Effect of rice ageing and freeze-thaw cycle on textural properties of cooked rice (Oryza sativa L.) cv. Khao Dawk Mali 105

International Journal of Food Science and Technology

Volumn 49, Issue 10, 2014, Pages 2283-2289

  Katekhong, Wattinee ^a   Charoenrein, Sanguansri ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Ageing; Cooked; Freeze thaw cycle; Freezing; Retrogradation; Rice; Texture

Indexed keywords

TEXTURES;

AGEING; COOKED; FREEZE-THAW CYCLES; RETROGRADATION; RICE;

FREEZING;

ORYZA SATIVA;

EID: 84908283548     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12544     Document Type: Article

References (27)

1. Aguirre, J.F., Osella, C.A., Carrara, C.R., Sanchez, H.D. & Buera, M.P. (2011). Effect of storage temperature on starch retrogradation of bread staling. Starch-Stärke, 63, 587-593.
2. AOAC. (2000). Approved Methods of Analysis. St Paul, MN: The Association of Official Analytical Chemists.
3. Cheetam, N.W.H. & Tao, L. (1998). Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study. Carbohydrate Polymers, 36, 277-284.
4. Chrastil, J. (1990). Protein-starch interaction in rice grains. Influence of storage on oryzenin and starch. Journal of Agriculture and Food Chemistry, 38, 1804-1809.
5. Chrastil, J. & Zarins, Z.M. (1992). Influence of storage on peptide subunit composition of rice oryzenin. Journal of Agriculture and Food Chemistry, 40, 927-930.
6. Fan, J. & Marks, B.P. (1999). Effects of rough rice storage conditions on gelatinization and retrogradation properties of rice flours. Cereal Chemistry, 76, 894-897.
7. Juliano, B.O. (1971). A simplified essay for milled-rice amylase. Cereal Science Today, 16, 334-360.
8. Juliano, B.O. (1992). Structure, chemistry and function of the rice grain and its fraction. Cereal Foods World, 37, 772-779.
9. Katekhong, W. & Charoenrein, S. (2012). Effect of rice aging and freeze-thaw stability of rice flour gels. Carbohydrate Polymers, 89, 777-782.
10. Kock, S.D., Minnaar, A., Berry, D. & Talor, J.R.N. (1995). The effect of freezing rate on the quality of cellular and non-cellularpar-cooked starchy convenience foods. Lebensmittel-Wissenschaft und-Technologie, 28, 87-95.
11. Martin, M. & Fitzgerald, M.A. (2002). Protein in rice grains influence cooking properties. Journal of Cereal Science, 36, 285-294.
12. Meilgaard, M.C., Civille, G.V. & Carr, B.T. (2007). Sensory Evaluation Techniques, 4th edn. Boca Raton, FL: CRC Press.
13. Noomhorm, A., Kongseree, N. & Apintanapong, M. (1997). Effect of aging on the quality of glutinous rice crackers. Cereal Chemistry, 74, 12-15.
14. Perdon, A.A., Marks, B.P., Siebenmorgen, T.J. & Reid, N.B. (1997). Effect of rough rice storage condition on the amylograph and cooking properties of medium grain cv. Bengal. Cereal Chemistry, 74, 864-867.
15. Perez, C.M. & Juliano, B.O. (1981). Texture changes and storage of rice. Journal of Texture Studies, 12, 321-333.
16. Phothiset, S. & Charoenrein, S. (2007). Morphology and physicochemical changes in rice flour during rice paper production. Food Research International, 40, 266-272.
17. Prathepha, P., Daipolmak, V., Samappito, S. & Baimai, V. (2005). An assessment of alkali degradation, waxy protein and their relation to amylose content in Thai rice cultivars. ScienceAsia, 31, 69-75.
18. Primo-Martin, C., van Nieuwenhuijzen, N.H., Hamer, R.J. & van Vilet, T. (2007). Crystallinity changes in wheat starch during the bread-making process: starch crystallinity in bread crust. Journal of Cereal Science, 45, 219-226.
19. Reid, D.S. (1998). Over view of physical/chemical aspect of freezing. In: Quality of Frozen Foods. (edited by M.C. Erickson & Y.C. Hung). Pp. 10-28. London, UK: Chapman Hall.
20. Sodhi, N.S., Singh, N., Arora, M. & Singh, J. (2003). Changes in physico-chemical, thermal, cooking and textural properties of rice during aging. Journal of Food Processing and Preservation, 27, 387-400.
21. Teo, C.H., Karim, A.A., Cheah, P.B., Norziah, M.H. & Seow, C.C. (2000). On the roles of protein and starch in the aging of non-waxy rice flour. Food Chemistry, 69, 229-236.
22. Thirathumthavorn, D. & Charoenrein, S. (2005). Thermal and pasting properties of acid-treated rice starches. Starch-Stärke, 57, 217-222.
23. Tulyathan, V. & Leeharatanaluk, B. (2007). Change in quality of rice (Oryza sativa L.) cv. Khao Dawk Mali 105 during storage. Journal of Food Biochemistry, 31, 415-425.
24. Villareal, R.M., Resurreccion, A.P., Suzuki, L.P. & Juliano, B.O. (1976). Changes in physicochemical properties of rice during storage. Starch-Stärke, 28, 88-94.
25. Wu, Y., Chen, Z., Li, X. & Wang, Z. (2010). Retrogradation properties of high amylose rice flour and rice starch by physical modification. LWT-Food Science Technology, 43, 492-497.
26. Yu, S., Ma, Y. & Sun, D.W. (2010). Effects of freezing rates on starch retrogradation and textural properties of cooked rice during storage. LWT-Food Science Technology, 43, 1138-1143.
27. Zhou, Z., Robards, K., Helliwell, S. & Blanchard, C. (2003). Effect of rice storage on pasting properties of rice flour. Food Research International, 36, 625-634.