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Effects of Rough Rice Storage Conditions on Gelatinization and Retrogradation Properties of Rice Flours
Author(s) -
Fan J.,
Marks B. P.
Publication year - 1999
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1999.76.6.894
Subject(s) - retrogradation (starch) , chemistry , differential scanning calorimetry , cultivar , food science , enthalpy , starch gelatinization , rose bengal , moisture , starch , horticulture , thermodynamics , amylose , physics , organic chemistry , biology
Changes in gelatinization and retrogradation properties of two rice cultivars, Bengal and Kaybonnet, during rough rice storage were studied using differential scanning calorimetry (DSC). The storage variables included two storage moisture contents (12 and 14%), three storage temperatures (4, 21, and 38°C), and four storage durations (0, 3, 9, and 16 weeks). Rough rice cultivar, storage temperature, moisture content, and duration affected ( P < 0.05) the enthalpies and temperatures of gelatinization and retrogradation of rice flour. Bengal had a higher gelatinization enthalpy ( P < 0.005) but lower gelatinization temperatures ( P < 0.0001) than the long‐grain Kaybonnet. Rice stored at 38°C exhibited higher gelatinization enthalpy and temperatures ( P < 0.05) than those stored at 4 or 21°C. Storage duration affected the gelatinization and retrogradation properties through a higher order, rather than a linear, relationship.