Storage Stability of Flour-Blasted Brown Rice

Brown rice was blasted with rice flour rather than sand in a sand blaster to make microperforations so that water could easily penetrate the brown rice endosperm and cook the rice in a shorter time. The flour-blasted American Basmati brown rice, long-grain brown rice, and parboiled long-grain brown...

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Bibliographic Details
Published in:Cereal chemistry 2011, Vol.88 (1), p.56-63
Main Authors: Guraya, Harmeet S, Patindol, James A
Format: Article
Language:English
Subjects:
absorption
bags
Biological and medical sciences
brown rice
Cereal and baking product industries
cooking
correlation
endosperm
Food industries
free fatty acids
Fundamental and applied biological sciences. Psychology
hardness
peroxide value
rice flour
sand
seeds
storage quality
texture
vacuum packaging
viscosity
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Summary:Brown rice was blasted with rice flour rather than sand in a sand blaster to make microperforations so that water could easily penetrate the brown rice endosperm and cook the rice in a shorter time. The flour-blasted American Basmati brown rice, long-grain brown rice, and parboiled long-grain brown rice samples were stored in Ziploc storage bags under atmospheric conditions and in vacuum-packed bags. They were periodically tested for over 10 months for changes in water absorption, free fatty acid (FFA), peroxide value (POV), viscosity changes of flour using the Rapid ViscoAnalyser (RVA), and texture of whole cooked kernel using a texture analyzer during cooking. Flour-blasted brown rice absorbed less water but needed less cooking time than its counterpart that was not flour-blasted. There was an increase in FFA, POV, peak viscosity (PV), final viscosity (FV), breakdown viscosity (BD), and setback viscosity (SB) during storage of flour-blasted brown rice for 300 days, but no change was observed in texture (hardness, gumminess) and water absorption. The combined coefficient of correlation (including all types of rice) between FFA and FV is r = 0.86 and between FFA and SB is r = 0.90 at P < 0.0001.
ISSN:0009-0352
1943-3638
DOI:10.1094/CCHEM-10-09-0132