Physico-chemical and sensory characterization of two rice (Oryza sativa) varieties during aging process
DOI:
https://doi.org/10.15517/am.v33iEspecial.51586Keywords:
sensory evaluation, sensory attributes, protein, starchAbstract
Introduction. Once harvested, paddy rice is stored in aerated silos for temperature control, which is known as rice aging. During aging, physicochemical, and physiological changes occur in the rice grain, these changes affect its culinary quality. Objective. To determine the effect of aging time on the physicochemical and sensory characteristics of two rice varieties. Materials and methods. This study was carried out in Agrifood Science Faculty Laboratories of the Universidad de Costa Rica, between September 2018 and March 2019. The two rice varieties studied were grown in Osa, Puntarenas. The first cv. Lazarroz FL, indica type, and the second cv. UCR-168-10, aromatic type were stored for 4.5 months. During storage, total starch, resistant starch, amylose, moisture, protein, was determined, and sensory attributes were evaluated with a trained sensory panel. Results. The two rice varieties studied don’t show significant differences during 4.5 months of storage in moisture, total starch, and resistant starch. Amylose content showed variation without a clear trend. Protein content was reduced during aging until 2,5 months of storage. According to the sensory test, attributes such as integral flavor and stickiness did not show significant differences throughout the study, while the remaining parameters did, either over time or between varieties. Cooked rice appearance showed an improvement up to 2,5 months aging for the two varieties. Whiteness of rice increased for both varieties during aging. Conclusion. Storing rice for 2,5 months achieved the desired changes in protein and sensory attributes for the rice varieties evaluated.
Downloads
References
American Association for Clinical Chemistry. (2010). Approved methods of analysis (11th ed.). AACC International.
AOAC International. (2006). Official methods of Analysis (17th ed.). Association of Analytical Communities.
Arias-Badilla, J. G., Esquivel-Segura, E. A., & Campos-Rodríguez, R. (2020). Evaluación de la densidad de siembra y nivel de fertilización en arroz, para las variedades Palmar-18, Lazarroz FL y NayuribeB FL, en Parrita (Pacífico Central), Costa Rica. Tecnología en Marcha, 33(3), 13–24. https://doi.org/10.18845/tm.v33i3.4363
Bhattacharya, K. R. (2013). Cooking quality of rice. In K. R. Bhattacharya (Ed.), Rica quality: A guide to rice properties and analysis (pp. 164–192). Woodhead Publishing Series in Food Science, Technology and Nutrition. https://doi.org/10.1533/9780857092793.164
Bretó, P., Cebolla, R., García-de-Yzaguirre, A., & Carreres, R. (2012). Selección asistida por marcadores de variedades de arroz con alto valor culinario. Agrícola Vergel, 356, 133–139. https://doi.org/20.500.11939/4114
Chen, M. H., & Bergman, C. J. (2007). Method for determining the amylose content, molecular weights, and weight- and molar-based distributions of degree of polymerization of amylose and fine-structure of amylopectin. Carbohydrate Polymers, 69(3), 562–578. https://doi.org/10.1016/j.carbpol.2007.01.018
Corporación Arrocera Nacional. (2017). Borrador del Reglamento interno para evaluación culinaria del arroz. Corporación Arrocera Nacional.
Corporación Arrocera Nacional. (2018). Informe estadístico período 2017/2018. https://bit.ly/3s4kMCc
Fan, X., Li, Y., Zhu, Y., Wang, J., Zhao, J., Sun, X., Pan, Y., Bian, X., Zhang, C., Zhao, D., & Liu, Q. (2020). Characterization of physicochemical qualities and starch structures of two indica rice varieties tolerant to high temperature during grain filling. Journal of Cereal Science, 93, Article 102966. https://doi.org/10.1016/j.jcs.2020.102966
Guadamuz-Mayorga, C., Cubero-Castillo, E., Azofeifa, A., Montero, M., & Araya-Morice, A. (2022). Physicochemical characterization and consumer preference of rice (Oryza sativa) varieties grown in Costa Rica. Archivos Latinoamericanos de Nutrición, 72(3), 75–83. https://doi.org/10.37527/2022.72.3.00.
