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Zhu M, Liu Y, Jiao G, Yu J, Zhao R, Lu A, Zhou W, Cao N, Wu J, Hu S, Sheng Z, Wei X, Zhao F, Xie L, Ahmad S, Lin Y, Shao G, Tang S, Hu P. The elite eating quality alleles Wx b and ALK b are regulated by OsDOF18 and coordinately improve head rice yield. PLANT BIOTECHNOLOGY JOURNAL 2024; 22:1582-1595. [PMID: 38245899 PMCID: PMC11123401 DOI: 10.1111/pbi.14288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 12/14/2023] [Accepted: 01/03/2024] [Indexed: 01/23/2024]
Abstract
Head rice yield (HRY) measures rice milling quality and determines final grain yield and commercial value. Here, we report that two major quantitative trait loci for milling quality in rice, qMq-1 and qMq-2, represent allelic variants of Waxylv/Waxyb (hereafter Wx) encoding Granule-Bound Starch Synthase I (GBSSI) and Alkali Spreading Value ALKc/ALKb encoding Soluble Starch Synthase IIa (SSIIa), respectively. Complementation and overexpression transgenic lines in indica and japonica backgrounds confirmed that Wx and ALK coordinately regulate HRY by affecting amylose content, the number of amylopectin branches, amyloplast size, and thus grain filling and hardness. The transcription factor OsDOF18 acts upstream of Wx and ALK by activating their transcription. Furthermore, rice accessions with Wxb and ALKb alleles showed improved HRY over those with Wxlv and ALKc. Our study not only reveals the novel molecular mechanism underlying the formation of HRY but also provides a strategy for breeding rice cultivars with improved HRY.
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Affiliation(s)
- Maodi Zhu
- State Key Laboratory of Rice Biology and BreedingChina National Rice Research InstituteHangzhouChina
- National Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene ResearchHuazhong Agricultural UniversityWuhanChina
| | - Yongqiang Liu
- State Key Laboratory of Rice Biology and BreedingChina National Rice Research InstituteHangzhouChina
| | - Guiai Jiao
- State Key Laboratory of Rice Biology and BreedingChina National Rice Research InstituteHangzhouChina
| | - Junming Yu
- State Key Laboratory of Rice Biology and BreedingChina National Rice Research InstituteHangzhouChina
| | - Rumeng Zhao
- State Key Laboratory of Rice Biology and BreedingChina National Rice Research InstituteHangzhouChina
| | - Ao Lu
- State Key Laboratory of Rice Biology and BreedingChina National Rice Research InstituteHangzhouChina
| | - Wei Zhou
- State Key Laboratory of Rice Biology and BreedingChina National Rice Research InstituteHangzhouChina
| | - Ni Cao
- State Key Laboratory of Rice Biology and BreedingChina National Rice Research InstituteHangzhouChina
| | - Jiamin Wu
- State Key Laboratory of Rice Biology and BreedingChina National Rice Research InstituteHangzhouChina
| | - Shikai Hu
- State Key Laboratory of Rice Biology and BreedingChina National Rice Research InstituteHangzhouChina
| | - Zhonghua Sheng
- State Key Laboratory of Rice Biology and BreedingChina National Rice Research InstituteHangzhouChina
| | - Xiangjin Wei
- State Key Laboratory of Rice Biology and BreedingChina National Rice Research InstituteHangzhouChina
| | - Fengli Zhao
- State Key Laboratory of Rice Biology and BreedingChina National Rice Research InstituteHangzhouChina
| | - Lihong Xie
- State Key Laboratory of Rice Biology and BreedingChina National Rice Research InstituteHangzhouChina
| | - Shakeel Ahmad
- Seed Center and Plant Genetic Resources Bank, Ministry of Environment, Water & AgricultureRiyadhSaudi Arabia
| | - Yongjun Lin
- National Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene ResearchHuazhong Agricultural UniversityWuhanChina
| | - Gaoneng Shao
- State Key Laboratory of Rice Biology and BreedingChina National Rice Research InstituteHangzhouChina
- Zhejiang LabHangzhouChina
| | - Shaoqing Tang
- State Key Laboratory of Rice Biology and BreedingChina National Rice Research InstituteHangzhouChina
| | - Peisong Hu
- State Key Laboratory of Rice Biology and BreedingChina National Rice Research InstituteHangzhouChina
- Zhejiang LabHangzhouChina
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2
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Shi S, Feng J, Yang L, Xing J, Pan G, Tang J, Wang J, Liu J, Cao C, Jiang Y. Combination of NIR spectroscopy and algorithms for rapid differentiation between one-year and two-year stored rice. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 291:122343. [PMID: 36657285 DOI: 10.1016/j.saa.2023.122343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 12/19/2022] [Accepted: 01/07/2023] [Indexed: 06/17/2023]
