Studying the Physical and Chemical Properties of Rice During Aging at Different Temperature
Author(s): SHEN Jun
Pages: 28-32
Year: 2015 Issue: 2
Journal: Liaoning Agricultural Sciences
Keyword: Rice aging; Pasting characteristics; Nutritional content; Viscosity; Quality;
Abstract: The material rice was the Koshihikari variety in this research which was planted in Wusi farm of Donggang city.The rice was stored in the room temperature and 30 ℃ constant temperature environment con-dition for nine months.the new rice and long-stored rice characteristic index such as the starch,protein,and fatty acid of the rice were determined by using the gas chromatography(GC),the ultraviolet dispersion of light luminosity meter(UL),the RVA viscosity meter(RVA),and the calorimetry scanning(DSC).These afforded foundations for analyzing the nutrition and character of Koshihikari rice during aging.During storage time,the protein,starch,amylose,and total fatty decreased slowly with the storing-time lengthened,but the fatty acid content increased slightly.The viscosity curve was determined use RVA.Compared with the new rice,the peak viscosity hoisted with the storing time increased,the tough viscosity and final viscosity kept invariable, the breakdown viscosity and pasting time increased slightly while the setback dropped.The peak viscosity of new rice is 2 530 cP while the value of the aged rice is 3 219 cP stored at 30 ℃ for 9 months.The pasting temperature and pasting effect were determined using DSC.The starting pasting temperature and the final tem-perature increased slightly,the value of heat function increase slightly.The volume became 2.885 J /g from the begin value 2.365 J /g.The change was more obvious in the high temperature storing method.
Pages: 28-32
Year: 2015 Issue: 2
Journal: Liaoning Agricultural Sciences
Keyword: Rice aging; Pasting characteristics; Nutritional content; Viscosity; Quality;
Abstract: The material rice was the Koshihikari variety in this research which was planted in Wusi farm of Donggang city.The rice was stored in the room temperature and 30 ℃ constant temperature environment con-dition for nine months.the new rice and long-stored rice characteristic index such as the starch,protein,and fatty acid of the rice were determined by using the gas chromatography(GC),the ultraviolet dispersion of light luminosity meter(UL),the RVA viscosity meter(RVA),and the calorimetry scanning(DSC).These afforded foundations for analyzing the nutrition and character of Koshihikari rice during aging.During storage time,the protein,starch,amylose,and total fatty decreased slowly with the storing-time lengthened,but the fatty acid content increased slightly.The viscosity curve was determined use RVA.Compared with the new rice,the peak viscosity hoisted with the storing time increased,the tough viscosity and final viscosity kept invariable, the breakdown viscosity and pasting time increased slightly while the setback dropped.The peak viscosity of new rice is 2 530 cP while the value of the aged rice is 3 219 cP stored at 30 ℃ for 9 months.The pasting temperature and pasting effect were determined using DSC.The starting pasting temperature and the final tem-perature increased slightly,the value of heat function increase slightly.The volume became 2.885 J /g from the begin value 2.365 J /g.The change was more obvious in the high temperature storing method.
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