Indiarto, R., & Nurannisa, R. L. (2021). Aging technique of rice and its characteristics. International Journal of Scientific & Technology Research, 10(1), 27–31. https://bit.ly/3S8TiWy
Joshi, N. D., Mohapatra, D., & Joshi, D. C. (2014). Varietal selection of some indica rice for production of puffed rice. Food and Bioprocess Technology, 7, 299–305. https://doi.org/10.1007/s11947-013-1056-1
Keawpeng, I., & Venkatachalam, K. (2015). Effect of aging on changes in rice physical qualities. International Food Research Journal, 22, 2180–2187. http://www.ifrj.upm.edu.my/22%20(06)%202015/(1).pdf
Kumar Verma, D., & Prakash Srivastav, P. (2017). Proximate Composition, Mineral Content and Fatty Acids Analyses of Aromatic and Non-Aromatic Indian Rice. Rice Science, 24(1), 21–31. https://doi.org/10.1016/j.rsci.2016.05.005
Kwak, H. S., Kim, M., Lee, Y., & Jeong, Y. (2015). Identification of key sensory attributes for consumer acceptance and instrumental quality of aseptic-packaged cooked rice. International Journal of Food Science & Technology, 50(3), 691–699. https://doi.org/10.1111/ijfs.12684
Laffitte, A., Neiers, F., & Briand, L. (2016). Characterization of taste compounds: chemical structures and sensory properties. In E. Guichard, C. Salles, M Morzel, & A. -M Le Bon (Eds.), Flavour: From food to perception (pp. 154–191). John Wiley & Sons, Ltd. https://doi.org/10.1002/9781118929384.ch7
Leon Saenz, J., & Arroyo Blanco, N. (2011). Producción, tecnología y comercialización del arroz en Costa Rica 1950-2005. Instituto de Investigaciones en Ciencias Económicas.
Limpawattana, M., Yang, D. S., Kays, S. J., & Shewfelt, R. L. (2008). Relating sensory descriptors to volatile components in flavor of specialty rice types. Journal of Food Science, 73(9), S456–S461. https://doi.org/10.1111/j.1750-3841.2008.00952.x
Loubes, M., & Tolaba, M. (2013). Arroz: rendimiento de la molienda mediante análisis de imágenes. La Alimentación Latinoamericana, 308, 44–49.
Meilgaard, M., Civille, G. V., & Carr, T. (2015). Sensory evaluation techniques (5th ed.). CRC Press. https://doi.org/10.1201/b19493
Mestres, C., Briffaz, A., & Valentin, D. (2019). Rice cooking and sensory quality. In J. Bao (Ed.), Rice (4th ed., pp. 385–426). Elsevier Inc., & AACC International. https://doi.org/10.1016/B978-0-12-811508-4.00012-5
Presidencia de la República, Ministerio de Economía Industria y Comercio, & Ministerio de Agricultura y Ganadería. (2007). Reglamento técnico RTCR 406:2007. Arroz en granaza. Especificaciones y métodos de análisis para la comercialización e industrialización. Ministerio de Agricultura y Ganadería. http://www.mag.go.cr/legislacion/2008/de-34487.pdf
Peng, B., He, L. -L., Tan, J., Zheng, L. -T., Zhang, J. -T., Qiao, Q. -W., Wang, Y., Gao, Y., Tian, X. -Y., Liu, Z. -Y., Song, X. -H., Sun, Y. -Y., Pang, R. -H., Li, J. -T., & Yuan, H. -Y. (2019). Effects of rice aging on its main nutrients and quality characters. Journal of Agricultural Science, 11(17), 44–56. https://doi.org/10.5539/jas.v11n17p44
Perez, C. M., & Juliano, B. O. (1981). Texture changes and storage of rice. Journal of Texture Studies, 12(3), 321–333. https://doi.org/10.1111/j.1745-4603.1981.tb00542.x
Renuka, N., Mathure, S. V., Zanan, R. L., Thengane, R. J., & Nadaf, A. B. (2016). Determination of some minerals and b-carotene contents in aromatic indica rice (Oryza sativa L.) germplasm. Food Chemistry, 191, 2–6. https://doi.org/10.1016/j.foodchem.2015.05.045
Saikrishna, A., Dutta, S., Subramanian, V., Moses, J. A., & Anandharamakrishnan, C. (2018). Ageing of rice: A review. Journal of Cereal Science, 81, 161–170. https://doi.org/10.1016/j.jcs.2018.04.009