Abstract
Storage is necessary for rice to ensure the year-round consumption of rice. With the increase in storage time, the taste quality and commercial value of rice gradually decrease. The accurate determination of the freshness of rice is critical to the rice trade. However, it is difficult to distinguish aging rice from fresh rice, so a quick and simple method is needed to identify the freshness of the rice. In this study, a combination of near-infrared spectroscopy (NIR) and various algorithms, such as partial least squares discriminant analysis (PLS-DA), support vector machines (SVM), and classification and regression trees (CART), were used to differentiate the freshness of rice. PLS-DA and SVM demonstrated excellent classification ability in identifying the freshness of rice, with sensitivity and specificity of 1. The original spectra were used with 100% accuracy in the test set to determine the freshness of the rice. As a result, PLS-DA and SVM can be used to determine the freshness of the rice.
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Affiliation(s)
- Shijie Shi
- College of Plant Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Junheng Feng
- Cangzhou Academy of Agriculture and Forestry Sciences, Cangzhou 061001, China
| | - Lichao Yang
- College of Economics and Management, Huazhong Agricultural University, Wuhan 430070, China
| | - Junyang Xing
- College of Plant Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Gaofeng Pan
- Xiangyang Academy of Agricultural Sciences, Xiangyang 441022, China
| | - Jichao Tang
- College of Plant Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jing Wang
- College of Plant Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Juan Liu
- College of Plant Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Cougui Cao
- College of Plant Science & Technology, Huazhong Agricultural University, Wuhan 430070, China; Shuangshui Shuanglü Institute, Huazhong Agricultural University, Wuhan 430070, China
| | - Yang Jiang
- College of Plant Science & Technology, Huazhong Agricultural University, Wuhan 430070, China; Shuangshui Shuanglü Institute, Huazhong Agricultural University, Wuhan 430070, China.
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Bhat NA, Wani IA, Sultan N. Effect of Gamma-irradiation on the Physicochemical, Functional, and Antioxidant Properties of Unpigmented Brown Whole Rice Flour. FOOD SCI TECHNOL INT 2023; 29:228-242. [PMID: 35014879 DOI: 10.1177/10820132211069244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Whole grain brown rice, being a rich source of fiber and other bioactive compounds like polyphenols is effective in reducing the risk of chronic diseases including cardiovascular diseases, hypercholesterolemia and Type II diabetes. The study was aimed to evaluate the effect of gamma irradiation on the physicochemical, functional and antioxidant properties of whole grain brown rice flour. The brown rice flour was conditioned to two different moisture contents of 10% and 12% and treated with gamma irradiation doses of 0 kGy (native or control), 2.5 kGy and 5 kGy. Moisture, protein, fat, ash and carbohydrate content of native flour was found as 10 g/100 g, 6.54 g/100 g, 1.54 g/100 g, 1.0 g/100 g, and 81.48 g/100 g, respectively. The hunter color 'L', 'a', and 'b' values of the native brown rice flour sample were found as 81.95, -0.97 and 17.36, respectively and were non-significantly (p ≥ 0.05) affected by gamma irradiation. Apparent amylose content was observed to decrease significantly (p ≤ 0.05) from 29.97 to 20.30 g/100 g with the increase in gamma irradiation dose and moisture content. The pasting properties such as peak viscosity, trough viscosity and final viscosity of all the flour samples decreased significantly (p ≤ 0.05) with the increase in irradiation dose. The functional properties such as water and oil absorption and emulsion capacities were increased while emulsion stability and foaming stability decreased upon irradiation. Irradiation led to an overall increase in the antioxidant activity of rice flours. In general, FTIR spectra revealed a decrease in the absorption intensities of the functional groups. Therefore, it can be concluded that gamma irradiation can be used as a tool to modify the physicochemical properties of rice flours as well as to improve their antioxidant properties.
