Texture Changes and Storage of Rice
Monthly texture assessments of seven milled rices, differing in amylose content and stored at 28–30°C, verified that three months was the minimum storage period for major changes to occur in hardness of cooked rice, gel consistency, and amylograph viscosity values. Therefore, texture measurements sh...
| Autores principales: | , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
1981
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/166496 |
| _version_ | 1855517295986606080 |
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| author | Perez, Consuelo M. Juliano, Bienvenido O. |
| author_browse | Juliano, Bienvenido O. Perez, Consuelo M. |
| author_facet | Perez, Consuelo M. Juliano, Bienvenido O. |
| author_sort | Perez, Consuelo M. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Monthly texture assessments of seven milled rices, differing in amylose content and stored at 28–30°C, verified that three months was the minimum storage period for major changes to occur in hardness of cooked rice, gel consistency, and amylograph viscosity values. Therefore, texture measurements should be done on samples aged at least three months after harvest. Texture changes tend to be greatest for high‐amylose rice with hard gel consistency and least for waxy rice. Free fatty acids were highest in stored, waxy, milled rice. Storage under nitrogen instead of air had a slight retarding effect on storage changes of five rices in another study. Surface defatting with petroleum ether had little effect on storage change in cooked rice hardness and stickiness, but reduced the changes in gel consistency and amylograph setback and consistency. |
| format | Journal Article |
| id | CGSpace166496 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 1981 |
| publishDateRange | 1981 |
| publishDateSort | 1981 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1664962025-05-14T10:23:54Z Texture Changes and Storage of Rice Perez, Consuelo M. Juliano, Bienvenido O. texture changes storage Monthly texture assessments of seven milled rices, differing in amylose content and stored at 28–30°C, verified that three months was the minimum storage period for major changes to occur in hardness of cooked rice, gel consistency, and amylograph viscosity values. Therefore, texture measurements should be done on samples aged at least three months after harvest. Texture changes tend to be greatest for high‐amylose rice with hard gel consistency and least for waxy rice. Free fatty acids were highest in stored, waxy, milled rice. Storage under nitrogen instead of air had a slight retarding effect on storage changes of five rices in another study. Surface defatting with petroleum ether had little effect on storage change in cooked rice hardness and stickiness, but reduced the changes in gel consistency and amylograph setback and consistency. 1981-09 2024-12-19T12:56:20Z 2024-12-19T12:56:20Z Journal Article https://hdl.handle.net/10568/166496 en Wiley PEREZ, CONSUELO M.; JULIANO, BIENVENIDO O. 1981. Texture Changes and Storage of Rice. Journal of Texture Studies, Volume 12 no. 3 p. 321-333 |
| spellingShingle | texture changes storage Perez, Consuelo M. Juliano, Bienvenido O. Texture Changes and Storage of Rice |
| title | Texture Changes and Storage of Rice |
| title_full | Texture Changes and Storage of Rice |
| title_fullStr | Texture Changes and Storage of Rice |
| title_full_unstemmed | Texture Changes and Storage of Rice |
| title_short | Texture Changes and Storage of Rice |
| title_sort | texture changes and storage of rice |
| topic | texture changes storage |
| url | https://hdl.handle.net/10568/166496 |
| work_keys_str_mv | AT perezconsuelom texturechangesandstorageofrice AT julianobienvenidoo texturechangesandstorageofrice |