Sen, S., Chakraborty, R., & Kalita, P. (2020). Rice - not just a staple food: A comprehensive review on its phytochemicals and therapeutic potential. Trends in Food Science & Technology, 97, 265–285. https://doi.org/10.1016/j.tifs.2020.01.022
Shinde, Y. H., Vijayadwhaja, A., Pandit, A. B., & Joshi, J. B. (2014). Kinetics of cooking of rice: A review. Journal of Food Engineering, 123, 113–129. https://doi.org/10.1016/j.jfoodeng.2013.09.021
Sodhi, N. S., Singh, N., Arora, M., & Singh, J. (2003). Changes in physico-chemical, thermal, cooking and textural properties of rice during aging. Journal of Food Processing and Preservation, 27(5), 387–400. https://doi.org/10.1111/j.1745-4549.2003.tb00525.x
Soponronnarit, S., Chiawwet, M., Prachayawarakorn, S., Tungtrakul, P., & Taechapairoj, C. (2008). Comparative study of physicochemical properties of accelerated and naturally aged rice. Journal of Food Engineering, 85(2), 268–276. https://doi.org/10.1016/j.jfoodeng.2007.07.023
Tong, C., Gao, H., Luo, S., Liu, L., & Bao, J. (2019). Impact of Postharvest Operations on Rice Grain Quality: A Review. Comprehensive Reviews in Food Science and Food Safety, 18(3), 626–640. https://doi.org/10.1111/1541-4337.12439
Villarroel, P., Gómez, C., Camila, V., & Torres, J. (2018). Almidón resistente: Características tecnológicas e intereses fisiológicos. Revista Chilena de Nutrición, 45(3), 271–278. https://doi.org/10.4067/s0717-75182018000400271
Yanjie, X., Yining, Y., Shuhong, O., Xiaoliang, D., Hui, S., Shukun, J., Shichen, S., & Jinsong, B. (2018). Factors affecting sensory quality of cooked japonica rice. Rice Science, 25(6), 330–339. https://doi.org/10.1016/j.rsci.2018.10.003
Yu, L., Turner, M. S., Fitzgerald, M., Stokes, J. R., & Witt, T. (2017). Review of the effects of different processing technologies on cooked and convenience rice quality. Trends in Food Science & Technology, 59, 124–138. https://doi.org/10.1016/J.TIFS.2016.11.009
Zhou, Z, Robards, K., Helliwell, S., & Blanchard, C. (2002). Ageing of Stored Rice: Changes in Chemical and Physical Attributes. Journal of Cereal Science, 35(1), 65–78. https://doi.org/10.1006/jcrs.2001.0418
Zhou, Zhongkai, Robards, K., Helliwell, S., & Blanchard, C. (2007). Effect of storage temperature on cooking behaviour of rice. Food Chemistry, 105(2), 491–497. https://doi.org/10.1016/j.foodchem.2007.04.005
Downloads
Additional Files
Published
How to Cite
Issue
Section
License
1. Proposed policy for open access journals
Authors who publish in this journal accept the following conditions:
a. Authors retain the copyright and assign to the journal the right to the first publication, with the work registered under the attribution, non-commercial and no-derivative license from Creative Commons, which allows third parties to use what has been published as long as they mention the authorship of the work and upon first publication in this journal, the work may not be used for commercial purposes and the publications may not be used to remix, transform or create another work.
b. Authors may enter into additional independent contractual arrangements for the non-exclusive distribution of the version of the article published in this journal (e.g., including it in an institutional repository or publishing it in a book) provided that they clearly indicate that the work was first published in this journal.
c. Authors are permitted and encouraged to publish their work on the Internet (e.g. on institutional or personal pages) before and during the review and publication process, as it may lead to productive exchanges and faster and wider dissemination of published work (see The Effect of Open Access).
