Partial characterization of rice (Oryza sativa L.) cv. Khao Dawk Mali 105 as affected by accelerated-aging factors
This study concerns the effect of accelerated-aging treatments on pasting properties, textural properties, solid loss, amylose content, cooked kernel elongation, color and the quantities of the key off-odor, n-hexanal, and the aroma-impact compound, 2-acetyl-1-pyrroline, of Thai Jasmine rice. Milled...
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th-cmuir.6653943832-512032018-09-04T04:54:34Z Partial characterization of rice (Oryza sativa L.) cv. Khao Dawk Mali 105 as affected by accelerated-aging factors Kraisri Pisithkul Sakd Jongkaewwattana Sugunya Wongpornchai Vanna Tulyathan Sawit Meechoui Multidisciplinary This study concerns the effect of accelerated-aging treatments on pasting properties, textural properties, solid loss, amylose content, cooked kernel elongation, color and the quantities of the key off-odor, n-hexanal, and the aroma-impact compound, 2-acetyl-1-pyrroline, of Thai Jasmine rice. Milled rice samples derived from freshly-harvested paddy with moisture contents of 13.4 and 16.6 percent wet basis were exposed to three designed sets of accelerated-aging conditions: 100°C for 60, 90 and 120 minutes, 110°C for 30 and 45 minutes, and 120°C for 15 and 30 minutes. Comparison between treated, untreated and naturally-aged samples revealed that accelerated-aging treatments enhanced the aging process of fresh rice samples, with the effect being significant in high-moisture-content rice and in higher temperature or longer exposure treated rice. The hardness and springiness of accelerated-aged cooked rice increased but its adhesiveness decreased. The accelerated-aged rice showed lower solid loss, higher yellowness, higher kernel elongation and pasting behavior similar to those of naturally-aged rice, though amylose content remained unchanged. The content of 2-acetyl-1-pyrroline and n-hexanal decreased in accelerated-aged rice, however, these were still higher than those of 6- to 12-month naturally-aged samples. The accelerated-aging technique designed in this study can be utilized for aging enhancement of Thai fragrant rice. 2018-09-04T04:54:34Z 2018-09-04T04:54:34Z 2010-07-01 Journal 16851994 2-s2.0-78650837351 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=78650837351&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/51203 |
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Multidisciplinary Kraisri Pisithkul Sakd Jongkaewwattana Sugunya Wongpornchai Vanna Tulyathan Sawit Meechoui Partial characterization of rice (Oryza sativa L.) cv. Khao Dawk Mali 105 as affected by accelerated-aging factors |
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This study concerns the effect of accelerated-aging treatments on pasting properties, textural properties, solid loss, amylose content, cooked kernel elongation, color and the quantities of the key off-odor, n-hexanal, and the aroma-impact compound, 2-acetyl-1-pyrroline, of Thai Jasmine rice. Milled rice samples derived from freshly-harvested paddy with moisture contents of 13.4 and 16.6 percent wet basis were exposed to three designed sets of accelerated-aging conditions: 100°C for 60, 90 and 120 minutes, 110°C for 30 and 45 minutes, and 120°C for 15 and 30 minutes. Comparison between treated, untreated and naturally-aged samples revealed that accelerated-aging treatments enhanced the aging process of fresh rice samples, with the effect being significant in high-moisture-content rice and in higher temperature or longer exposure treated rice. The hardness and springiness of accelerated-aged cooked rice increased but its adhesiveness decreased. The accelerated-aged rice showed lower solid loss, higher yellowness, higher kernel elongation and pasting behavior similar to those of naturally-aged rice, though amylose content remained unchanged. The content of 2-acetyl-1-pyrroline and n-hexanal decreased in accelerated-aged rice, however, these were still higher than those of 6- to 12-month naturally-aged samples. The accelerated-aging technique designed in this study can be utilized for aging enhancement of Thai fragrant rice. |
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Kraisri Pisithkul Sakd Jongkaewwattana Sugunya Wongpornchai Vanna Tulyathan Sawit Meechoui |
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Kraisri Pisithkul Sakd Jongkaewwattana Sugunya Wongpornchai Vanna Tulyathan Sawit Meechoui |
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Kraisri Pisithkul |
title |
Partial characterization of rice (Oryza sativa L.) cv. Khao Dawk Mali 105 as affected by accelerated-aging factors |
title_short |
Partial characterization of rice (Oryza sativa L.) cv. Khao Dawk Mali 105 as affected by accelerated-aging factors |
title_full |
Partial characterization of rice (Oryza sativa L.) cv. Khao Dawk Mali 105 as affected by accelerated-aging factors |
title_fullStr |
Partial characterization of rice (Oryza sativa L.) cv. Khao Dawk Mali 105 as affected by accelerated-aging factors |
title_full_unstemmed |
Partial characterization of rice (Oryza sativa L.) cv. Khao Dawk Mali 105 as affected by accelerated-aging factors |
title_sort |
partial characterization of rice (oryza sativa l.) cv. khao dawk mali 105 as affected by accelerated-aging factors |
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2018 |
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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=78650837351&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/51203 |
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