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Affiliation(s)
- Naseer Ahmad Bhat
- Department of Food Science & Technology, 29079University of Kashmir, Srinagar, India
| | - Idrees Ahmed Wani
- Department of Food Science & Technology, 29079University of Kashmir, Srinagar, India
| | - Neelofar Sultan
- Department of Food Science & Technology, 29079University of Kashmir, Srinagar, India
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Starch Chemical Composition and Molecular Structure in Relation to Physicochemical Characteristics and Resistant Starch Content of Four Thai Commercial Rice Cultivars Differing in Pasting Properties. Polymers (Basel) 2023; 15:polym15030574. [PMID: 36771875 PMCID: PMC9921408 DOI: 10.3390/polym15030574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 01/13/2023] [Accepted: 01/18/2023] [Indexed: 01/24/2023] Open
Abstract
Variations in starch pasting properties, considered an alternative potential quality classification parameter for rice starches, are directly controlled by the diverse starch molecular composition and structural features. Here, the starch characteristics of four rice cultivars (i.e., RD57, RD29, KDML105, and RD6) differing in pasting properties were assessed, and their relationship was determined. The results revealed that protein and moisture contents and their crystalline type were similar among the four rice starches. However, their molecular compositions and structures (i.e., reducing sugar and amylose contents, amylopectin branch chain-length distributions, granule size and size distribution, and degree of crystallinity) significantly varied among different genotypes, which resulted in distinct swelling, solubility, gelatinization, retrogradation, and hydrolytic resistance properties. The swelling power and gelatinization enthalpy (∆H) were positively correlated with C-type granule and relative crystallinity, but were negatively correlated with amylose content, B-type granule and median particle size (d(0.5)). Conversely, the water solubility and resistant starch content negatively correlated with C-type granule, but positively correlated with amylose content, B-type granule, and d(0.5). The gelatinization onset temperature (To(g)), and retrogradation concluding temperatures (Tc(r)), enthalpy (∆H(r)), and percentage (R%) were positively impacted by the amount of protein, amylose, and B1 chains (DP 13-24), while they were negatively correlated with short A chains (DP 6-12). Collectively, the starch physicochemical and functional properties of these Thai rice starches are attributed to an interplay between compositional and structural features. These results provide decisive and crucial information on rice cultivars' suitability for consumption as cooked rice and for specific industrial applications.
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Graham‐Acquaah S, Siebenmorgen TJ, Mauromoustakos A, Wang Y. Thermal exposure values for predicting changes in rice end‐use properties during drying. Cereal Chem 2021. [DOI: 10.1002/cche.10413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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6
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Zhao Q, Guo H, Hou D, Laraib Y, Xue Y, Shen Q. Influence of temperature on storage characteristics of different rice varieties. Cereal Chem 2021. [DOI: 10.1002/cche.10435] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Qingyu Zhao
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| | - Hui Guo
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| | - Dianzhi Hou
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| | - Yousaf Laraib
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| | - Yong Xue
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| | - Qun Shen
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
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7
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Graham‐Acquaah S, Siebenmorgen TJ. Rice paste viscosities and gel texture resulting from varying drying and tempering regimen. Cereal Chem 2020. [DOI: 10.1002/cche.10362] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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8
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Mathematical Modelling and Optimisation of Low-Temperature Drying on Quality Aspects of Rough Rice. J FOOD QUALITY 2020. [DOI: 10.1155/2020/6501257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Rice when harvested normally has a high moisture content of 20–25% which requires immediate drying, reducing its mass loss and preventing it to spoil. This situation is more crucial with the areas under humid tropical conditions, where moisture and temperature mainly play an important role in deteriorating the quality of rough rice. Keeping the importance of quality attributes of rough rice, the study was carried out to assess the effects of low-temperature drying and suggest an optimum condition. Response surface methodology (RSM) with a central composite design was employed to study the effects of variables, i.e., temperature (X1), time (X2), and air velocity (X3) on responses, i.e., head rice yield (HRY), hardness, lightness, and cooking time. The experimental data were fitted to the quadratic model, studying the relationship between independent and dependent variables. The results revealed that the HRY, hardness, lightness, and cooking time increased with increasing variables, whereas for HRY, it particularly increased and then decreased. It was observed that temperature had more influence on the quality of rough rice followed by time and velocity. Results for analysis of variance revealed that the quality aspects of rough rice were significantly (p<0.05) affected by temperature and time, whereas for velocity, it only significantly affected hardness. The optimal drying conditions predicted by RSM for variables were 25°C, 600 min, and 1 m·s−1, and the optimal predicted HRY, hardness, lightness, and cooking time were 73.93%, 38.28 N, 71.40, and 27.58 min respectively. Acceptable values of R2, Adj R2, and nonsignificance of lack of fit demonstrated that the model applied was adequate and can be used for optimization. The study concluded that the RSM with a central composite design was successfully used to study the dependence of quality aspects of rough rice at low temperature and can be utilized by the rice processing industries.
