Skip to main navigation menu Skip to main content Skip to site footer
ASPTA Baner

Vol. 13 No. 3-4 (2014)

Artykuły

Assessment of rice starch gelatinization caused by boiling, freezing and frozen storage of rice grains

DOI: https://doi.org/10.24326/aspta.2014.3-4.1
Submitted: May 1, 2022
Published: 2014-12-31

Abstract

The aim of the study was to characterize the degree of gelatinization changes of starch contained in rice grains of different varieties during its immersion cooking and storage after freezing. The white, parboiled and long grain rice were tested. Rice was water boiled for 5, 10, 15, 20, 25 or 30 minutes, cooled and dried, then frozen and stored at -
30°C for up to 100 days. Samples were analyzed immediately after cooking and after 1, 2, 3, 5, 6, 10, 14, 20, 30, 60, 100 days of storage. The statistically significant impact of cooking time before freezing and frozen storage period on gelatinization degree of starch contained in the studied samples has been stated. Changes in degree of starch gelatinization during cooking and storage were recorded as high correlated logarithmic curves.

References

  1. Becket, S.T. (1995). Physico-chemical aspects of food processing. Chapman & Hall.
  2. Bhattacharya, K.R. (1995). Parboiling of rice. Juliano B.O., (Ed.) Rice: Chemistry and technology, 2nd ed., America Association of Cereal Chemists, St. Paul, MN, 289–348.
  3. Fan, J., Marks, B.P., Daniels, M.J., Siebenmorgen, T.J. (1999). Effect of postharvest operations in the gelatinization and retrogradation properties of long-grain rice, Transactions of the ASAE, 42, 3, 727–731.
  4. Gambuś, H., Gumul, D. (2004). Charakterystyka żeli sporządzonych ze skrobi wyodrębnionej z niedojrzałych zbóż. Acta Sci. Pol. Technologia Alimentaria 3 (1), 33–43.
  5. Gujral, H.S., Kumar, V. (2003). Effect of accelerated aging on the physicochemical and textural properties of brown and milled rice. J. Food Eng., 59, 2–3, 117–121.
  6. Guraya, H.S., James, C., Champagne, E.T. (2001). Effect of cooling, and freezing on the digestibility of debranched rice starch and physical properties of the resulting material. Stärke, 53, 64–74.
  7. Islam, M.R., Shimizu, N., Kimura, T. (2004). Energy requirement in parboiling and its relationship to some important quality indicators. J. Food Eng., 63, 4.
  8. Jericevic, D., Ooraikul, B. (1977). Influence of the processing on the surface structure of potato granules as viewed by SEM. Die Stärke, 29, 5, 166–172.
  9. Kar, N., Jain, R.K., Srivastav, P.P. (1999). Parboiling of dehusked rice. J. Food Eng., 39, 17–22.
  10. Kimura, T., Matsuda, J., Ikeuchi, Y., Yoshida, T. (1976). Basic studies on parboiled rice: Effect of processing conditions on properties of parboiled rice. J. Jap. Soc. Agric. Machinery, 38, 3, 379–383.
  11. Kimura, T. (1994). Rice parboiling and its studies. Institute of Agricultural and Forest Engineering, Univ. of Tsukuba.
  12. Patindol, J., Wang, Y. J., Jane, J. I. (2005). Structure-functionality changes in starch following rough rice storage. Starch-Starke, 57, 197–207.
  13. Perry, P.A., Donald, A.M. (2001). The effect of low temperatures on starch granule structure. Polymer, 41, 6361–6373.
  14. Polska PN-A-79011-11. (1998). Koncentraty spożywcze – Metody badań – Oznaczanie stopnia skleikowania skrobi.
  15. Rahman, S.M. (1999). Handbook of food preservation. Marcel Dekker, Inc.
  16. Seog-Won, L., Chul, R. (2007). Effect of heating condition and starch concentration on the structure and properties of freeze-dried rice starch paste. Food Res. Internat., 40, 2, 215–223.
  17. Sinelli, N., Benedetti, S., Bottega G., Riva, M., Buratti, S. (2006). Evaluation of the optimal cooking time of rice by using FT-NIR spectroscopy and an electronic nose. J. Cereal Sci., 44, 2, 137–143.
  18. Smith, B.D. (1998). The Emergence of Agriculture. Scientific American Library, A Division of HPHLP, New York.
  19. Szymonska, J., Krok, F., Komorowska-Czepirska, E., Rebilas, K. (2003). Modification of granular potato starch by multiple deep-freezing and thawing. Carbohydrate Polymers, 52, 1, 1–10.
  20. Tomasik, P., Zaranyika, M.F. (1995). Nonconventional methods of modification of starch. Horton D., Advances in carbohydrate chemistry and biochemistry, Academic Press, New York, 51, 296–298.
  21. Waigh, T.A., Perry, P.A., Riekel, C., Gidley, M.J., Donald, A.M. (1998). Chiral side-chain liquidcrystalline polymeric properties of starch. Macromolecules-Communications to the Editor, 31, 7980–7984.

Downloads

Download data is not yet available.

Most read articles by the same author(s)

1 2 > >>