Effects of heat shock treatment on rice quality during storage (Part 2) ? Nutritional and pasting properties changes

被引：0

作者：

Department of Food and Postharvest Technology, Hanoi University of Technology, No. 1, Dai Co Viet Street, Hanoi, Viet Nam ^{[1
]}

不详 ^{[2
]}

机构：

[1] Department of Food and Postharvest Technology, Hanoi University of Technology, Hanoi, No. 1, Dai Co Viet Street

[2] Faculty of Applied Biological Sciences, Gifu University, Gifu-shi, 501-1193

来源：

Eng. Agric. Environ. Food | 2009年 / 3卷 / 89-95期

基金：

日本学术振兴会;

关键词：

Heat shock treatment; Nutritional properties; Paddy rice; Pasting properties; Rice quality; Storage;

D O I：

10.1016/S1881-8366(09)80010-4

中图分类号：

学科分类号：

摘要：

Heat shock treatments (HSTs) using microwave radiation were performed on harvested rice (cv. Koshihikari) up to 60, 70 and 80°C, and kept additionally for 0, 1 and 3 min, following drying and storage at 40°C for 6 months. For control rice, during storage there was a decrease in protein and starch digestibility, increase in setback viscosity (SV), final viscosity (FV) and pasting temperature (PT), while peak viscosity (PV) increased rapidly for the first 2 months then decreased. The HSTs at 70 and 80°C were effective in maintaining a high value of starch digestibility and low value of PV during storage, while the HSTs at 60°C retarded changes of PV and FV values. The results showed that HST would benefit quality maintenance of stored rice.

引用

页码：89 / 95

页数：6

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