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9
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Adaptation of visible and short wave Near Infrared (VIS-SW-NIR) common PLS model for quantifying paddy hardness. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102795] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Measuring Head Rice Recovery in Rice. Methods Mol Biol 2018. [PMID: 30397801 DOI: 10.1007/978-1-4939-8914-0_5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
Abstract
Head rice recovery (HRR) is a milling quality attribute that is highly influential toward the market price of rice. It is defined as the proportion of paddy rice that retains 75% of its length after milling. For a new rice variety to be accepted and adopted by farmers, the new variety's HRR should satisfy consumer requirements of at least 55% or above. Hence, HRR is a crucial attribute by which new varieties are selected for release. Although the amount of head rice recovered depends on the genetic background of a rice variety, HRR is also highly affected by postharvest processing conditions that the variety goes through. To determine the maximum HRR, therefore, one must ensure that the processing conditions are as optimal as possible. This book chapter outlines how paddy rice is processed into head rice and how HRR is measured. It also proposes an improved laboratory-scale means for postharvest drying to minimize head rice losses.
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11
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Guo Y, Diao M, Tu K, Cao X, Li J, Xu H. Pasting properties of stored rice with ascorbic acid before or after storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1389953] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yubao Guo
- School of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Meimei Diao
- School of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xue Cao
- School of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, China
| | - Jiaqi Li
- School of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, China
| | - Hang Xu
- School of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, China
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Sirisomboon P, Kaewsorn K, Thanimkarn S, Phetpan K. Non-linear viscoelastic behavior of cooked white, brown, and germinated brown Thai jasmine rice by large deformation relaxation test. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1213741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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13
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Haydon KN, Siebenmorgen TJ. Impacts of Delayed Drying on Discoloration and Functionality of Rice. Cereal Chem 2017. [DOI: 10.1094/cchem-10-16-0257-r] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Kathryn N. Haydon
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704, U.S.A
| | - Terry J. Siebenmorgen
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704, U.S.A
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14
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Okeyo AA, Olatunde G, Atungulu GG, Sadaka S, McKay T. Infrared Drying Characteristics of Long-Grain Hybrid, Long-Grain Pureline, and Medium-Grain Rice Cultivars. Cereal Chem 2017. [DOI: 10.1094/cchem-07-16-0181-r] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Anne A. Okeyo
- Department of Food Science, University of Arkansas Division of Agriculture, 2650 N. Young Ave., Fayetteville, AR 72704, U.S.A
| | - Gbenga Olatunde
- Department of Food Science, University of Arkansas Division of Agriculture, 2650 N. Young Ave., Fayetteville, AR 72704, U.S.A
| | - Griffiths G. Atungulu
- Department of Food Science, University of Arkansas Division of Agriculture, 2650 N. Young Ave., Fayetteville, AR 72704, U.S.A
| | - Sammy Sadaka
- Department of Biological and Agricultural Engineering, University of Arkansas, 2301 S. University Ave., Box 391, Little Rock, AR 72203, U.S.A
| | - Tanja McKay
- Department of Biological Sciences, Arkansas State University, and Arkansas Agricultural Experiment Station, Jonesboro, AR 72467, U.S.A
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15
