Influence mechanism of tempering for storage quality of dried rice based on the evaluation of physicochemical and sensory characteristics and mitochondrial function and structure

Use of tempering has proven to be effective for the improvement of rice milling quality, but few researches focused on its influence mechanism for dried rice storage quality. In this study, influence mechanism of tempering treatments [tempering at 65 °C (DTHT), 50 °C (DTMT) and no tempering (DTNT)]...

Full description

Saved in:
Bibliographic Details
Published in:Journal of cereal science 2023-05, Vol.111, p.103676, Article 103676
Main Authors: He, Xudong, Yang, Feiyan, Liu, Chunai, Wen, Xin, Zhang, Xueying, Sun, Shuguo, Luo, Feijun, Lin, Qinlu
Format: Article
Language:English
Subjects:
Antioxidant capacities
Mitochondrion
Oxidative damage
Rice quality
Tempering treatments
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Use of tempering has proven to be effective for the improvement of rice milling quality, but few researches focused on its influence mechanism for dried rice storage quality. In this study, influence mechanism of tempering treatments [tempering at 65 °C (DTHT), 50 °C (DTMT) and no tempering (DTNT)] on the storage quality of two varieties rice (“Aolongsimiao” and “Shengtaiyou 018″) was evaluated based on the assessment of physicochemical and sensory quality, and a novel method judging the damage of mitochondrial function and structure in dried rice. During rice drying and storage, compared with DTNT and DTMT samples, DTHT samples showed the slowest increase in fatty acid value (FAV), nonanoic acid (off-flavor compound) content, cooked rice hardness, cross-sectional crack, and ratio of broken rice. DTHT samples suffered less oxidative damage, maintained significantly (p 
ISSN:0733-5210
1095-9963
DOI:10.1016/j.jcs.2023.103676