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Moisture content is a key factor responsible for inducing rice yellowing

journal contribution
posted on 21.07.2021, 03:22 by Jinguang Liu, Meng Liu, Yuqian Liu, Meng Jia, Saimin Wang, Xuedong Kang, Hui Sun, Padraig Strappe, Zhongkai Zhou
Differences in volatile compounds and the changes in physicochemical properties during the yellowing of glutinous rice were analyzed for investigating its association with water content during storage. The physicochemical analysis indicated that the yellowing led to an enhanced rice viscosity and reduced pasting temperature. More importantly, rice yellowing at higher moisture content resulted in a greater difference in the pasting properties between fresh and the yellowed rice. The changes in the rheological properties of rice appeared to be more sensitive to the initial moisture content, in particular at high moisture condition. In addition, the parameter tanδ might be a key indicator in highlighting the association of rice yellowing with its corresponding dynamic rheological properties. Specially, the volatile compounds detected by gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) showed that most of volatile compounds were decreased following the rice yellowing process, which was independent to the initial moisture content of the storage, and the increased level of the storage moisture enhanced the loss of the volatile compounds. Nevertheless, the newly formed volatile compounds during the rice yellowing still noted, and the increase of 1,2,4-trimethyl-bnzene and the decrease of phenol may be the potent to indicating of rice yellowing.

Funding

Category 1 - Australian Competitive Grants (this includes ARC, NHMRC)

History

Volume

94

Start Page

1

End Page

12

Number of Pages

12

eISSN

1095-9963

ISSN

0733-5210

Publisher

Academic Press

Language

en

Peer Reviewed

Yes

Open Access

No

Acceptance Date

21/04/2020

External Author Affiliations

Tianjin University of Science and Technology, Academy of National Food and Strategic Reserves Administration, China

Era Eligible

Yes

Journal

Journal of Cereal Science

Article Number

102988