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Donlao N, Ogawa Y. Impact of postharvest drying conditions on in vitro starch digestibility and estimated glycemic index of cooked non-waxy long-grain rice (Oryza sativa L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:896-901. [PMID: 27234963 DOI: 10.1002/jsfa.7812] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2016] [Revised: 05/14/2016] [Accepted: 05/17/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Wet paddy needs to be dried to reduce its moisture content after harvesting. In this study, effects of postharvest drying condition on in vitro starch digestibility and estimated glycemic index of cooked rice (Oryza sativa L.) were investigated. Varying drying conditions, i.e. hot-air drying at 40, 65, 90 and 115 °C, and sun drying were applied to raw paddy. After husking and polishing, polished grains were cooked using an electric rice cooker. Cooked samples were analyzed for their moisture content and amount of resistant and total starch. Five samples in both intact grain and slurry were digested under simulated in vitro gastrointestinal digestion process. The in vitro starch digestion rate was measured and the hydrolysis index (HI) and estimated glycemic index (eGI) were calculated. RESULTS Cooked rice obtained from hot-air drying showed relatively lower HI and eGI than that obtained from sun-drying. Among samples from hot-air drying treatment, eGI of cooked rice decreased with increasing drying temperature, except for the drying temperature of 115 °C. As a result, cooked rice from the hot-air drying at 90 °C showed lowest eGI. CONCLUSION The results indicated that cooked rice digestibility was affected by postharvest drying conditions. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Natthawuddhi Donlao
- Graduate School of Horticulture, Chiba University, Matsudo 271-8510, Japan
- School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Yukiharu Ogawa
- Graduate School of Horticulture, Chiba University, Matsudo 271-8510, Japan
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16
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Thanathornvarakul N, Anuntagool J, Tananuwong K. Aging of low and high amylose rice at elevated temperature: Mechanism and predictive modeling. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.06.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Ding C, Khir R, Pan Z, Zhao L, Tu K, El-Mashad H, McHugh TH. Improvement in Shelf Life of Rough and Brown Rice Using Infrared Radiation Heating. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1480-5] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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18
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19
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Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling. Journal of Food Science and Technology 2013; 52:1602-9. [PMID: 25745230 DOI: 10.1007/s13197-013-1180-y] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/14/2013] [Accepted: 09/26/2013] [Indexed: 10/26/2022]
Abstract
Rice milling plays a key factor in determining rice quality and value. Therefore accurate quality assessments are critical to the rice industry. This study was undertaken to assess the effect of exposing rice to elevated temperatures during milling, on cooked rice texture and rice flour pasting properties. Two long (Cybonnett and Francis) and one medium (Jupiter) rice (oryzae sativa L.) cultivars were milled using McGill laboratory mill for 30 and 40 s after warmed up the mill before milling. Four different milling temperatures per milling duration were achieved. Cooked rice texture properties were assessed using a uniaxial compression test and rice flour pasting properties measured using a TA-2000 rheometer. Results of this study showed that exposure of rice to high temperatures during milling significantly decreased cooked rice firmness. An increase in milled rice temperature after milling from 10.0 to 13.3 °C resulted in a 5.4 and 8.1 N decrease in cooked rice firmness. Although not always significant, the increase in milled rice temperature during milling resulted in an increase in cooked rice stickiness. The increase in milling temperature also showed significant increase in rice flour pasting properties. Changes in rice functional characteristics were attributed to the changes occurring to rice chemical constituents due to temperature exposure as indicated by the increase in rice protein hydrophobicity. Proteins are known to affect rice starch water holding capacity and other starch gelatinization properties.
