Effects of storage temperature and duration on pasting properties of Indica rice

Authors

XIE Lan, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410114 , China
QUAN Ke, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410114 , China
LIU Yan-lan, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410114 , China
MO Xi-ya, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410114 , China
ZHU Hong, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410114 , China
ZHOU Xiao-ling, Kemen Noodle Manufacturing Co., Ltd., Changsha, Hunan 410114 , China
HUANG Shou-en, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410114 , China
YI Cui-ping, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha,Hunan 410114 , China

Abstract

The pasting properties of three cultivars of Indica rice (Zhefu 802, Yuanlong 8462, ‘Zaoxian 5-34’), at different temperature (36, 25, and 4 ℃) during 0~3 months storage, were studied to understand effects of storage temperature and duration. The results indicated that the storage time was significant (P＜0.05) correlated to pasting properties of rice when stored at 36 ℃. The peaks of viscosity and breakdown both increased first and then decreased. The cool paste viscosity increased first and then stabilized, and setback and pasting temperature showed an upward trend. However, the pasting properties varied depending on the rice cultivar. When rice was stored at 25 ℃, no significant (P＞0.05) change in setback and pasting temperature of rice was found, and the trends in other pasting properties index were consistent with those of the 36 ℃ groups, while the change time was significantly delayed compare to that of 36 ℃ groups. When rice was stored at 4 ℃, no significant change was found in the pasting properties. Our research results indicated that 36 ℃ could be used as a temperature for accelerated aging of rice. The conversion time for accelerated aging was related to rice cultivar, and 4 ℃ could be used as a control group.

Publication Date

2-28-2020

First Page

129

Last Page

133,170

DOI

10.13652/j.issn.1003-5788.2020.02.024

Recommended Citation

Lan, XIE; Ke, QUAN; Yan-lan, LIU; Xi-ya, MO; Hong, ZHU; Xiao-ling, ZHOU; Shou-en, HUANG; and Cui-ping, YI (2020) "Effects of storage temperature and duration on pasting properties of Indica rice," Food and Machinery: Vol. 36: Iss. 2, Article 24.
DOI: 10.13652/j.issn.1003-5788.2020.02.024
Available at: https://www.ifoodmm.cn/journal/vol36/iss2/24

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