Selected quality attributes of paddy rice as affected by storage temperature history
Five experimental storage conditions were designed to study the effect of storage temperature on paddy rice. Three of the conditions were designed with varied order of temperature but with the same overall exposure. The five conditions were: (i) 15°C for 12 months (low-temperature condition, LC); (i...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2021-01-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2021.1879132 |
| _version_ | 1798022597454069760 |
|---|---|
| author | Zaixi Shu Wenqian Jia Wei Zhang Pingping Wang |
| author_facet | Zaixi Shu Wenqian Jia Wei Zhang Pingping Wang |
| author_sort | Zaixi Shu |
| collection | DOAJ |
| description | Five experimental storage conditions were designed to study the effect of storage temperature on paddy rice. Three of the conditions were designed with varied order of temperature but with the same overall exposure. The five conditions were: (i) 15°C for 12 months (low-temperature condition, LC); (ii) 30°C for 12 months (high-temperature condition, HC); (iii) 15°C for 6 months followed by 30°C for an additional 6 months (low–high-temperature, LH); (iv) 30°C for 6 months followed by 15°C for an additional 6 months (high–low-temperature, HL); and (v) alternating 2-month intervals at 15°C and at 30°C for a total of 12 months (alternating low–high-temperature, ALH). The resultant quality attributes of the stored rice samples were measured and compared at intervals over the 12 months. For all samples, fat acidity increased during storage, while germ cell volume and cell gap decreased. The changes were greater after exposure to high temperature than after exposure to low temperature. However, the overall results for the samples stored at varied-temperature conditions showed only slight differences in fat acidity, as well as in germ cell volume and cell gap. In addition, the overall results for these samples yielded only slight differences in polyphenol oxidase activity, peroxidase activity, pasting parameters, and cooked rice quality attributes (water uptake ratio, volume expansion ratio, hardness, and springiness). These results suggest that order changes of high- and low-temperature conditions can affect the intermediate quality of the stored rice but have limited influence on the final quality. |
| first_indexed | 2024-04-11T17:32:32Z |
| format | Article |
| id | doaj.art-a7b7571d5d6748228d60c9d64ac5e83f |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-11T17:32:32Z |
| publishDate | 2021-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-a7b7571d5d6748228d60c9d64ac5e83f2022-12-22T04:11:57ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862021-01-0124131632410.1080/10942912.2021.18791321879132Selected quality attributes of paddy rice as affected by storage temperature historyZaixi Shu0Wenqian Jia1Wei Zhang2Pingping Wang3College of Food Science and Engineering, Wuhan Polytechnic UniversityCollege of Food Science and Engineering, Wuhan Polytechnic UniversityCollege of Food Science and Engineering, Wuhan Polytechnic UniversityCollege of Food Science and Engineering, Wuhan Polytechnic UniversityFive experimental storage conditions were designed to study the effect of storage temperature on paddy rice. Three of the conditions were designed with varied order of temperature but with the same overall exposure. The five conditions were: (i) 15°C for 12 months (low-temperature condition, LC); (ii) 30°C for 12 months (high-temperature condition, HC); (iii) 15°C for 6 months followed by 30°C for an additional 6 months (low–high-temperature, LH); (iv) 30°C for 6 months followed by 15°C for an additional 6 months (high–low-temperature, HL); and (v) alternating 2-month intervals at 15°C and at 30°C for a total of 12 months (alternating low–high-temperature, ALH). The resultant quality attributes of the stored rice samples were measured and compared at intervals over the 12 months. For all samples, fat acidity increased during storage, while germ cell volume and cell gap decreased. The changes were greater after exposure to high temperature than after exposure to low temperature. However, the overall results for the samples stored at varied-temperature conditions showed only slight differences in fat acidity, as well as in germ cell volume and cell gap. In addition, the overall results for these samples yielded only slight differences in polyphenol oxidase activity, peroxidase activity, pasting parameters, and cooked rice quality attributes (water uptake ratio, volume expansion ratio, hardness, and springiness). These results suggest that order changes of high- and low-temperature conditions can affect the intermediate quality of the stored rice but have limited influence on the final quality.http://dx.doi.org/10.1080/10942912.2021.1879132ricestorage temperaturequality |
| spellingShingle | Zaixi Shu Wenqian Jia Wei Zhang Pingping Wang Selected quality attributes of paddy rice as affected by storage temperature history International Journal of Food Properties rice storage temperature quality |
| title | Selected quality attributes of paddy rice as affected by storage temperature history |
| title_full | Selected quality attributes of paddy rice as affected by storage temperature history |
| title_fullStr | Selected quality attributes of paddy rice as affected by storage temperature history |
| title_full_unstemmed | Selected quality attributes of paddy rice as affected by storage temperature history |
| title_short | Selected quality attributes of paddy rice as affected by storage temperature history |
| title_sort | selected quality attributes of paddy rice as affected by storage temperature history |
| topic | rice storage temperature quality |
| url | http://dx.doi.org/10.1080/10942912.2021.1879132 |
| work_keys_str_mv | AT zaixishu selectedqualityattributesofpaddyriceasaffectedbystoragetemperaturehistory AT wenqianjia selectedqualityattributesofpaddyriceasaffectedbystoragetemperaturehistory AT weizhang selectedqualityattributesofpaddyriceasaffectedbystoragetemperaturehistory AT pingpingwang selectedqualityattributesofpaddyriceasaffectedbystoragetemperaturehistory |