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Ondier GO, Siebenmorgen TJ, Mauromoustakos A. Physicochemical Properties of Rice Dried in a Single Pass Using High Temperatures. Cereal Chem 2013. [DOI: 10.1094/cchem-09-12-0110-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- George O. Ondier
- Graduate student and university professor, respectively, Department of Food Science, University of Arkansas, Fayetteville, AR 72704, U.S.A
| | - Terry J. Siebenmorgen
- Graduate student and university professor, respectively, Department of Food Science, University of Arkansas, Fayetteville, AR 72704, U.S.A
- Corresponding author. Phone: (479) 575-2841. Fax: (479) 575-6936. E-mail:
| | - Andronikos Mauromoustakos
- Professor, Agricultural Statistics Department, University of Arkansas, Fayetteville, AR 72704, U.S.A
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21
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Changes in physicochemical properties of organic hulled rice during storage under different conditions. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.08.057] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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Ondier GO, Siebenmorgen TJ, Mauromoustakos A. Low-temperature, low-relative humidity drying of rough rice. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.05.004] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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23
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The Instant Controlled Pressure Drop Process as a New Post-harvesting Treatment of Paddy Rice: Impacts on Drying Kinetics and End Product Attributes. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0332-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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24
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Jang EH, Lim ST, Kim SS. Effect of Storage Temperature for Paddy on Consumer Perception of Cooked Rice. Cereal Chem 2009. [DOI: 10.1094/cchem-86-5-0549] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Eun-Hee Jang
- Food Marketing and Distribution Research Group, Korea Food Research Institute, Korea
- School of Life Sciences and Biotechnology, Korea University, Seoul 136-701, Korea
| | - Seung-Taik Lim
- School of Life Sciences and Biotechnology, Korea University, Seoul 136-701, Korea
| | - Sang-Sook Kim
- Food Marketing and Distribution Research Group, Korea Food Research Institute, Korea
- Corresponding author: Phone: 82-31-780-9042. Fax: 82-31-780-9059. E-mail:
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Suwannaporn P, Pitiphunpong S, Champangern S. Classification of Rice Amylose Content by Discriminant Analysis of Physicochemical Properties. STARCH-STARKE 2007. [DOI: 10.1002/star.200600565] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Cooper NTW, Siebenmorgen TJ. Correcting Head Rice Yield for Surface Lipid Content (Degree of Milling) Variation. Cereal Chem 2007. [DOI: 10.1094/cchem-84-1-0088] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- N. T. W. Cooper
- Graduate assistant and university professor, respectively, University of Arkansas, Department of Food Science, 2650 N. Young Ave., Fayetteville, AR 72704
| | - T. J. Siebenmorgen
- Graduate assistant and university professor, respectively, University of Arkansas, Department of Food Science, 2650 N. Young Ave., Fayetteville, AR 72704
- Corresponding author. Phone: 479-575-2841. Fax: 479-575-6936. E-mail:
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27
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Patindol J, Wang YJ, Jane JL. Structure-Functionality Changes in Starch Following Rough Rice Storage. STARCH-STARKE 2005. [DOI: 10.1002/star.200400367] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Manski JM, Matsler AL, Siebenmorgen TJ. Influence of Storing Rough Rice with High Moisture Content on Subsequent Drying Characteristics and Milling Quality. Cereal Chem 2005. [DOI: 10.1094/cc-82-0204] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Julita M. Manski
- Student and intern, Food Science and Technology, Wageningen University, The Netherlands
| | - Amy L. Matsler
- Research specialist, University of Arkansas, Department of Food Science, 2650 N. Young Ave., Fayetteville, AR 72704
| | - Terry J. Siebenmorgen
- Corresponding author. Phone: 479-575-2841. Fax: 479-575-6936. E-mail:
- Professor, University of Arkansas, Department of Food Science, 2650 N. Young Ave., Fayetteville, AR 72704
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Ranalli RP, Howell TA, Siebenmorgen TJ. Effects of Controlled Ambient Aeration on Rice Quality During On-Farm Storage. Cereal Chem 2003. [DOI: 10.1094/cchem.2003.80.1.9] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- R. P. Ranalli
- Research assistant, research assistant professor, and professor, respectively, Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704
| | - T. A. Howell
- Research assistant, research assistant professor, and professor, respectively, Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704
- Corresponding author. Phone: 479-575-4923. E-mail: . Fax: 479-575-6936
| | - T. J. Siebenmorgen
- Research assistant, research assistant professor, and professor, respectively, Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704
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