012). Effect of hydrothermal treatment varying in time and pressure on the properties of parboiled rices with different amylose content. Food Research International, 49, 655-663.
10. Gunaratne, A. & Hoover, R. (2002). Effect of heat-moisture treatment on the structure and physicochemical properties of tuber and root starches. Carbohydrate Polymers, 49, 425-437.
11. Jayakody, L. & Hoover, R. (2008). Effect of annealing on the molecular structure and physicochemical properties of starches from different botanical origins - a review. Carbohydrate Polymers, 74, 691-703.
12. Ji, Y., Ao, Z., Han, J.-A., Jane, J.-L. & BeMiller, J.N. (2004). Waxy maize starch subpopulations with different gelatinization temperatures. Carbohydrate Polymers, 57, 177-190.
13. Juliano, B.O. & Bechtel, D.B. (1985). The rice grain and its gross composition. In: Rice: Chemistry and Technology (edited by E.T. Champagne). Pp. 17-57. New Orleans, MN, USA: American Association of Cereal Chemists, Chapter 2.
14. Lamberts, L., Brijs, K., Mohamed, R., Verhelst, N. & Delcour, J.A. (2006). Impact of browning reactions and bran pigments on color of parboiled rice. Journal of Agricultural and Food Chemistry, 54, 9924-9929.
15. Lamberts, L., Rombouts, I., Brijs, K., Gebruers, K. & Delcour, J.A. (2008). Impact of parboiling conditions on Maillard precursors and indicators in long-grain rice cultivars. Food Chemistry, 110, 916-922.
16. Liang, J., Li, Z., Tsuji, K., Nakano, K., Nout, M.J.R. & Hamer, R.J. (2008). Milling characteristics and distribution of phytic acid and zinc in long-, medium- and short-grain rice. Journal of Cereal Science, 48, 83-91.
17. Maache-Rezzoug, Z., Zarguili, I., Loisel, C., Queveau, D. & Buléon, A. (2008). Structural modifications and thermal transitions of standard maize starch after DIC hydrothermal treatment. Carbohydrate Polymers, 74, 802-812.
18. Miyazaki, M. & Morita, N. (2005). Effect of heat-moisture treated maize starch on the properties of dough and bread. Food Research International, 38, 369-376.
19. Nakorn, K.N., Tongdang, T. & Sirivongpaisal, P. (2009). Crystallinity and rheological properties of pregelatinized rice starches differing in amylose content. Starch/Stärke, 61, 101-108.
20. Okunuki, S., Kawaharasaki, M., Tanaka, H. & Kanagawa, T. (2004). Changes in phosphorus removing performance and bacterial community structure in an enhanced biological phosphorus removal reactor. Water Research, 38, 2432-2438.
21. Patindol, J., Newton, J. & Wang, Y.-J. (2008). Functional properties as affected by laboratory-scale parboiling of rough rice and brown rice. Journal of Food Science, 73, E370-E377.
22. Schluterman, D.A. & Siebenmorgen, T.J. (2007). Relating rough rice moisture content reduction and tempering duration to head rice yield reduction. Transactions of the ASABE, 50, 137-142.
23. Sirisoontaralak, P. & Noomhorm, A. (2006). Changes to physicochemical properties and aroma of irradiated rice. Journal of Stored Products Research, 42, 264-276.
24. Soponronnarit, S., Nathakaranakule, A., Jirajindalert, A. & Taechapairoj, C. (2006). Parboiling brown rice using super heated steam fluidization technique. Journal of Food Engineering, 75, 423-432.
25. USDA. United States Department of Agriculture. (2005). United States Standards for Rice. Washington, DC, USA: Federal Grain Inspection Service.
26. Walter, M., Silva, L.P. & Emanuelli, T. (2005). Resistant starch: physico-chemical characteristics, physiological properties and quantification methodologies. Ciência Rural, 35, 974-980.
27. Zhou, Z., Robards, K., Helliwell, S. & Blanchard, C. (2002). Ageing of stored rice: changes in chemical and physical attributes. Journal of Cereal Science, 35, 65-78.